Local before arrival
Her parents were obsessed with good food, claims Chef Suzanne Goin, and francophile to boot. Clearly an ideal upbringing for a woman who set out to build a small culinary empire in LA. She opened Lucques in 1998 and later added A.O.C and Tavern. The menu is short but elegant, featuring California cuisine at its best, with a refining French touch. The braised beef ribs are legendary. The ambience complements the food perfectly: Brick farmhouse meets Parisian brasserie.
