Suzanne Goin and Caroline Styne’s Oct. 25 dinner puts a seasonal, $55 menu around the pleasures of bread and a shared table. Chanterelles, red kabocha squash, cipollini onions and raclette: one of the most persuasive arguments for making Sunday dinner plans at A.O.C. arrives on focaccia. The combination is part of the restaurant’s returning Focaccia Night on Oct. 25, an evening built around wood-fired bread, autumn salads and ice cream sundaes.
Chef Suzanne Goin and business partner Caroline Styne have organized the $55-per-person dinner around a straightforward sequence. Each guest chooses a salad, a focaccia and a sundae. That structure leaves room to explore the seasonal ingredients without turning dinner into a long tasting-menu commitment.
The salads offer three different starting points. Chicories come with buttermilk, roasted shallot, comice pears and walnuts; a panzanella combines black brandy tomato, sourdough, sherry, speckled romaine and garrotxa. Arugula with paprika vinaigrette, manchego and quicos rounds out the choices.
The focaccia options give the table plenty to discuss. Alongside the squash-and-chanterelle version are soppressata with heirloom tomato, riojana and caper salsa; artichoke with spinach, caciocavallo and crispy shallots; and young broccoli with burrata and bagna cauda. The ingredient combinations make bread the center of the meal, carrying vegetables, cheese and sharper accents in different directions.
Styne’s drinks selection keeps the format flexible. Italian wines are available by the carafe at $20 or $36, with options including pinot grigio, sangiovese rosato, Etna Bianco and Langhe Nebbiolo. Aperol, Hugo and Amalfi spritzes are $15, and beer is also available; drinks are separate from the food price.
Dessert stays within the same easygoing framework. One sundae pairs vanilla ice cream with chocolate sauce, coffee whip and crushed honeycomb. The other combines cinnamon ice cream, arkansas black apple, hazelnut aillade and brown butter crumble.
For diners who know Goin and Styne through A.O.C.’s small plates and wine program, the evening offers a focused variation on that partnership. Reserve for Oct. 25, choose the focaccia that catches your attention, and make room for dessert. Sunday has a clear destination.
For more information about the event and attend visit A.O.C. Focaccia Night reservations
Plan a visit. Sunday, Oct. 25, 2026, 5–9 p.m.
Location: A.O.C., 8700 W. Third St., Los Angeles. $55 per guest for the food menu; drinks additional. Reservations through the designated OpenTable experience.
Photo credits: Photo courtesy of the A.O.C.
