Latest news with #SuzanneGoin
Yahoo
26-06-2025
- Business
- Yahoo
A groundbreaking wine bar to close this summer because 'continuing felt untenable'
A popular and groundbreaking wine bar from two of L.A.'s most celebrated restaurateurs is set to close this summer. On Saturday the Lucques Group's Suzanne Goin and Caroline Styne announced they will shutter the Brentwood location of A.O.C. on Aug. 1, ending their run of 16 years in the space. Goin and Styne cited a range of factors in their decision to close the Brentwood location, including sustained financial damages from the 2025 fires, the 2024 entertainment industry strikes, the pandemic and high rent. "At this point, with this confluence of circumstances, continuing felt untenable," Goin and Styne told The Times in an email. "We are heartbroken that our Brentwood era has come to an end — we are so grateful to the 16 years' worth of staff, customers, farmers, vendors, winemakers and others who fueled our experience and made it a true joy." A.O.C. in West Hollywood will remain open. The lauded California-cuisine restaurant and wine bar has helped proliferate elegant but casual, produce-driven small plates since its founding in 2002. Goin and Styne operated Tavern, another of their restaurants, in the Brentwood space until 2021 and opened a new, larger location of A.O.C. in that location the same year. 'If the two A.O.C.s share little in common physically, they are identical twins philosophically,' L.A. Times Food critic Bill Addison wrote in a 2021 review. 'The menu redoubles the communal, small-plates ethos that Goin and Styne led the charge to codify in Los Angeles. The bounty is Californian; the oomph of flavors draws on cuisines distinct to the many cultures that exist around the continents-spanning Mediterranean Sea.' Read more: Review: Is the new A.O.C. Brentwood as wonderful as the flagship? A.O.C. is open in Brentwood Monday and Tuesday from 5 to 9 p.m., Wednesday and Thursday from 11:30 a.m. to 9 p.m., Friday from 11:30 a.m. to 10 p.m., Saturday from 10 a.m. to 10 p.m. and Sunday from 10 a.m. to 9 p.m. 11648 San Vicente Blvd., Los Angeles, (310) 806-6464, What started as a homespun operation and catering service is now a buzzing dining room and a growing center of Filipino culture in Silver Lake. Manila Inasal began humbly in chef Natalia Moran's San Juan home kitchen, where she cooked to feed front line workers during the pandemic. After reconnecting with her longtime family friends — Elzar Dodjie Simon, his wife and children — they became business partners and formed an L.A. ghost kitchen and catering service for Filipino rice bowls and heaped trays full of the likes of lumpia, adobo and ube mochi brownies. Fans became so ravenous that multiple guests drove hours for a taste, sometimes visiting from other states, only to find no physical space for dining. It was then, the Simon family told The Times, that they realized they needed to open a full restaurant. At the team's brick-and-mortar space, located in a strip mall bordering Virgil Village, Moran and the Simons are serving even more modern spins onFilipino cuisine with an expanded menu and options such as salted duck egg Caesar salad, laing reimagined as dip with focaccia, inasal-marinated milkfish, crab tortang talong, pork belly lechon sisig, a deconstructed kare kare made with oxtail and macadamia nuts and jackfruit-and-tofu adobo. The dishes are portioned and served family style, a nod to Filipino's community-focused culture. Moran is also developing a high-tea menu, as well as new specials. "We wanted to bring Filipino ingenuity and modernity," said operating chief Elisha Paul Simon, adding, "We're just so proud of Filipino culture in a world where it's so diverse." "We want to be part of the diversity," said Moran. "There's lots of Thai restaurants and Japanese and Korean ones. We want to make sure Filipino food is somewhere there, too." Elzar Dodjie Simon, a songwriter and music producer, also built a small stage into the dining room, where guests