Inside AOC

Known for inventive small plates, the marinated artichokes, radicchio, burrata and bread crumbs is no exception.   (Michael Robinson Chavez / Los Angeles Times)

A.O.C. has been serving diners in LA for 10 years and now has a new location further west on 3rd Street. Chef/owner Suzanne Goin, shown here, is creating new dishes to match the Tuscan feel of the new dining room.   (Michael Robinson Chavez / Los Angeles Times)

Roasted Chicken comes in half and full portions and includes panzanella, fennel and green olives. It is Goin’s tribute to Zuni, one of the first great foodie temples in San Francisco.   (Michael Robinson Chavez / Los Angeles Times)

A.O.C. started as a wine bar and still has a stellar wine list available.   (Michael Robinson Chavez / Los Angeles Times)

Upstairs there is a dining room with a feel of old Spain, replete with large tables and wooden wine cases.   (Michael Robinson Chavez / Los Angeles Times)

One of Goin’s dinner platters is the suckling pig confit with coconut rice, lemongrass samba, peanuts and bok chou. The dish was inspired by a trip that Goin made to Bali.   (Michael Robinson Chavez / Los Angeles Times)

There are many veggie small plate options such as English peas and sugar snaps with saffron butter.   (Michael Robinson Chavez / Los Angeles Times)

The pappardelle is made with seasonal ingredients. On offer on the current menu is pappardelle with asparagus, morels and parmesan.   (Michael Robinson Chavez / Los Angeles Times)

Sommelier/owner Carolyn Styne, center, greets customers at the new location.   (Michael Robinson Chavez / Los Angeles Times)

A.O.C has been serving diners in LA for 10 years and now has a new location further west on 3rd Street.   (Michael Robinson Chavez / Los Angeles Times)