Address: 435 N Fairfax Ave, Los Angeles, CA 90036

Business Hours:

Mon-Thur, 6:00 pm – 10:00 pm

Fri, 6:00 pm – 11:00 pm

Sat, 10:30 am–2:30 pm, 6:00 pm – 11:00 pm

Sun, 10:30 am–2:30 pm, 6:00 pm – 10:00 pm

Seeking breakthroughs and innovations is one of the characteristics that new and successful people are always talked about. If it is said that the Los Angeles chef team has the most spirit of this kind, then it is Jon & Vinny's, their The bio is basically a history of the expansion of the most successful restaurant group in Los Angeles. The three guys "Petit Trois" (Jon Shook, Vinny Dotolo, Chef Ludo), who have been growing their restaurants recently, seem to be determined to contract the three meals a day for the people of Los Angeles~~ This team used to represent Los Angeles. The overall culinary level was shortlisted for the James Beard Awards, the highest honor in the American culinary industry (Did you feel the adoration of the little raccoon for these three guys from the beginning, yes, the proper brain powder)

If you go back and look at the "star journey" of these two "golden partners" now, you really have to learn the famous saying of Venus "perfect"~, which is a portrayal of life's unraveling~ and the latest The news is that they have started to provide weekend brunch~ Looking at Animal, the pure meat restaurant Animal, which has amazed the United States since its earliest opening, and then Son Of Gun, which is famous for its special small seafood, and then created it with Chef Ludo. A French-style experimental kitchen, Trois Mec (click here for the inspection report), (as a restaurant that needs to grab tickets to enter, it is really opening a new form of dining in Los Angeles); then the French farmhouse bistro Petit Trois. The birth of Empty has made the whole "Los Angeles" crazy; and in 2015, it has continued to launch the most refreshing and delicious pizza Jon & Vinny's, and the just announced the opening of Trois Familia is actually a flagship Mexican fusion French The brunch spot, and the recently opened Middle Eastern concept Kismet

I have said so much, in fact, to introduce this restaurant-Animal that let all Los Angeles people know their strength for the first time

Animal's location is on the bustling Fairfax Avenue, but it's easy to miss because there are no obvious signs. This black rolling shutter will slowly start until 6 o'clock. Because the restaurant has limited space, there are only 45 seats, and the space between the tables can even be described as slightly crowded~ not counting Bright lights, flickering candlelight and dark brown tables, chairs and benches make people feel a little cozy retro, but also a little Hipster mood~ If you fail to book a seat, a few seats in front of the bar may be available solve your needs.

Some menus are changed every day to attract guests, but the reserved programs naturally rely on "meat" to support the scene; Animal is sometimes translated as "Beast Restaurant", which sounds similar to Bestia, which came later~ They are the main meat feasts, but Animal rose earlier, founded as early as 2008, and quickly became popular~

~Similar to the principle of "from the nose to tail" that the Italians follow, the menu here really "kills" animals, and never politely makes any edible parts of animals into dishes~~ Although there are now many restaurants in Los Angeles where you can eat fried pig ears, pig tails and even pig head meat, but when I meet Animal, I am afraid I have to call it "Grandfather". In 2008, the little raccoon even It's a little bit unimaginable. For the group of Americans who have never eaten pork offal and water, it may not only be a visual shock! I remember that in a book, I saw that Americans called these ingredients "Discomfort Food", which is a list of uncomfortable foods. I don't know what kind of belief those diners dare to put these "water" into their mouths. . .

Little raccoon suspects that some diners tried it out of curiosity and fell in love with it. It is said that it was famous for its bold materials and perfect use of spices from various countries. Top 5 restaurant recommendation list in Los Angeles by "Jonathan Gold"! ! !

Mainly promote small dishes, the portion is not large, but there are many styles, so it is very suitable for a few friends to go to dinner, so that you can share more delicious food~

Alsace $18

2012 Domaine Marcel Deiss Blanc, Vin d'alsace Château Tess dry white wine 2012 vintage

If I remember correctly, I drank a dry white from the Alsace region of France that day. The wine is golden in color, simple and bright, light in taste, with a fruity aroma and no sourness at all. ~

Chicken Liver $4

In those days when foie gras was banned in Los Angeles, the only alternative was chicken liver mousse, and for just $4 a large slice of chicken liver mousse will definitely get you back the price. A piece of toast with crispy outside and soft inside, covered with a thin layer of pink chicken liver mousse, brushed on the center is a wonderful seasoning---onion jam mixed with finely chopped crispy, like Standing like a cockscomb. The chicken liver mousse is sweet and mellow, not fishy or offensive; the fragrance of chives and the sweet and spicy onion jam rarely remove the smell of internal organs, and the chicken liver paste that melts in the mouth slowly opens the taste buds .

