Starting today, May 9, the Valley’s distinct dining destination and neighborhood hotspot, SOCA—standing for Sherman Oaks, CA—debuts a new happy hour program at the restaurant’s plush 15-seat bar. Available daily from 5:00 p.m. – 6:00 p.m., SOCA’s new bar menu features a selection of fine wines as well as light, aromatic gin cocktails including six signature Spanish Gin Tonics ‒
- No. 1 Gin Mare, Fever Tree Mediterranean Tonic, Kumquats, Thyme
- No. 2 Mahon Gin, Fever Tree Mediterranean Tonic, Grapefruit Peel, Celery Leaf
- No. 3 Tru Gin, Fever Tree Indian Tonic, Orange Peel, Fennel Frond, Blossoms
- No. 4 Few Breakfast Gin, Fever Tree Mediterranean Tonic, Meyer Lemon Peel, Chocolate Mint, Dehydrated Blueberry
- No. 5 Spirit Guild Astral Gin, Fever Tree Mediterranean Tonic, Satsuma, Lemongrass, Kaffir Leaf
- No. 6 Malfy Gin, Fever Tree Indian Tonic, Shiso Leaf, Strawberry, Pink Peppercorn
In addition to the restaurant’s Seafood Bar Menu (also available during dinner), SOCA will offer elevated, globally-inspired happy hour bites with Latin and Asian influences such as ‒
- Oysters Bacon Herb Crust, Manchego ($10)
- Korean Crab Dumplings King Crab, Korean Chili, Citrus San Bai Su, Kimchi Slaw ($15)
- Flatbread Manchego, Fontina, Creme Fraiche, Boneyard Bacon, Melted Leeks, Shimeji Mushrooms ($12)
- Lobster Roll Claw and Tail, Aioli, Toasted Brioche ($15)
- Shawarma Sliders Charmoula Marinated Beef, House Made Pita, White Bean Hummus, Pistachio Tzatziki ($12)
- Blistered Shishito Peppers Crispy Shallots, Sweet Soy & Citrus ($12)
- Pommes Frites Meyer Lemon Aioli ($8)
WHEN: Daily; from 5:00 p.m. to 6:00 p.m.
14015 Ventura Blvd.
Sherman Oaks, CA 91423
Debuting his sophomore restaurant, SOCA, veteran L.A. restaurateur and Executive Chef-Owner Aaron Robins, alongside General Manager-Partner Rory Snipes, are introducing a refined dining destination spotlighting globally-inspired steak and seafood offerings to Ventura Boulevard. Capturing worldly influences, focusing on Latin and Mediterranean cuisine with nods to Asia, the light yet bold flavors of the food are complemented by a gin-centric cocktail program and extensive wine list.
Drawing upon his fine dining background, SOCA’s menu—a collaborative effort between Robins and young protégé, Oliver Krant (formerly of Pok Pok and Gwen)—features individual and large-format wood-fired dishes, seafood plates, and raw bar specials, as well as gravlax and caviar service in the coming weeks. The raw bar features a selection of oysters, plus cold seafood including towers, as well as creative plays on shrimp and ceviche. Stand out dishes include Half Shell Henderson Bay Oysters, with blood orange fennel mignonette and a two tomato Thai serrano salsa; Beef Tongue Salad, Basque-style pickled beef tongue, house-made grilled bread salad; Butt, Belly, & Bone, trio of char siu prepared Berkshire pork belly, butt, and chop, shishito peppers, for the table; as well as Chile de Arbol Spiced Chocolate Panna Cotta.
The beverage program, designed by Snipes, supports the fresh, elevated flavors of the cuisine with light, aromatic cocktails such as Crisol, Damoiseau Rhum Agricole, yuzu, mirin, bay leaf simple syrup; Flowers in Florence, Bols Barrel-Aged Genever, lavender infused Aperol, Bonal Gentiane Quina; and Royal Rouge, Hayman’s Royal Dock Gin, broVo Witty, coriander simple syrup, lime juice, Peychaud’s Bitters. Available by the glass or bottle, the predominately French wine list includes single pours of Krug Grande Cuvée Brut, Clos des Rocs Pouilly‑Loché Monopole, white, Burgundy, and Domaine Le Mourre Châteauneuf-du-Pape that are meant to foster the coastal, European tranquility of the SOCA experience.
Throughout the expansive 70-seat dining room and 28-seat patio overlooking Ventura Boulevard, SOCA calls on rich sea blue, cream, gray, and apricot tones to emulate a bright, spring day at a high-end Mediterranean resort. Plush couches extending the length of the dining room’s center and spacious banquettes skirting the walls lay out an upscale aesthetic, complemented by elegant seaside décor including a 10-foot driftwood sculpture. Ceiling beams and other woodwork of rich walnut adds a layer of austerity, while a glass-front façade opening to Ventura Boulevard further highlights the restaurant’s coastal sensibilities.
Helming the popular Boneyard Bistro for the past 11 years—a dining destination with a front row seat to the recent resurgence of the San Fernando Valley—Robins looks forward to the rise of new, chef-driven restaurants in the neighborhood. He adds, “We’ve spent more than a decade listening to our customers and want to bring a unique, elegant space with unparalleled cuisine to this side of the hill. SOCA is not only the type of restaurant the Valley needs, but it is what it deserves.”
SOCA (Sherman Oaks California) is located in the heart of Sherman Oak’s restaurant row at 14015 Ventura Blvd. An extremely limited number of walk-up and/or phone reservations—for the first month of service—can be made by calling 818.301.4300 or via OpenTable.com. SOCA serves dinner five days a week, Tuesday-Saturday from 5:00 p.m. to 10:30 p.m. Follow SOCA on Facebook, Twitter, and Instagram.
For more information, visit – soca-la.com.
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