Animal Restaurant
Average user Rating: 88
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74
5/6/2010
Animal, my go to place when the lust for carnal pleasure -- of the palate -- pervades my mind and soul. It really is that kind of a place.
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96
12/11/2009
AMIMAL - THE BEAST BEING UNLEASHED ON FAIRFAX
You'd only know where it was located if you read the valet sign...or I suppose if you'd looked it up on Google Maps. The latter we didn't do. However, from the website, www.animalrestaurant.com we knew it was only four store fronts north of Canter's.
The front is plain, nothing special. Inside we were instantly greeted by a husky female host who seemed ever so pleasant and MUST love the food. The vibe inside was great, trendy- Hollywood-under-35-crowd, plenty of daters, but also quite a bit of large parties, which is odd in such a small restaurant. It was obvious you were in LA with all the fantastic exposed cleavage dancing out of all the same plain style dresses that were only differently discernible due to the plethora of colors. Siting between two of the many dresses was Seth Rogan. Seeing a movie star in a restaurant usually raise your expectations.
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Recommended Dishes
POUTINE, PIG EAR
85
12/2/2009
The menu at Animal is based upon…yes, you guessed it – MEAT! More specifically rustic, comforting meat dishes – like their famous poutine (a dish from Canada – french fries topped with oxtail gravy and melted cheddar). The menu is not for the health conscious. Animal is truly for the carnivorous.
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89
Animal (Los Angeles, CA)
10/1/2009
The story of Animal, one of 2008's most highly-lauded restaurant debuts, is the story of 2 Dudes: Vinny Dotolo and Jon Shook. The dynamic duo met on their first day of class at The Art Institute of Fort Lauderdale--a classic case of love at first sight. After graduation, Dotolo and Shook worked on the lines at Michelle Bernstein's The Strand in South Beach, and continued to make their way around top kitchens in Florida: Mark Militello's Mark's, Oliver Saucy's Café Maxx, and Doug Reese's River House. The pair then headed west, stopping at Ray Roach's Wildflower Restaurant in Vail, before landing at the now-defunct Chadwick in 2001. At Chadwick, Dotolo and Shook were able to work with Govind Armstrong and Ben Ford, and it was Ford's celebrity connections that helped the dudes launch their catering company, Caramelized Productions. The success of the company led to a stint on the Food Network (2 Dudes Catering), and paved the way for a cookbook deal (the seemingly "Two Girls, One Cup"-inspired Two Dudes, One Pan) and the opening of Animal restaurant in June 2008 (apparently, with partner Benedikt Taschen). Animal quickly achieved widespread fame, and Dotolo and Shook were heralded as the Best New Chefs of 2009 from Food & Wine magazine, in addition to receiving a Best New Restaurant nomination from the James Beard Foundation.
The seasonal menu is fairly large, and changes often, though there are a few mainstays, such as the infamous loco moco and bacon chocolate crunch bar. The result is a fun, interesting, casual comfort food experience.
chicken liver toast [$3.00]
When our server brought this dish out to us, he indicated that the liver was topped with saba (grape must syrup). Upon mentioning this to Shook after dinner, the chef told us that the topping was in fact balsamic, and that the server "should've known better!" Getting back to the dish at hand, the essence of liver was strong in this one, but not overwhelming. The balsamic actually provided a sweet temper to the liver, while the bread also added a mitigating element, as well as a nice textural variation. A brazenly simple, yet profound dish.
pig ear, chili, lime, fried egg [$10.00]
Next was one of my favorite dishes--I could've snacked on the crisp, savory, delectable pig ears all night. However, I really appreciated the use of lime to counter the power of the pork, and the application of egg, which provided an overarching, luscious creaminess and richness to the whole dish. Perfectly balanced and superb.
barbeque pork belly sandwiches, slaw [$10.00]
And now, the first of two preparations of pork belly. The belly was exactly what I expected: unctuous, oozing oil, fatty, gelatinous, uncommonly heavy, breaking apart upon mastication. It was everything that pork belly should be, with a great sweetness as well. However, though the coleslaw was instrumental in moderating the gravitas of the meat, I felt that the sandwich needed much more of it.
