LA restaurant powerhouses Suzanne Goin and Caroline Styne are presenting exceptional brunch and dinner menus for Father’s Day at Lucques, a.o.c. and Tavern with special dishes representing the signature style of James Beard Foundation award-winning chef Goin.
Lucques: The flagship restaurant of The Lucques Group, opened in 1998, was the original rustic carriage house belonging to the Harold Lloyd Estate — with a cozy decor of brick, wood beams, and a serene garden, the perfect setting for the restaurant’s annual Father’s Day Sunday Supper. Goin has designed a three-course meal to highlight the best in season from the weekly Farmers’ Market, prepared by Chef de Cuisine Mercedes Rojas. ($52/person)
a.o.c.: L.A. brunch aficionados know a.o.c. is consistently rated as one of the best brunches in the city, served on the iconic patio, in the dining room or — for walk-in guests — at the communal table. Chef de Cuisine Adam Cherney is serving an à la carte menu of dishes like Vanilla Bean French Toast with Chocolate Sauce, Candied Hazelnuts & Cinnamon Whipped Cream; A.O.C. Brioche with Melted Gruyère, Frisée, Proscuitto, & Sunny Side Up Egg; Spanish Fried Chicken and Cornmeal Waffle with Jamon Butter & Maple Syrup; Wood-Oven Baked Eggs with Chickpeas, Cavolo Nero, Feta & Sumac; Focaccia Sandwich of Braised Short Rib, Pea Tendrils, Snap Peas & Mustard Crème Fraîche; Spinach Salad with Mustard Grilled Chicken, Bacon Lardons, Soft Egg & Breadcrumbs; and the A.O.C. Burger with Manchego, Romesco Aïoli & Balsamic Onions.
a.o.c. is also serving dinner. Begin your meal with a shared Vinter’s Plate — with Rilletes, Cheese, Cured Meats, Pickles, Roasted Grapes & Grilled Toast. Entrees include Wood-Roasted Trout with Cannellini Bean Ragoût & Pancetta and Duck Confit with Parsnip Purée, Dandelion & Fresh Cherries. a.o.c. classics include Spanish Fried Chicken with Romesco Aïoli and Chili-Cumin Butter; Wood-Fired Clams with Sherry, Green Garlic & Toast; and Soft Polenta with Wild Mushrooms, Mascarpone, Gremolata & Swiss Chard. Larger platters to share include Grilled Whole Fish with Coconut Rice, Bok Choy & Lemongrass Sambal and the house-favorite, Roasted Chicken “Ode to Zuni” with Panzanella, Fennel & Green Olives. (Pricing for small plates ranges from $11 -$20; platters to share are priced from $32 – $52.)
Tavern: On the Westside, this chic place invites diners with a chicly appointed space featuring a glass-roofed atrium and sumptuous bar area. If you’re brunching with dad, enjoy the restaurant’s à la carte menu with Larder Baking Company pastries, savory egg dishes, main courses and child-friendly dishes.
Dinnertime brings selections prepared by Chef de Cuisine Amy Deaderick, including California Endive with Schaner Farms Citrus, Pistachio & Poppyseed Dressing; Grilled Flatbread with Asparagus, Gruyère, Green Garlic, Jamón, Serrano & Sunny Side-Up Egg. Main courses include Market Vegetables with Quinoa Pilaf, Pistachio, Orange Zest & Olives; Braised Pork Belly with Coconut Black Rice, Wilted Bok Choy & Peanut Romesco; Grilled Arctic Char with Barbara’s Greens, Fennel, Dill, Buttermilk, Mint & Almond Salsa Verde; and Marconas.
Prefer to share with Dad? Choose from the Grilled Whole Branzino with Fennel, Dill, Citrus & Barbara’s Greens or a 32-oz. Bone-In Ribeye with Preserved Lemon-Roasted Garlic Butter & Arugula. For dessert, don’t miss Tavern’s Rhubarb Cobbler with Patricia Strawberries, Red Raspberries & Buttermilk Ice Cream; Cardamon-Coffee Coupe with Espresso and Cardamon Ice Cream with Toffee Bits & Chocolate Crumble or the famous “Snicker’s” Bar with Salted Peanut Caramel & Vanilla Ice Cream. (We’re thinking one of each for the table!)
Prices range from $4 – $26 for brunch and $10 – $48 for dinner dishes.