a.o.c. West Hollywood's ivy veined entrance with lamp lit logo
arugula, becky’s pears, grapes, walnuts & date syrup served in an olive green plate with fork on a rustic wood table background
Cozy restaurant interior with brick fireplace, dim lighting, surrounding tables set with plates, glasses, and candles, and windows with green foliage outside.
Focaccia with alex’s winter squash, comté, black olive tapenade & arugula on a brown plate
Daytime view of aoc West Hollywoods rusting main dining room
braised liberty duck, red wine red cabbage, grilled bacon & crème fraiche on an orange fabric background
aoc west Hollywoods rustic Private dining room
grilled sea bass, jeweled rice, persimmon-pomegranate salsa & pistachios on an orange plate
Green cocktail garnished with fresh mint leaves, cucumber spiral, and a bamboo skewer, served in a tall glass with ice.
hanger steak, chanterelles, cipollini onions & arugula on a white plate

After opening critically acclaimed Lucques in 1998, the duo of 3 time James Beard Award winning chef Suzanne Goin (Best Chefs in America - California 2006, Best Cookbook - Cooking from a Professional Point of View 2006, Outstanding Chef 2016, Who's Who of Food & Beverage in America 2017) and Caroline Styne (James Beard Foundation’s Outstanding Restaurateur of the Year 2018) embarked on A.O.C., the pioneering wine bar that first paired an indulgent list of wine by the glass with a menu of market-driven small plates.

In December 2024, A.O.C. was inducted into the prestigious Los Angeles Times Restaurant Hall of Fame.

Jame Beard Award logo
Black background with white text that reads 'Los Angeles Times' in a Gothic font.
AOC TO GO

8700 west 3rd street
west hollywood, california 90048 310.859.9859

Suzanne and Caroline are joined by a talented group of friends and leaders in food & beverage, for a four-course Spring celebration.

 

The menu will feature best-of-season produce from Leticia Garcia of Garcia Family Farm and Sherry Mandel of the Tehachapi Heritage Grain Project,  seafood caught by Stephanie Mutz of Sea Stephanie Fish and pastry by Chef Irene Widjaya. 

Complete the experience by adding a wine pairing by Master of Wine & Vintner, Amy Christine.


A portion of the proceeds from this event will be contributed to RE: Her

 

$125 per person menu only

$65 wine pairing supplement

 

Reserve Your Table