pork belly, kimchi, peanuts, chili soy, scallion [$12.00]
Pork belly. Number two. The belly itself was very similar in consistency and body to that above; however, it's flavor was far more savory than sweet. Here, instead of slaw, the counterweight to the pork was the kimchi, its tart tanginess effectively and vitally cutting the richness of the belly. The peanuts, meanwhile, added a great crunch and nuttiness to the dish. Nice.
poutine, oxtail gravy, cheddar [$15.00]
The Saturday prior to this meal, at Crazy Hook in K-Town, after we consumed multiple 5-litre cylinders of Bud Light, Christine warned us about the poutine at Animal. Undeterred, we went ahead and ordered it anyway. Her main issue with the poutine was that it was overly salty, and indeed, the oxtail was suitably savory, heavy, and luxurious, but not overwhelmingly so in my opinion. Though the cheddar didn't play as much of a role I as I wanted it to, the surprisingly-crisp fries did form a superb complement to the gravy, providing a fitting base on which to consume the oxtail. Think of this as a high-class version of chili-cheese fries!
foie gras, biscuit, maple sausage gravy [$22.00]
I was a bit wary of this dish, as in general, sweet foie gras and I do not get along terribly well. Fortunately however, it wasn't nearly as sugary as I thought it'd be. The sapor of foie was strong on the attack, which then gave way to the mild, savory sweetness of the gravy, finally finishing with a strong blueberry note. I felt that this was one of the weaker courses of the meal, and though some swear by it, the dish just didn't work out for me.
quail fry, grits, chard, slab bacon, maple jus [$28.00]
I could eat a bucket of this! Seriously, the quail was one of the highlights of the meal for me. The bird was suitably juicy and lip-smackingly flavorful, with tender flesh and a lovely layer of crispy fried skin. As good as the quail was on its own, I liked the use of chard, providing a nice bitter vegetal tang to things, as well as the grits, quite possibly the best version I've had anywhere. The only thing that seemed a bit out of place was the sweet and savory bacon, which was superfluous.
foie gras loco moco, quail egg, spam, hamburger [$35.00]
A uniquely Hawaiian delicacy, a traditional loco moco consists of hamburger (or sometimes Spam), topped with a fried egg and gravy, over rice. Animal's take on it, perhaps the restaurant's signature item, adds foie gras into the fray. Ironically, I liked everything except the foie. The burger was cooked rare and delicious, while the Spam proved to be suitably scrumptious as well. The rice, at the same, was somewhat of a mitigating factor. The foie, while deftly prepared, just seemed a bit out of place given the context.
tres leches, dulce de leche [$7.00]
Arguably my favorite type of cake, a tres leches ("three milk") is a sponge cake that's saturated with three kinds of milk. The example here was heightened by a very sweet, very dense frosting, as well as dulce le leche, giving the cake a caramel-tinged finish. Excellent.
panna cotta, saba [$7.00]
Panna cotta usually has a gelatin-like body, so we were somewhat baffled at this presentation, which was uncommonly creamy. We wondered if the dessert didn't set properly. In any case, despite the custard's unique consistency, the flavor was indeed intact, with mild notes of vanilla, accented by the tart saba syrup.
bacon chocolate crunch bar, s&p anglaise [$7.00]
Our final course of the night was the ever-popular bacon chocolate crunch, which Shook admitted was originally inspired by a Kit Kat bar! Despite the allure of bacon, its presence here was actually pretty slight. The tasty chocolate-nut complex was what came out strongest, with the bacon only adding a subtle salty counterpoint. Very good, though the anglaise wasn't particularly apparent.
Before dining at Animal, I had a discussion about the place with a fellow foodie, who described the eatery as "definitely not fine dining." And indeed, the restaurant in comfy, cozy, casual. But at the same time it's ambitious, daring even. It sort of straddles the line for me. Though some of the flavors were a bit overzealous, a bit over-the-top, the experience overall was quite positive, and I can definitely see why the place is so popular. The Dudes have talked about opening a sandwich shop, a BBQ joint, a seafooder, a breakfast place even. Though Jon wouldn't elaborate, expect "something" by the end of the year--I can't wait.
Full review with photos: http://www.kevineats.com/20 09/09/animal-los-angeles-ca .htm
93
9/30/2009
With a restaurant name like Animal, there's almost a sense of arrogance about what you think you do well - which is anything non-seafood or vegetable related. Man is instinctively carnivorous, making Animal the ideal place to eat when you want to return back to your roots. Many people have talked about this restaurant, since day 1, about their unique skill with beef, pork, and other land animal meat.
