A.O.C.

Name: A.O.C.
Address: 8022 W. Third St., 90048, CA, 90048
Telephone: 323-653-6359

8022 W. Third St., Los Angeles, CA 90048, US

• Monday: 6:00PM-10:00PM •Tuesday: 6:00PM-11:00PM •Wednesday: 6:00PM-11:00PM •Thursday: 6:00PM-11:00PM •Friday: 6:00PM-11:00PM •Saturday: 5:30PM-11:00PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: Californian, French, Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

cheese

goat

| brunet piedmont italy | manchester consider bardwell farm vermont | la tommette chevre pyrenees france

sheep

| romao la mancha spain | il pastore lazio italy | serpa alentejo portugal

cow

| pierre robert ile-de-france france | der scharffe maxx hefenhofen switzerland | gres des vosges alsace france | roccolo valtaleggio italy

buffalo

quadrello di bufala lombardy italy

blue

| fourme d'ambert auvergne france | bayley hazen jasper hill farm vermont | cashel blue tipperary ireland

more cheese

goat cheese, dried figs and saba

fried tetilla, quince paste and romesco

roasted dates, parmesan and bacon

charcuterie

jamon serrano

prosciutto di parma

prosciutto americano la quercia

coppa, sopressata and cacciatorini

assorted fra’mani salumi

lomo and two chorizo

speck with apples and arugula

chicken liver crostini with pancetta

pork rillettes with pickled onions

salads

market lettuces, lentils and meyer lemon cream

beets, burrata, local walnuts and balsamic

fried squid, arugula, radishes and remoulade

dungeness crab, watercress, snap peas and tangelos

duck breast, mizuna, blood orange and green olives

fish

gulf shrimp, smoked tomato butter and cornbread

salmon, warm mushroom salad and crushed hazelnuts

diver scallops, proscuitto, saffron and peas

halibut, salt cod gratin, sorrel and garlic

meat

grilled chicken with escarole and fava pesto

pork tenderloin, dijon, creme fraiche and capers

lamb skewers, artichokes and almond salsa verde

skirt steak with roquefort butter and crispy onions

and…

crushed fingerlings with crème fraîche

farro and black rice with pinenuts and currants

brussels sprouts with pancetta and balsamic

young broccoli with garlic and chili

morels, ramps and ricotta gnocchi

long-cooked cavolo nero

wood burning oven

arroz negro with squid and saffron aïoli

clams with artichokes, green garlic and vermouth

asparagus, kumquat salsa and black olives

trout, spicy chorizo and pickled golden raisins

brioche with prosciutto, gruyère and egg

cauliflower, curry and red vinegar

dessert