Chef-owner Aron Robbins’ new global-inspired lunch program ($14-25) arrives just in time for summer in his spiffy new steak and seafood destination, SOCA in Sherman Oaks. It is as contemporary, as it is timeless. Chef Robbins and his staff capture the tastes of South America and Southeast Asia accented by French techniques in sandwiches, salads, and small plates. The flavors are classic, bold and clear, each dish with a memorable unique twist.
No. 8 Spanish new Spanish Gin Cocktail Menu
“Refreshing, satisfying and original” also covers the new SOCA menu of Spanish Gin tonics ($14). The cocktails combine selected Gins with tonic water and a variety of fruits, berries, herbs and botanicals. No. 8 (above) shows off the enticing ingredients: Barr Bill Gin, Fever Tree Bitter Lemon, Shiso, Lemon Peel, Ardbeg Candied Ginger. The list is numbered because the menu is frequently rotated. There is even a friendly note on the bottom, “if you don’t see what you’re looking for please ask!”
The elegant, gleaming SOCA with roll up patio window shades and a stunning interior (image courtesy of SOCA)
Robbins told us that the encourages his staff, headed by Chef Oliver Krant, to be creative. We know that it was his own grandmother’s old-school style of Jewish cooking that originally inspired his culinary career; he did not need to mention that he as overseer of the menu has mastered the basics of bold, appealing combinations, refined and totally complementary to each other.
Robbins is the only valley member of LA’s “insiders’ Top Chefs” that have worked their solid magic for decades, including Bruce Marder, Neal Fraser and Hans Rockenwagner.
Smoke River Farms American Wagyu (Image courtesy SOCA Restaurant)
Menu highlights include magnificent burger of Smoke River Farms American Wagyu — and it is about the best burger anywhere. I am not a fan of Wagyu because it lacks texture; Robbin’s burger utilizes this attribute as it should be. He adds the perfect complement of Grafton Cheddar, Roasted Shallot-Tomato Aioli, Arugula, House Pickled Onion, Shallot-Sherry Compote on a House Made roll and (addictive) skinny frites.
You might know Robbins as the long-time proprietor of Boneyard Bistro //boneyardbistro.com/down the street in Studio City, the “go-to place” for ribs. We on “the other side of the hill” know him as the devoted valley “native” and community-minded activist we often see at events. Robbins, who was raised in Encino, makes you believe that LA has continuity on some level. He can rhapsodize easily and knowledgeably on each Ventura Boulevard community’s identity and history.
In these shaky times, both in the restaurant and the political world as Robbins pointed out, we begin with our favorite dish of the day, dessert, first. Here it is the spectacular Strawberry Raspado – Rhubarb-Tajin Pate de Fruit, Margarita Crisp ($12). It has every texture your little mouth could desire on a hot day – crunchy, smooth, crispy and chewy. Even if this dessert is without an ethnic background, it makes history on its own.
A lover of the chopped salad, this one is a new favorite: Mediterranean Chop with Grilled Artichokes & Shitakes, Sun-Dried Tomatoes, Kalamata Olives, Fresh Tomato, French Feta, Hearts of Palm, Mediterranean Vinaigrette and julienne salami. The popular Korean Crab Dumplings were not a favorite because on a hot day they can cook to a hard consistency.
Southeast Asian Steak Salad($20) needs only the ingredient list to prove its classic-in-the-making dish qualities: marinated grilled flank steak, Thai herbs, beef nuac cham, shaved lemongrass & shallots, and frisee.
A Fresh Fire-Roasted Albacore Tuna Salad Sandwich ($19), thoughtfully cut into slices to share here, features a of medley of fresh herbs, caper aioli, red onion, tomato, and greens
Dry-Aged Prime Beef Dip ($20) with arugula, balsamic fig-onion marmalade, creamed horseradish, and St. Agur blue cheese also shows off Chef Robbins’ way with meat. We toast it and the menu with a second No. 8.
SOCA, 14015 Ventura Blvd., Sherman Oaks, CA 91423. Hours are on the website.
Locals’ favorite items on the dinner menu include fajitas, chile rellenos and enchiladas de mole.
Gourmet American Heritage® Chocolate of Mars Chocolate North America has partnered with sites such as Bent’s Old Fort National Historic Site, Fort Ticonderoga, Colonial Williamsburg, Mount Vernon, The National Archives, Monticello, The Smithsonian, and Parks Canada to sell chocolate, fashioned off ingredient lists from the 1750’s, but also to educate consumers on the history of the Americas through the unique lens of chocolate.
Spiced and Iced American Heritage® Chocolate
American Heritage® Chocolate Ice Cream (No Churn)
CHOCOLATE RICOTTA PANCAKES (makes 2 dozen 3-inch cookies)
A cavernous, shadowy urban hall was the scene of a recent wine tasting in Los Angeles. But the wines carried guests away to Tuscany after the first sip, creating instant aficianados.
With beautifully laid out platters of classic Italian antipasti in the background, each representative was so pleased to provide a background to their wines, along with a flight of tastings.
There is a lot of room for variation because up to 15 percent of the blend can include barbera, sangiovese, negrara or rossignola, while up to 5 percent can come from other red grapes.
Valpolicella producers also began to use techniques of concentrating and darkening the wines as taste changed over the years, often with grapes (semi-dried Ripasso method) used for Amarone. 
The results were bigger, richer wines, somewhere between classic Valpolicellas and Amarones.
Valpolicella may not be as well known a name, but this appellation ranks just after Chiani in total Italian 
The practice of winemaking in the region has surprisingly existed since at least the time of the ancient Greeks. Valpolicella achieved DOC status in 1968, adding dessert wines in 2009.
Black & white shrimp ravioli, lemon zest and white wine comprised the second course.
The red is typically made from three grape varieties: 
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 