After looking at my list of restaurants to try . . . we decided tonight's the night. After fighting traffic, toward this part of town, I was happy get a nice imported Japanese beer. I strongly suggested that my friend get the Mexican coke - since it is made much sweeter than the American counterparts. The menu was quite simple & clear, and very much straight to the point with their "meat" selections. The menu doesn't try to fool around with fancy words and descriptions.
When I saw loco moco on the menu, I was immediately taken back by my Maui experience, last year, during my friend's wedding weekend. Though the loco moco I had, at this famous local hangout, was overwhelmingly large and intimidating with its enormity - it kinda scared me from future loco moco's. I had since not considered ordering it again.(I profusely apologize for my crappy English - I wasn't sure how to explain it) But then I see Animal's take, on this famous Hawaiian dish, with foie gras. After mulling over my other options, the Foie Gras in the Loco Moco just stood out. After a recommendation from our server - I knew I had to order it - it was almost destiny. Perhaps Loco Moco deserved another chance to redeem itself.
As some of you might know, the manner by which foie gras is acquired is quite inhumane. I was made aware of unethical treatment to our feathered pals, by my friend, who consciously chooses to limit her foie gras consumption to once a year. But on this plate - there were two very large pieces of foie gras. Personally, i don't really order foie gras and don't have a big craving for it either. But tonight, the foie gras stood out. With each bite of the loco moco - with foie gras, burger, spam, and egg, this combination made me understand this goose liver appeal. By itself, each of these pieces remain unspectacular, but together as one, like a fine ensemble, it plays out beautifully.
And did I tell you about the pork belly? And I almost had to fault my server for not even touching upon it while we were ordering. Later on, he did mention that critics and others have raved about the pork belly. He kept trying to push other appetizers. But the pork belly with kimchi, this easy combination, just screamed at me, more so than the loco moco. When it came, inside I knew I would be comparing this to Japanese Izakaya style pork belly. This dish excelled and exceeded with its crunchy fat. The fat on the pork belly also melted in your mouth with eat bite, and yet stayed crunchy as well. I think, "this is the best pork belly that I have ever tasted, Period."
In addition we had the bacon chocolate crunch bar, with anglaise. I don't have an idea what the anglaise is. But the combination of bacon with chocolate brought a new taste sensation in chocolate that I have never tasted before.
I think I will have to make another trip to Animal. I like this place.
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Recommended Dishes
Pork Belly with Kimchi
85
9/23/2009
Let's face it. In the myriad of culinary dog and pony shows endlessly popping up around LA and vicinity, “have food, will travel" simply doesn’t cut it anymore. Food people like me are all about the experience that “food” is set to provide, meaning it takes a little more to open the mind, the taste buds, and not to mention, the wallet. On a hard earned Friday-night-out-on-the town, “have foie gras with bisquits, maple and sausage gravy” is much more up my alley, and is exactly what influenced the gastronomic nomad out of me, thereby prompting the latter “will travel the 405N during rush hour on a Friday.”
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Recommended Dishes
foie gras bisquits and gravy
93
9/21/2009
When the Nine Inch Nails wrote, “I want to f*@k you like an Animal”, they must have been thinking of this place.
Notice they didn’t say “make love to”, “go to bed with”, or even “have sex with”.
No. They were specific.
Because Animal delivers the kind of visceral experience you can otherwise only get with a dirty, sweaty, no holds barred f*@k. That feeling of being deeply satiated, exhausted and with meaty juices still coating your fingers and face.
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Recommended Dishes
Quail fry and grits, any pork belly dish
93
9/7/2009
I happen to know a lot of Virgos, including Lauren of Harb Knock Life. To properly celebrate her birthday, we decided to go hog wild and eat at Animal. I was expecting to like it, but I had no idea that I was going to get a spa treatment from it. The flavors were so bold and kickin' it cleared the mist from my eyes, and I think the wax from my ears also melted away. I wouldn't be surprised if it exfoliated my skin too. Like Karl Marx said about capitalism, all that is solid melts into air. That's what happened at Animal.
