A.O.C is a small plates restaurant driven by seasonal ingredients, locally sourced. Our California French cuisine was developed by Chef Suzanne Goin, and has some Mediterranean influences as well. We have a large selection of wines by the glass and over 150 bottles chose from, curated by Caroline Styne, all of witch are either organic, biodynamic or sustainable. Featuring a full bar with premium spirits and specialty cocktails.
Gjelina is a restaurant specializing in New American cuisine. Open every day from 8 a.m. until 11pm, serving breakfast, brunch, lunch, and dinner. For breakfast, try 9 grain pancakes with butter and maple syrup or warm banana buckwheat loaf with butter and jam of the day. Brunch options include Moroccan baked eggs and 7 grain porridge. Gjelina offers a variety of oysters, crudo, charcuterie and salad options to start at lunch and dinner. Main courses include pizzas from our wood fired oven and entrees like duck confit, house made pastas and roasted organic half chicken.*Only ADA certified animals are allowed in Gjelina*A 20% Mandatory Service Charge is added to your check. Our belief is that every hourly Gjelina employee contributes to your service and 100% of the MSC will be distributed amongst them.
Chef & Owner Josiah Citrin has revived his Michelin 2-Star institution with an intimate, 14-seat restaurant with Chef/Partner Ken Takayama. In a setting that blurs the line between kitchen and dining room, Chefs and service staff guide guests through a 2.5-hour culinary experience.Collaborating with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and exclusive ingredients available. An 8-course tasting menu is bookended by canapés, amuse-bouches and mignardise, all of which showcase global flavors using both modern and classic techniques.