Christiaan Röllich's Fall Cocktail Line-Up is Here!
Christiaan Röllich, Head Barman, Lucques, a.o.c. and Tavern, Los Angeles and author of BARCHEF – Handcrafted Cocktails
L.A.’s most inventive barman, Christiaan Röllich, debuts fifteen imaginative new cocktails at Lucques, a.o.c. and Tavern for fall, each designed to welcome the changing autumn produce and cooler temperatures. In addition to the current cocktail menus, the specialty drinks at Lucques include the Mexican Firing Squad; the Pimm’s Cup; and – available from Thanksgiving through the holiday season – the Kingbird Eggnog. At a.o.c., guests will find five new additions – Dunmore Park; The Bajonet; Arkansas Black; The Carpenter; and La Trompeta. Tavern debuts The Herbalist; Marigold; Points & Bays; three refreshing non-alcoholic cocktails – Gunslinger, Kentucky Tea and White Diamond; and for the weekend, the Brooklyn Breakfast.
Röllich’s cocktails are seasonally motivated and created to pair with Chef Suzanne Goin’s market menu offerings. Cocktails are priced from $7-16 and are available now and continuing through the season.
Christiaan Röllich is the author of the celebrated cocktail book, Bar Chef – Handcrafted Cocktails, published by W.W. Norton.
Available now and continuing through the season; available daily for lunch, afternoon, dinner and brunch
Lunch: Tuesday – Saturday 12:00 p.m. – 2:30 p.m.
Dinner: Monday – Saturday from 6:00 p.m., Sunday from 5:00 p.m.
Lunch: Monday – Friday 11:30 a.m. – 4:45 p.m.
Dinner: Monday – Friday from 5:00 p.m.
Cocktail Hour: Daily 5:00 p.m. – 7:00 p.m.
Saturday & Sunday:
Brunch: 10:00 a.m. – 3:00 p.m.
Afternoon Menu: 3:00 p.m. – 5:00 p.m.
Dinner: from 5:00 p.m.
Breakfast: Monday - Friday 8:00 a.m. – 11:00 a.m.
Lunch: Monday – Friday 11:30 a.m. – 2:30 p.m.
Dinner: Sunday – Thursday 5:00 p.m. - 9:30 p.m., Friday – Saturday 5:00 p.m. – 10:30 p.m.
Brunch: Saturday – Sunday 10:00 a.m. - 2:30 p.m.
Happy Hour: Daily 3:00 p.m. - 7:00 p.m.
The Larder at Tavern
Tuesday - Saturday 8:00 a.m. – 8:00 pm
Sunday - Monday 8:00 a.m. – 5:00 pm
Lucques - 8474 Melrose Ave, West Hollywood, CA 90069 – 323.655.6277
a.o.c. - 8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859
Tavern - 11648 San Vicente Blvd., Los Angeles, CA 90049 – 310.806.6464
ABOUT CHRISTIAAN RÖLLICH:
As head barman at Lucques, a.o.c. and Tavern, Christiaan Röllich has been praised by the Los Angeles Times, Eater LA, People, Los Angeles, Details, Forbes Travel Guide and Food and Wine, among others, for establishing and building innovative bar programs at some of Los Angeles’ most-watched restaurants. “He continues to create head-turning, palate-pleasing craft cocktails to pair with the James Beard award-winning cuisine,” said Los Angeles Magazine blogger, Caroline on Crack. Chef Suzanne Goin and business partner Caroline Styne created Lucques, a.o.c. and Tavern as relaxed dining destinations where people can enjoy inspired food, wine and cocktails without pretension. His first book, Bar Chef – Handcrafted Cocktails, published by W.W. Norton, is now available.
ABOUT THE LUCQUES GROUP:
With the opening of Lucques, their flagship restaurant, in 1998, three-time James Beard Foundation’s award-winner Suzanne Goin and 2018 James Beard award-winning restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c. and Tavern. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company, as well as directing the comprehensive food services for the iconic Hollywood Bowl. They will operate new restaurants at the highly anticipated Proper Hotel opening in downtown Los Angeles in spring 2010. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.