We ate a scandalously large meal. I don't apologize. I'm merely bracing you for the shock and awe. We sat at the bar because the small space was teeming with people. I liked it because we got a little window into the chefs preparing our food. As they bustled around, sweaty back and all, I'd think, soon my food will appear and I will have sort of watched it being made.
We had prosecco because no birthday is complete without bubbles.
Heirloom tomato, ginger vinaigrette. This was insanely flavorful. And it was $5. Get it or regret it.
Arugula, apple, grapes, pine nuts, white balsamic, parmesan. Arugula, which sounds better as rocket, is one of my favorite greens. It reminds me of all the mysterious greens my grandma used to pick in vacant lots and then hoist on her head in a large sack. She'd walk around Granada Hills with her arms swinging free and a huge sack of vacant lot greens on her head. One day she told us a woman ran out and snapped a picture of her. Being an immigrant means having to hear stories about your relatives being photographed for National Geographic type posterity. It also means you eat dandelion and other weird weeds and develop a flavor for bitter, hairy and scratchy greens. It's all good.
This was one of the best arugula salads I'd ever had. Peppery, bittery, creamy and just wonderfully compelling. I like you rocket. I like you a lot.
Amberjack, yellow peach, citrus, mint, chili. This was great. The peaches were a terrific foil for the fish.
Grilled squid, chorizo, chimichurri. The potatoes, the chimichurri, the salty and smokey flavors with the herbaceous ones. Lovely.
I wanted to steal this print. Lauren said it reminded her of Where the Wild Things Are. Totally.
Leg of lamb, merguez, salsa verde, alubia criollo beans. The lamb was perfectly cooked and I love merguez which is salty and intensely smoking verging on burnt but this dish was a bit too reminiscent of the squid dish. I think salsa verde = chimichurri and merguez = chorizo. Both are good but I'd get one or the other, not both during one meal. My favorite were the beans. Why don't we see more beans in the summer time? Beans are good. Let's see more of them, shall we?
Barbeque pork belly sandwich, coleslaw. For $10, this is a steal.
I didn't love it though because there was so much seal blubber. But we had run into activefoodie before dinner and she had recommended this as one of her favorites so I bet most people would agree that this is one of the standout dishes at Animal.
Of course we had to get the bacon chocolate crunch bar.
I cannot lie to you America. This picture was staged. Due to my cheap ass camera, I missed the critical shot of Lauren blowing out the candle. Thus, we had a re-take with the already extinguished candle. Isn't it nice that there are 2nd takes in life?
When we left, Animal had finally calmed the heck down.
I had had AOC the night before and to be honest, Animal blew my queen out of the water. I don't know if the depth or the variety is there. But the flavors are full frontal and animalistic. This is getting added to the regular rotation for sure. And next time, I'm stealing the print off the wall, hoisting it on my head and walking off with my arms swinging at my sides like my grandmother before me. If you're fast enough Pre, you can snap a pic. It'll last longer.
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Recommended Dishes
heirloom tomatoes, arugula salad, grilled squid, grilled lamb
89
Two Dudes--two thumbs up
9/1/2009
Our first encounter with chef's Jon Shook and Vinny Dotolo was at Taste of the Nation Los Angeles 2009. They were clearly the renegade table with no decorations or fanfare. It was just two dudes, a table, a cooler, and some fresh ingredients and one fabulous seafood crudo. We had heard about their stint on the Food Network, Two Dudes Catering, but little did we realized that they were also winners of Food and Wines Best New Chef's 2009.
So along with some friends, we decided to see what these dudes where cooking up at Animal. It's a small restaurant so reservations are highly recommended. The atmosphere is clean and contemporary and the staff is sharply dressed, but if you happen to see the chefs in the dining room, they'll likely have an apron over baggy shorts, well aged ripped t-shirt and some converse all-stars.
The stars of the even was the pork belly with kimichi, peanuts, chili soy and scallions and poutine with oxtail gravy and chedder. The pork belly was seared nicely but at the same time braised fork tender. The kimchi is a great contrast to cut the fattiness of the pork.
It was first time eating poutine for most of us and we left no doubt how much we enjoyed it. The 6 of us, wiped every last bit of oxtail gravy and chedder and had to order extra bread to keep us from licking the plate. Great dish to share with a small group, but may be too heavy just for two.