can hear Filipino artists' live music on weekends. Manila Inasal is open Tuesday to Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 8 p.m. 240 Virgil Ave., Los Angeles, (909) 206-5568, One of the Westside's most popular new restaurants is serving rotisserie chickens, fresh pastas, a rainbow of seasonal vegetables and fruit-laced salads, budget-conscious cocktails and house-made gelati in a former Mar Vista market and corner store. Hospitality vet and L.A. native Jeremy Adler (who worked at Cobi's and Resy) wanted to reimagine the 1949-built Beethoven Market into a neighborhood restaurant where families and dates can comingle on a tree-dotted, bulb-lit patio or in the dim, constantly humming dining room that overlooks a semi-open kitchen. To head that kitchen, Adler tapped executive chef Michael Leonard (formerly of Rustic Canyon, Bucato and Mother Wolf), who leans heavily on the Santa Monica Farmers Market to inform his menu. Leonard's dishes trend Italian with a California-produce bent, such as seared prawns with fresh salsa verde; pizzas that come topped with clams, heirloom-pork sausage, zucchini, Meyer lemon and beyond; salads bright with citrus or stone fruit; and pork collar with cherries and roasted cabbage. Cocktails, priced around $13, involve strawberry shrubs, thyme-infused aperitifs, vodka infused with olive oil and more. It's Adler's first standalone restaurant and one he hopes will be a boon to the neighborhood. The restaurateur lives nearby and wants to build more community through services like a possible early reservation system for locals. Beethoven Market is open Sunday to Wednesday from 5 to 9 p.m. and Thursday to Saturday from 5 to 10 p.m., with brunch service to follow. 12904 Palms Blvd., Los Angeles, (323) 579-1391, Westlake Village's buzzy new food hall is already home to some of L.A.'s biggest names, including Mini Kabob and a pizza offshoot from the Cheese Store of Beverly Hills. Now, one of the world's most famous musicians is joining the quick-service food lineup. Grammy Award-winning artist Questlove — born Ahmir Thompson — is perhaps best known for his work as a producer and as the Roots' drummer and co-frontman, but he's also a cookbook author and food aficionado. Now he's launched Mixtape, a new chicken shack that specializes in tenders, ground-chicken burgers and fried chicken sandwiches, plus offering vegetarian options and sides such as black-eyed peas slaw and waffle fries. Guests order Mixtape items from a touch screen within Neighborly food hall, which allows for mixing and matching dishes across the food hall's stands. Mixtape is open Sunday to Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 9:30 p.m. 4000 E. Thousand Oaks Blvd., Westlake Village, Prolific chef Eyal Shani recently touched down in Los Angeles with the first of what he hopes will be multiple West Coast restaurants. With a menu involving fresh stuffed pita, blistered peppers and a signature whole baby cauliflower, Shani's quick-and-casual Middle Eastern restaurant Miznon can now be found in Grand Central Market in the former Sari Sari Store stall. Shani founded his pita shop in Tel Aviv in 2011, then expanded the operation globally with outposts that include Tokyo, Paris, London, New York City and Las Vegas — where it's one of the best restaurants on or off the Strip. Shani, now with more than 40 restaurants under his hospitality group, riffs on his Moroccan and Iraqi Jewish heritage and modern classics with Miznon dishes such as lamb kebab pita with spicy green peppers and grilled tomato; chicken schnitzel with matbucha; mesabaha lima beans with hard-boiled egg and tomato seeds; steel-seared 'candy' brisket; cheeseburger pita sandwiches; and a fish-and-chips pita made with branzino, potatoes and vinegar. Miznon is open daily in Grand Central Market from 11 a.m to 9 p.m. 317 S. Broadway, Los Angeles, Sign up for our Tasting Notes newsletter for restaurant reviews, Los Angeles food-related news and more. This story originally appeared in Los Angeles Times.
