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Dinner at Animal Restaurant

from LA Times review

"In its short, happy existence, Animal has become the most influential restaurant in Los Angeles, the one where visiting chefs go when they have time for only one dinner in town, and at the center of the local fixations on pig's belly, pig's ear, pig's heads and pig's tails; monstrously caloric dishes like loco moco and poutine; and above all devotion to bacon, which appears everywhere on the short, seasonal menu, up to and including the chocolate dessert. Chefs Jon Shook and Vinny Dotolo, perpetually red-eyed and rarely seen outside each other's company, consider a dish incomplete without a sliver of pancetta, a bit of pork belly or a slab of the bacon they smoke themselves in the kitchen. It's what Time columnist Josh Ozersky calls lardcore.

Animal is probably the first restaurant to raise Boy Food to the level of a genuine cuisine — a farmers market–powered version of Boy Food, but Boy Food nonetheless: fried quail with grits, chicken hearts with lima beans, fried rabbit legs with tomatoes. Chefs have been serving seared foie gras with syrups and compotes for centuries; Animal's version of that is to put it on a sweetened version of the truck stop–standard biscuits and sausage gravy. Animal is small and loud and powered by seasonal organic produce; has a nice list of manly wines available by the bottle, the glass and the half-bottle carafe; and, although it is populated with people who like meat, it is unafraid to serve an unadorned bowl of fruit for dessert ... if only at those times when even bacon isn't enough."- Jonathan Gold, LA Weekly

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  • Melisa L.

    Amy, this event looks great!

    January 12, 2013

3 went

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