Our third favorite dish of the night was the amberjack crudo with nectorine, citrus and mint. Really light and refreshing and contrasted nicely with the richer menu offerings. The grilled squid with chorizo and chimicurri sauce is a nice blend of mediterranean and Latin flavors.
The sweetbreads with creamed spinach, capers and grapefruit were nice, but not spectacular. We like our sweetbreads a bit crispier then the version at Animal. Similarly the lamb chops with carrots, beets and yogurt were also good and well cooked , but not spectacular.
The balsamic rack of lamb was impressive and great to share and also came with side of corn. It was tender fall off the bone and the balsamic glaze was sweet and savory. The turbot, while well cooked just didn't do it for us. There wasn't single flavor in the dish that stood out.
The tres leches was the favorite dessert of the evening. It was rich, sweet, and moist--but not too heavy--a perfect end to the evening. The salty and sweet bacon chocolate crunch bar, while whimsical and tasty was good for a few bites, followed quickly with the tres leches cake...
Chefs Dotolo and Shook have some outstanding and memorable dishes with a scattering of good but not great dishes in between--and overall, very good. The menu changes frequently, but we would recommend that you order a bunch of appetizers to share as the portions are fairly generous. There's no house bread so be prepared to order some if you want to wipe up the delicious oxtail gravy...
Recommended Dishes
poutine, porkbelly with kimchi, amberjack with mandarin, tres leches, balsamic glazed pork ribs
93
8/1/2009
Chef Shook's and Dotolo's creations left such an impression on me that my post-dinner tweet that night read: Dinner at Animal so farking good that I'm gonna go floss my teeth just so I can have pork belly and foie gras "leftovers." 'Nuff said.
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Recommended Dishes
Pork Belly Sliders, Pork Belly Kimchee, Foie Gras Biscuit
89
7/12/2009
Animal seems to disdain pretension in everything it does, from its rough-hewn look and to its casually clad waiters (no uniforms here) to its straightforward goal of delivering the most flavorful food possible. The food at Animal runs a bit heavy and isn't the most complex; there is something satisfying in its directness.
Recommended Dishes
poutine, oxtail gravy, cheddar, foie gras biscuit maple sausage gravy
85
7/9/2009
Animal is “the epitome of a promiscuously meaty approach to cooking that might well be called the Carniwhore School, ” says Frank Bruni in his article ‘In Los Angeles, Trying to Live by Pork Alone.’
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Recommended Dishes
sliced fluke dressed with citrus, mint, sea salt, and jalapeno , bellwether ricotta ravioli with English peas and mint , balsamic pork ribs , foie gras loco moco
93
Animal Restaurant: A feast fit for a (lion) king
6/29/2009
"Can you do 6:30 tomorrow? I could get reservations for then or for 9:15."
I grimaced as I read my friend Erin's e-mail on Thursday afternoon. 6:30 for dinner? Really? I know I go to bed by 10 pm on most nights and am perfectly happy spending a Saturday evening with a cup of tea and a good book, but that doesn't mean I'm actually a senior citizen stuck in the body of a 25-year-old. I like to eat dinner at a normal hour -- ie. an hour that will potentially trigger heartburn and indigestion when I attempt to go to sleep too soon after I've finished.
Plus, this was Animal we were talking about. The hot new restaurant that I've been lusting over ever since it opened in my West Hollywood neighborhood in June 2008. It even made my 2009 food resolution list, for goodness sakes! I wanted to get the full feel of the restaurant during its peak hours -- when the crowd is hot and the kitchen is hotter. I wanted to wear a pretty dress. I wanted to see and be part of the scene. And I wanted the place to be happening! Not only half-happening.
I told my friend that it seemed "a little senior dinner special," but I could probably be home from work in time. Truthfully, I was on the verge of suggesting we go another night or choose the 9:15 time, but it was at this crucial juncture that the impatient side of my personality decided to take over. I didn't really want to wait until another day. And I knew my stomach certainly couldn't wait until 9:15 to eat dinner. 6:30 it was.
My "early bird special" fears were fully realized when we arrived a little after 6:30 pm on Friday to find the minimalistic space of the restaurant completely empty aside from one other table of four. My grimace returned, but I tried to make the best of things by rationalizing that at least my pictures would be well-lit from all the natural sunlight streaming in from the front window.