New York Times
18-05-2025
- Entertainment
- New York Times
A Simple Shrimp Salad to Welcome Summer
Good morning. The weather was cool in Los Angeles after a heat wave, and we took our dinner almost outside amid the trees and greenery of the patio at A.O.C., on West Third Street. It was a reminder that eating in California is not like eating anywhere else. Part of the magic came from the chef there, Suzanne Goin, an owner of the restaurant, who cooks with a simplicity that is not at all simple. (Part of it comes from her partner, Caroline Styne, who runs the floor like a crackling stage play and offers amazing wines.) Great chefs are alchemists who can turn humble ingredients into gold. Goin starts with gold and makes it into something more precious: say, as just one example, a salad of delicate, impossibly sweet lettuces paired with slices of firm, ripe avocado, moons of blood orange, new sugar snap peas and a light, fragrant, perfectly balanced basil-buttermilk dressing. The New York newspaper people consuming this assemblage looked at one another. The consensus: Are you kidding me? I thought: This is how I want to cook all summer long. I want to find the best ingredients, and to use them with care. I know that won't be easy. The produce where I generally stay won't be great until later in the summer. But I'm going to try. This weekend, I'm thinking I could start out with this great old recipe from Mark Bittman, for a spicy shrimp salad with mint (above). You could make it with supermarket ingredients and have a good meal. But if you happen to have access to wild shrimp — I'm hoping for some mantis shrimp out of Montauk, at the eastern end of Long Island — and to fresh mint from the windowsill, to some arugula from the farmers' market, you'll be rewarded with a meal of seasonal perfection. Want all of The Times? Subscribe.
New York Times
18-04-2025
- Lifestyle
- New York Times
Easter With a Chance of Meatballs
Good morning. We were driving under slate gray skies through a landscape of dun fields and naked trees when, suddenly, the sun broke through and there was color everywhere: spring, sprung. It felt like a kind of miracle, as if we were present for the exact moment when the natural world was awakening from wintertime slumber to push upward into green, into yellow, into life. Of course this made me think about dinner. (Everything makes me think about dinner.) My thought process was simplistic word association. Spring, rebirth, lamb. And a specific lamb at that: this recipe for lamb meatballs with spiced tomato sauce (above) that I dug out of the Los Angeles chef Suzanne Goin's indispensable cookbook, 'Sunday Suppers at Lucques,' a long time ago, and return to time and again. It's a simple meal of crisp meatballs floating in a fragrant tomato gravy of North African origins, run through with orange juice and warm spices, anointed with feta and mint. It pairs well with pita and couscous. The labor's serial and not at all difficult, which makes it perfect cooking for a Saturday afternoon. Fire up the radio while you cook. The Yankees play the Rays in Tampa just after 4 p.m. Featured Recipe View Recipe → Will there be glazed ham on the table on Sunday, with scalloped potatoes and loads of asparagus? There sure could be. That's an Easter tradition where I stay. But you might consider this new recipe from Genevieve Ko for lemon butter salmon with dill instead, topped with quick-pickled cucumbers and mustard seeds. Take a look at Sue Li's recipe for a carrot tart with ricotta and feta, too. Want all of The Times? Subscribe.
Yahoo
15-03-2025
- Business
- Yahoo
Flavors of Spring: What's new in food this March in L.A.
