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	<title>Comments on: AOC wine and tapas restaurant</title>
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	<link>http://la.foodblogging.com/2008/05/26/aoc-wine-and-tapas-restaurant/</link>
	<description>foodblogging los angeles</description>
	<pubDate>Thu, 09 Feb 2012 16:23:52 +0000</pubDate>
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		<title>By: kellie</title>
		<link>http://la.foodblogging.com/2008/05/26/aoc-wine-and-tapas-restaurant/#comment-340270</link>
		<dc:creator>kellie</dc:creator>
		<pubDate>Sun, 15 Jun 2008 23:36:03 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=1677#comment-340270</guid>
		<description>My husband and I ate there for the first time Friday night. Got a seat at the low end of the bar, rather than wait for a late reservation at 10:15. Room was noisy, but great service from the "bartender". I had the beet salad, and enjoyed it, even though I am not a fan of the cilantro that was part of the dish. I decided I should experience the taste of the dish as the chef intended it, rather than pick it apart or order it with components "on the side" as you did. A top chef has better knowlegde of flavor  profiles than the casual diner, so why not let them guide your tastes.</description>
		<content:encoded><![CDATA[<p>My husband and I ate there for the first time Friday night. Got a seat at the low end of the bar, rather than wait for a late reservation at 10:15. Room was noisy, but great service from the &#8220;bartender&#8221;. I had the beet salad, and enjoyed it, even though I am not a fan of the cilantro that was part of the dish. I decided I should experience the taste of the dish as the chef intended it, rather than pick it apart or order it with components &#8220;on the side&#8221; as you did. A top chef has better knowlegde of flavor  profiles than the casual diner, so why not let them guide your tastes.</p>
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		<title>By: Louise</title>
		<link>http://la.foodblogging.com/2008/05/26/aoc-wine-and-tapas-restaurant/#comment-337757</link>
		<dc:creator>Louise</dc:creator>
		<pubDate>Wed, 28 May 2008 17:34:11 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=1677#comment-337757</guid>
		<description>@Max: I agree that some of the servings were really small for the price, but they were still delicious.  I'm not sure how much it was, but I think it was about $110 including the caraffe of wine, but not including tip.

I wouldn't make this a regular visit, but I can see returning for a special occasion.</description>
		<content:encoded><![CDATA[<p>@Max: I agree that some of the servings were really small for the price, but they were still delicious.  I&#8217;m not sure how much it was, but I think it was about $110 including the caraffe of wine, but not including tip.</p>
<p>I wouldn&#8217;t make this a regular visit, but I can see returning for a special occasion.</p>
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		<title>By: MaxMillion</title>
		<link>http://la.foodblogging.com/2008/05/26/aoc-wine-and-tapas-restaurant/#comment-337734</link>
		<dc:creator>MaxMillion</dc:creator>
		<pubDate>Wed, 28 May 2008 12:37:42 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=1677#comment-337734</guid>
		<description>I love AOC but the portions are soooo small and sometimes disappointing (not enough fava beans  in that endive salad, for example, and padded with inedible lemon slices) and so very expensive for the portion size.

Though, I gather you had all that halibut to yourself (!)

I am curious to get a rough idea of how much this meal cost, whether you think it was worth it and would you return?

FYI - I have always asked to be seated in the main room even tho it is a bit noisy, it certainly is lively and sceney.  Once my friend and I joined in and sang 'Happy Birthday' to an adjoining table of two and were rewarded by a big hunk of cake to share!  They certainly had more cake than they could handle!!</description>
		<content:encoded><![CDATA[<p>I love AOC but the portions are soooo small and sometimes disappointing (not enough fava beans  in that endive salad, for example, and padded with inedible lemon slices) and so very expensive for the portion size.</p>
<p>Though, I gather you had all that halibut to yourself (!)</p>
<p>I am curious to get a rough idea of how much this meal cost, whether you think it was worth it and would you return?</p>
<p>FYI - I have always asked to be seated in the main room even tho it is a bit noisy, it certainly is lively and sceney.  Once my friend and I joined in and sang &#8216;Happy Birthday&#8217; to an adjoining table of two and were rewarded by a big hunk of cake to share!  They certainly had more cake than they could handle!!</p>
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		<title>By: Will</title>
		<link>http://la.foodblogging.com/2008/05/26/aoc-wine-and-tapas-restaurant/#comment-337686</link>
		<dc:creator>Will</dc:creator>
		<pubDate>Wed, 28 May 2008 03:03:23 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=1677#comment-337686</guid>
		<description>I didn't know this either until I looked it up, but cavolo nero is what's sold her as lacinato kale or dinosaur kale (and is neither black nor cabbage, though of course it's a member of the cabbage family).

I believe ??? (méi g?n cài) is dried or pickled mustard greens. Not sure but I'm guessing it's not exactly the same vegetable, but the flavor / texture of the slow-cooked kale is definitely similar to the dried Chinese greens.</description>
		<content:encoded><![CDATA[<p>I didn&#8217;t know this either until I looked it up, but cavolo nero is what&#8217;s sold her as lacinato kale or dinosaur kale (and is neither black nor cabbage, though of course it&#8217;s a member of the cabbage family).</p>
<p>I believe ??? (méi g?n cài) is dried or pickled mustard greens. Not sure but I&#8217;m guessing it&#8217;s not exactly the same vegetable, but the flavor / texture of the slow-cooked kale is definitely similar to the dried Chinese greens.</p>
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		<title>By: Geoff</title>
		<link>http://la.foodblogging.com/2008/05/26/aoc-wine-and-tapas-restaurant/#comment-337656</link>
		<dc:creator>Geoff</dc:creator>
		<pubDate>Tue, 27 May 2008 21:18:03 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=1677#comment-337656</guid>
		<description>I like AOC a lot, though the downstairs can be loud.  BTW Stinking Bishop cheese is outstanding.  We used to get it frequently when we were living in the UK.  At it's best is sort of a cross between Vacherin Mont d'Or and very ripe Epoisses.  There was a bit of a supply crisis a few years ago when it was featured in the animated film, "The Curse of the Were-Rabbit" but they seem to have survived (they are a very small producer).  I've seen it at the Silver Lake Cheese Store.</description>
		<content:encoded><![CDATA[<p>I like AOC a lot, though the downstairs can be loud.  BTW Stinking Bishop cheese is outstanding.  We used to get it frequently when we were living in the UK.  At it&#8217;s best is sort of a cross between Vacherin Mont d&#8217;Or and very ripe Epoisses.  There was a bit of a supply crisis a few years ago when it was featured in the animated film, &#8220;The Curse of the Were-Rabbit&#8221; but they seem to have survived (they are a very small producer).  I&#8217;ve seen it at the Silver Lake Cheese Store.</p>
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		<title>By: Erinn</title>
		<link>http://la.foodblogging.com/2008/05/26/aoc-wine-and-tapas-restaurant/#comment-337655</link>
		<dc:creator>Erinn</dc:creator>
		<pubDate>Tue, 27 May 2008 20:58:44 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=1677#comment-337655</guid>
		<description>AOC is a long time favorite of mine.  Haven't been in a while and your gorgeous photos make me want to go back right away.
Very balanced review.</description>
		<content:encoded><![CDATA[<p>AOC is a long time favorite of mine.  Haven&#8217;t been in a while and your gorgeous photos make me want to go back right away.<br />
Very balanced review.</p>
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