My three dining companions and I settled into our seats around a prime table near the bar, and despite the early hour and our lack of true animalistic hunger, immediately began salivating over everything on the menu. Our decision-making process was further complicated when our adorable server Jeff informed us that because the menu changes nearly every night, many of the items offered would not be available should we chose to return again.
"So, in other words, we should order everything." I said with a coy smile. I was half-kidding and half-serious now that my stomach had reached the full-growl stage.
Jeff gifted me with a mischievous grin and I had to restrain myself from reaching over to pinch his Hollywood perfect cheeks. (Note: The cheeks on his face.)
After much consultation, which mostly involved me telling my dining companions what the food blogs and Jonathan Gold said to order, we decided on three appetizers - the crispy hominy with lime ($5); the melted petit basque with chorizo and garlic bread ($12); and the pork belly with kimchi, peanuts, chili soy, and scallions ($12).
The hominy, which Jonathan Gold included on his list of favorite dishes of 2008, arrived at the table first. I barely had time to sprinkle the lime over the top before my friends were reaching in to sample the freshly fried, popcorn-sized pieces of grits. We started slowly -- politely plopping one piece into our mouths at a time, but we were soon moving full-speed ahead, grabbing up the heavily breaded suckers by the handful.
"They are strangely addicting," I observed as I chomped through another fistful.
Erin nodded in agreement and dove in to secure a few more before the entire bowl was gone.
By the time the petit basque and pork belly arrived, any modicum of mindful dining behavior had disappeared from the premises of our table. We were animals, scooping up the luscious basque cheese, chorizo sausage and greasy onions, and smearing it over our slices of garlic bread with the reckless abandon of individuals who aren't concerned with fitting into their skinny jeans the next day. Or any day.
"So basically it's like a pepporoni pizza." My friend Hank commented, as he masticated his piece of butter-laced cheesy bread.
I tried to respond, but at that point was too enraptured with the pork belly to verbalize my protestation at his slight dismissal of the definitively diet-unfriendly starter. The sweet/spicy combo of the caramelized chunks of fatty pork and accompanying kimchi with scallions and chili oil was a revelation. I didn't hesitate to go in for a second piece when my dining companions generously suggested I take another. My friend Suzanne didn't hesitate to scoop up the remaining peanuts either. Animals needn't be concerned with decorum when securing their share of the kill.
The interlude between our appetizers and entrees allowed us plenty of time to observe our fellow diners in the now nearly at capacity animal kingdom. Hank jokingly suggested one of us "go for" the pack of younger male specimens sharing plates of appetizers at a nearby table. I glared at him to make it clear that I am not a cougar on the prowl.
My gaze shifted away from its survey of the male parties occupying the majority of the tables in the space, to rest upon a mother and her cub who were feasting upon the poutine with oxtail gravy and cheddar. Despite my companions stimulating discussion about the recent Slate article about "30 Rock's" conservatism (an article which I hadn't read at the time), I couldn't tear my eyes away from Animal's version of chili cheese fries.
"I can't stop staring." I whispered to Erin (who also hadn't read the article and was similarly "out of the loop").
"Do you want me to ask them if you can try it?" She asked.
I paused. I kind of did.
"Oh no, no. Of course not!" I laughed nervously, and took another sip of my glass of Pinot Grigio ($12) to calm the roar in my belly.
Our entrees arrived shortly after -- two orders of the ling cod with king crab, gold rice succotash, and cipollini onions ($29.) for the ravenous lions at the table, and one order of the branzino with artichokes, leeks, ramps, and green garlic ($25) for the dainty lambs to share. While the branzino looked delicious, my vulturous eyes were completely fixated on my dish -- one of the better seafood entrees I've encountered at an LA restaurant. The golden crust on the buttery cod, the sweet cippollini onions, the savory crunch of the fava beans and corn, and the tender king crab all worked together to create an incredibly thoughtful plate. It was difficult for me to offer up a bite of the slain fish carcass, but I momentarily abandoned my animalistic mentality for a brief foray in altruism.
My altruistic behavior proved short-lived, ending as soon as the pound cake with strawberries and cream ($7), and blueberry rhubarb crisp with whipped cream ($8) hit the table. The two surprisingly light desserts were helpless against the attack of our four forks. We groaned over the fresh strawberries and delicate pound cake, beat our chests with appreciation for the crumbly cookie top and sensuous whipped cream over the blueberry and rhubarb crisp, and within minutes everything was gone. The feeding frenzy finished, my friends and I looked at each other in bewilderment.
