Executive chef/owner Aaron Robins showcases a variety of cuisines amidst a relaxing, coastal ambience at SOCA (short for “Sherman Oaks, CA”). Chef Aaron, a veteran L.A. restaurateur, also owns Boneyard Bistro. A globally inspired steak and seafood restaurant, SOCA offers comfortable sophistication, creative and delicious cocktails, and menu items that range from small bites and tapas to whole fish and tomahawk steaks.
What’s new this year at your dining establishment?
“This year we have revamped the menu layout and items. We added small plates and a lot more items at many different price points.”
With all of the new eateries that have opened, how do you keep it fresh?
“I am constantly changing items. Seasonality has a lot to do with developing new dishes and cocktails.”
What are your best-selling dishes?
“Oysters, Korean beef dumplings, Caesar salad, prime ribeye steak, whole fish and Tomahawks.”
How important are the quality of ingredients?
“Critical. If you start with high-quality ingredients, chances are you will end up with a better product. Just don’t try to do too much. Let the ingredients speak for themselves.”
What can bar guests expect?
“Complementing global influences of our food, our unparalleled cocktail menu fosters the coastal vibe of the SOCA experience—which is unlike any other restaurant in the Valley.”
Tell us about the featured dish.
“For our Snake River Farms 18-ounce Kurobuta bone-in pork chop, we marinate the chops in a Cuban-style brine, then grill over oak, baste with mojo de ajo, and finish with Huancaína mashed potatoes and a warm Peruvian aji panca tomato salsa.”
Do you enjoy entertaining when you’re off the clock?
“Have you met my wife?! If she could entertain at home every week, she would. We entertain as much as possible.”