MASTRO'S RESTAURANTS UNVEILS SOPHISTICATED NEW PENTHOUSE GARDEN TERRACE IN BEVERLY HILLS Mastro's Restaurants debut The Garden at the PenthouseMastro's Restaurants have expanded their Beverly Hills location with the opening of The Garden at The Penthouse. This new facility offers a luxurious rooftop dining area with 1,654 square-foot lush garden spaces. The space accommodates up to 115 guests and offers spectacular views of the Beverly Hills skyline. Guests can enjoy Mastro's decadent cuisine, top of the line service and unique entertainment. The Garden at The Penthouse at Mastro's Beverly Hills is open for dinner Sunday through Thursday from 5:00 p.m. until 10 p.m., and Friday through Saturday 5:00 p.m. to 11 p.m. Reservations can be made on Open Table or by calling 310.888.8782. Nobu's expansion to Grand Wailea and Hotel del Coronado Grand Wailea, a Waldorf Astoria Resort, and Hotel del Coronado are thrilled to announce their culinary partnerships with the renowned Nobu Spring 2025, Nobu Grand Wailea, designed by the award-winning Rockwell Group, and Nobu del Coronado, designed by celebrated architect and interior designer Dianna Wong, will feature Nobu's iconic dishes, like Black Cod with Miso and Yellowtail Jalapeño, alongside the group's beloved sushi. To support the recovery of our great city, Nobu hosted a special event at Nobu Los Angeles and made a donation to World Central Kitchen. The culinary legend continues to elevate dining experiences at these two iconic coastal destinations while supporting local recovery efforts. Sunday Supper at A.O.C. on March 16 Acclaimed chefs and restaurateurs, Suzanne Goin and Caroline Styne are behind the success of Lucques and A.O.C. A.O.C. is offering a special menu for $85 per person featuring dishes like Early Spring Fritto Misto with Stinging Nettle-Green Garlic Aïoli, Young Escarole Caesar, and Paccheri Bolognese with ground pork, Wagyu beef, and rapini. For dessert, enjoy A.O.C. Tiramisu with espresso, rum, mascarpone, and cocoa powder. The menu was curated to highlight market-driven and seasonal Experience Eat + Drink West Hollywood is expanding past their typical 'restaurant week' and extending it into a month-long food celebration for March. The month showcases nearly 200 food and beverage spots in the city. Visit West Hollywood is donating $1 for every reservation made (up to $10,000) to support workers impacted by the wildfires. The event is featuring well-loved spots in the city and some newcomers such as Ladyhawk, Somni, Uchi, BOA Steakhouse and more. Find more info here. SALT at Marina Del Rey Hotel is offering a unique waterfront dining experience, featuring three tiers of Damann teas with amuse-bouche and refreshing tea sandwiches. The experience can be enhanced with highballs made with the restaurant's premier Japanese whisky. Reservations can be made every Wednesday to Friday from 1:30 PM to 4:00 PM. Korean Fried Chicken Brunch this Sunday, March 16th and launching officially on the 23rd. Korean Fried Chicken Brunch is from 11:30am - 3pm every Sunday for $95 per person. The brunch will have premium dishes that will be included in the price like Farmer's Market Banchan, Kim Chee Bao Dumplings, Grilled Marinated Short Ribs, Korean Style Fried Chicken, Market Vegetable Stone Rice, Warm Dark Chocolate Cake and more! Brunch cocktails like Mimosa's and Bellini's will also be offered (separate from the $95). Reservations are preferred and can be made on SevenRooms Chef Brooke Williamson is to be recognized at Los Angeles No Kid Hungry Dinner March 17. This event will focus on "Restoring Hope: Feeding Kids in the Wake of the L.A. Wildfires." Academy Award-Winning Actor Jeff Bridges will be joining Williamson to be honored for their admirable commitment to the mission of No Kid Hungry. Chef Tim Mangun from Majordōmo and Si! Mon are collaborating for an unforgettable culinary experience on Wednesday, March 19th. The special dishes include Tuna Tostada, A5 Wagyu Tartar, and Tasajo Smoked Prime Rib, blending flavors from both restaurants. Reservations are available via OpenTable.41st Annual charity interfaith Passover Seder on Sunday, April 13th, 2025. Barbara Lazaroff, co-founder and owner of the renowned Spago Beverly Hills restaurant, is holding the event. Barbara Lazaroff is hosting the 41st Annual charity interfaith Passover Seder