What just happened? I wondered. I was shocked to discover that two hours had passed since we'd entered the now fully happening restaurant. My wish for a scene had been granted, but it wasn't the kind of scene I'd envisioned for the hot LA restaurant. The space is clearly at its best when filled with animals who posses bestial hunger -- not impeccably dressed humans with a social agenda. Meat-- bacon, oxtail, sausage, pork ribs, and foie gras -- reign in this kingdom, and, for the few moments that I allowed it to linger on my plate, the ling cod did as well.
It doesn't matter what time the feeding takes place at Animal -- it will be happening at 6 pm or 10
Recommended Dishes
Pork belly with kimchi, Melted Petit Basque, Ling cod
80
10/10/2008
actual opening nite (not soft opening, not invited by friends of friends of chef) notes:
loud as a damn jet take-off. louder than Comme Ca. louder than Viking. ear drum piercing loud. do not bring seniors here, ex grunge band guitarists are OK tho. they can't hear anyways.
i saw somone's bone-in ribeye being served and freaked out. it was so HUUUUGE. got scared and chose the quail fry instead.
oh my lawd what a quail it was: http://static.px.yelp.com/b photo/myBnNsBA5LcZdqoQARmSQA/l quail isn't an easy "animal" to cook. it dries and toughens easily so I had serious doubts. the chefs proved me wrong. t'was one of the finest preps of quail I've ever had. from the perfectly light yet crunchy breading to the tender, meaty flesh to the slightly vinegary / slightly sweet sauce, i'm convinced this one dish will carry the entire restaurant for months to come. fan-fuggin-tastic.
we loved the space, the food, the pacing, etc.
But this place is just too greasy / buttery. i didn't feel sick after 3 hours of feasting at Palate: http://www.yelp.com/biz_pho tos/tFn1GfPoO8C6ZLjupNIm6w? select=PxrcHi-1LLMu5eHioUOwlw but i just didn't feel quite right after the quick meal at Animal. and the crostini served with the petite basque was pretty darned burnt. ick: http://static.px.yelp.com/b photo/WG6UfgS-N4eLdl4F8wfK0 g/l
yes, i do eat non-Asian food.
89
Animal Instict
10/8/2008
The place was very loud even though there were 2 other tables because 1) there was a table of six men drinking and chatting and 2) what's with the wall, tile floors, and hardwood tables and chairs, harsh sounds tend to reverberate.
At any rate, let's move on to the food.
For appetizers we started with the Pork Ribs with bread and rocket salad:The ribs were kind of fatty, but otherwise they were perfect! Tender meats falling off the bones ... the sauce was also amazing!
I've had the Niman Ranch ribs at Slanted Door but these ribs here surpass Slanted Door's by a biiig margin.
The bread was soaked in olive oil. Besides the arugula, it was definitely not really a healthy plate :P
We also had the Marinated leeks, spinach, poached eggs, serena and bacon:
I really like eggs, and poached eggs, even for dinner. There was a lot of bacon and adds to the flavor of the leeks, although I liked the spinach in this dish better.
I had the quail fry for my entree.
The sauce was good, but it was too much with the quail fry - together they become too salty. But it was perfect for the grits and greens.
Oh, and great thick bacon. Again, great with the other sides, but for me, the fried quail legs should be eaten in isolation to get the full, unadulterated flavor - and not get salt overdose.
One of the desserts we got was what the waitress recommended,
Who would've thought to put bacon on a chocolate cake? (I must say this restaurant puts bacon on a lot of things :P ) but it works surprisingly well. The bacon bits give both crunchiness and a bit of saltiness that go well with the rich, sweet chocolate.
The other dessert we got was the White peach and Mulberry Crisp.
The combination of the white peach and mulberry went very well, and it was perfect since it would otherwise be hard to decide which one to get! I was missing my ice cream with this though
My final judgment? I thought all the food was great. Creative and interesting ideas with solid preparation. Reasonable prices, good service. I would definitely, definitely be back, despite the loudness (the only bad point).
For more details, and photos: http://gourmetpigs.blogspot .com/2008/08/animal-instinc t.html
Recommended Dishes
quail fry, bbq ribs
89
8/4/2008
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