Sharing my lifelong love for Cantonese siu yuk. After multiple rounds of refining and obsessing, I’ve reached a semblance of satisfaction with the execution. We serve this carefully crisped duroc pork belly with a sweet and sour sauce of @jjslonedaughterranch hachiya persimmons (best persimmons ever), @flora_bella_farm mustard greens and pickled celtuce from @farmeromeo . Special thanks to our amazing farmers. Winter produce is incredible at @smfms !! Come to @aocla during this fleeting, perfectly seasonal moment #cantonese #bbq
-Budín de hongos. Filled with huitlacoche and layered with quesillo before roasting to a golden brown mess
-Grilled wagyu flat iron steak, budín de hongos & pepita salsa macha
-Venus clams, scallops, shrimp & caviar !
-New Year’s Eve spread at @aocla #huitlacoche
One of our favorite times of the year at AOC is when California cherry season begins and we want to put them on everything !
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blakesville pecuri in i vigni with the first cherries,
regier’s nectarines and pistachio aillade
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soft shell crab on grilled pain de mie with summer slaw,
nueske bacon and mustard crème fraiche
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roman tart with murray’s arvin glenn cherries
and almond ice cream
