A.O.C.
The name, which stands for Appellation d’Origine Contrôlée (the French system regulating the quality of local wines and cheeses), clues foodies and oenophiles to this restaurant’s focus: wines, shareable small plates, and top-notch cheeses and charcuterie. Chef and co-owner Suzanne Goin (of Lucques fame) has conceived a menu of small plates that draws on the finest local produce: pork rillettes are served with pickled onions, and arroz negro with squid arrives with a big dollop of garlicky saffron aioli. The eclectic cheese selection regularly includes such obscurities as Estrella la Peral, a blue from Asturias, and Hooligan, from Colchester, Connecticut; a variety of artisanal cured meats and sausages are always available. As accompaniment, more than 50 international and California wines are offered by the glass.
Tip: If you value quiet conversation, reserve a table on the intimate rooftop patio.
AS FEATURED IN...
From Food & Wine , MAR 2003
Tapas-style portions designed to be shared ($7 and up), a huge selection of charcuterie and a cheese bar serving 16 artisanal choices. The 12-page wine list includes 50 by the glass....MORE
From Food & Wine , APR 2009
Styne, like many of the other sommeliers featured here, makes wine in very limited quantities (she started with 130 cases of Jules Harrison Pinot Noir). For anyone eager to...MORE
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