at Spago Beverly Hills on Sunday April 13. This benefit is raising funds for MAZON, The Jewish Response to Hunger. The event has a $300 dinner option for adults and $150 option for children under 10. Executive Chef Ari Rosenson and team are preparing specials like gefilte fish, roasted wild Alaskan King Salmon, and Passover sweets by Pastry Chef Della Gossett. The event will have live performances from Rabbi Arnold Rachlis, Cantor Ruti Braier, the West Los Angeles Children's Choir, Kings of Klezmer, and artist Craig Taubman. Sofia Vergara's TOMA Empanadas Launch at The Hideaway in Beverly Hills Sofia Vergara alongside her son Manolo Gonzalez Vegara are bringing their brand to The Hideaway in Beverly Hills. Their brand, TOMA, is in collaboration with Sam Nazarian's Everybody Eats, combining the best of Latin culinary traditions. The menu is offering options of Beef, Cheese & Onion, Vegan empanadas, and a dessert Chocolate Hazelnut empanada. Starting Monday, March 3, guests can enjoy these handcrafted empanadas, which reflect their Latin American heritage, alongside The Hideaway's elevated Mexican menu. The Hideaway is located on Rodeo Drive. Chef Wei is now offering a delectable omakase experience called Omawei Omakase. This dining experience highlights Chef Wei's experience in sushi-making as well as the unique flavors of omakase. The experience is available Wednesday to Sunday with two seatings per night, from 6:00 p.m. to 8:00 p.m. and 8:30 p.m. to 10:30 p.m., at $295 per person (excluding alcohol, taxes, and gratuity). Reservations can be made via OpenTable, phone, or email, with a maximum of 10 seats per seating. Chef Deau is packing up Holy Basil and taking it on the road with multiple pop-ups in L.A. and Portland, showcasing his delicious Thai street food flavors. These events include: Tsubaki (March 18): A special collaboration with Holy Basil and Tsubaki, offering dishes like Grandma's Fish & Rice Onigiri and Moo Krob Yakisoba, with an optional sake pairing. Augie's on Main (March 19 & 20): Serving the Holy Burger and Crispy Rice Salad. Langbaan (Portland, March 23 & 24): A special $165 tasting menu with an optional wine pairing. Rory's Place at Holy Basil Atwater (March 31): Part of the Women's History Month Festival, featuring à la carte specials and Holy Monday Night highlights. The Intimate, One-Night-Only Experience Will Raise Proceeds for the LAFD Foundation and the California Community Foundation Eataly is teaming up with chef Massimo Bottura for a benefit dinner on March 18. The event will take place at Eataly Century City's rooftop restaurant, Terra. The 'Gather for Good' event is raising money for the L.A. Fire Department. Chef Bottura is set to collaborate with other chefs including locals Mattia Agazzi and Michael Cimarusti. Tickets are $1,000, with limited seating. Savor Executive Chef Colin Bedford's famous Beef Wellington, featuring roasted beef tenderloin, mushroom and truffle duxelle, potato purée, green peppercorn sauce, seasonal vegetables, and bresaola encased in a golden sour cream pastry. Bedford is taking a U.K. classic and giving it an L.A. every Wednesday for dinner in THE Blvd. For reservations: The Maybourne Beverly Hills is debuting Prêt-à-Portea, The Red Carpet Collection, an afternoon of tea and high-fashion inspired by iconic red carpet moments. The collection launched on February 28, and is an exclusive event that brings a playful twist to traditional afternoon tea. The event is featuring couture cakes inspired by celebrity fashion, such as Björk's swan dress, JLo's green Versace gown, and Zendaya's Valentino ensemble. Decadent pastries are provided by Executive Pastry Chef Brooke Martin. Guests can enjoy this glamorous experience at the hotel's Terrace Tearoom every Friday through Sunday with seatings at 2:00 and 3:00 pm. Due to recent closures, Saltie Girl decided to collaborate with L.A. chef Michael Fiorelli for a pizza extravaganza during March. The takeover is focused on combining the seafood focus of Saltie Girl and the pizza specialty of Fiorelli to make unforgettable flavor combinations. This will take place on March 18th and 25th, with reservations available via Resy and walk-ins welcome. Your L.A. Food Guide! Get exclusive updates on the best eats and culinary trends in the city. Join the Food Newsletter below or click here to sign up.
