Cuisine:

• Others
• American

Animal Restaurant Description:
"Just be wild. Come to the restaurant dressed as you wish. Order, drink what you want, and even eat with your fingers if that pleases you." This is the motto of chefs Jon Shook and Vinny Dotolo, and the explanation behind the name of their first restaurant venture. They've been a team for ten years, and have cooked in Florida and at other restaurants in LA, catered, and traveled the world discovering other cuisines. The minimalist décor is composed of natural elements: beech wood tables, ash banquettes, a copper-topped bar, brewed green tea-colored walls. There is no sign on the street; the twosome preferred to spend their dollars on food and dishware. And indeed, let us now talk about the cuisine. They are having fun changing the menu daily; either the produce or the preparation of an ingredient that might have been on the day before, all seasonal and fresh for an interesting comfort food experience. Start with melted petit basque (ewe cheese) with chorizo to spread on toasted garlic bread; an heirloom tomato salad seasoned with pickled onions, fresh garbanzo beans, feta and kalamata olives; mustard-crusted sweetbreads on a bed of jambalaya shrimp rice; or soft shell crab with pork belly. The pair likes to mix fish and meat, as in the two aforementioned starters, or in the grilled halibut with bacon and lima beans. The flat iron steak is topped with corn with an unusual poblano vinaigrette, a fun wake-up call for your palate. But the pièce de résistance is the impressive 109 (a butcher's term for a Tomahawk rib-eye chop) for two with a foie gras sauce. Chocolate fans will like the jar of chocolate pudding and will love the bacon (yes, and homemade) chocolate crunch bar with crème anglaise. Other desserts are made of fresh organic fruits, therefore changing according to the season. Shook is in charge of the wine and buys no more than 24 bottles of any given label. It's an ever-changing global mix, served by the glass, carafe or bottle.


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