Uni $18

Japanese uni, heirloom cucumbers, za'atar, fried cheese, egg

With the support of Son Of Gun, a restaurant specializing in seafood, I believe that the seafood here will naturally be strong. The waiter told me that there were horse dung sea urchins from Hokkaido, Japan, so you might as well try the sea urchin dishes here~~ I have to say that the sea urchin dishes here are a mix and match style formed by interpreting Japanese style with "new American style". The stacked plates are matched with bright colors, giving people a visual impact.

The plate is topped with a layer of plump sea urchin, sprinkled with cooked egg whites, and garnished with crystal clear salmon roe. Think about it with your head, these are all proper proteins. The finishing touch is the use of ingredients. What do you think the green serrano leaves are? za'atar, you can guess from the name that it should be related to the Middle East. This spice mix from Lebanon is a wonderful seasoning of thyme, oregano, sesame, and salt. There is also a green taste from pickled cucumbers. , can relieve greasy taste. Sea urchins are naturally soft, fragrant and smooth, and correspondingly need some crispy things to assist, so here is a genius to use fried cheese instead of common croutons to create a crispy taste, and its natural milky fragrance Matches with the natural milky fragrance of sea urchin~~

Pig Ear $16

Red Chili, lie, farm egg

Although we Asians have long been accustomed to pig ears, it does not mean that the United States can easily accept this strange ingredient. Not to mention back in 2008? ! Back then, I was probably following the Hipster route, which is a niche route, so I chose ingredients that are peculiar to the mainstream.

The pig ears here are designed to be humorous. The crispy fried pig ears are paired with the refreshing and sour juice of lime to relieve tiredness~~ And the chili juice can not only add flavor, but also "I want you to look good" in the color~ Then cover it with a fried egg that is just right, the egg yolk that seems to still flow is very exciting~ Poke the egg yolk and give the fried pig ears more Layer of "glazed" quality~~ Pig ears are very crispy, with a smoky taste in the oily fragrance~ Although for us Chinese, the taste seems to be familiar and easy to accept, but you said that it can be delicious like flying sky, That is really "no"~~ But for Americans, I am afraid it is really a breakthrough attempt~

Sweetbreads $16

Honey walnut sweetbread, JW's black sriracha, chili threads, scallion

The little raccoon, who always believed that Sweetbread was also an ingredient to test the chef's cooking ability, was naturally the obligatory choice for a dish. As the top ingredient in Western cuisine--Sweetbread, it is a thymus gland of a calf that only exists in 3-6 months old. The reason why it is rare is that the gland will turn red when the cow grows up. spoiled and inedible. In addition to the characteristics that are not easy to preserve, if there is not a strong chef, no one will dare to start with this ingredient, because if the calf thymus is cooked a little improperly, or the thymus is not fresh enough, it will emit an unpleasant smell. Unacceptable fishy smell. Gordon Ramsay's Los Angeles restaurant, Italian restaurant Osteria mozza with one Michelin star (report here), Chi Spacca, another meat eater's destination (report here) and Chef's Curtis Stone (report here) here) dare to use such ingredients~

Jon & Vinny is really smart and knows that the best way to cook a calf thymus is to fry it~ A thymus that is coated in flour and quickly deep-fried in a pan at a high temperature will be instantly sealed with the outer layer of fat , the taste can still maintain the most delicate state, and the surface layer is crispy and fragrant~ When you bite down, there is a taste similar to the fried tofu version, but it has a fat meat aroma, and the sweet honey on the surface is even more Finger-sucking aftertaste~ Of course, the wonderful ingredients are also the reason for people to remember this dish~ For example, the black sauce on the bottom that looks like cuttlefish sauce is actually a deformation of the most famous sriracha in California version, with chili peppers to provide a hot and sour taste.

Biscuit $32

Foie Gras Biscuit, maple sausage gravy

The night when the little raccoon visited animal was the first day when the supply of foie gras in Los Angeles was resumed. I wanted to taste the style of Foie Gras Loco Moco, but it was not completed because the ingredients of the day did not arrive~ I had to choose another one. Sweet-flavored foie gras to relieve the bitterness of lovesickness. The top ingredient of foie gras is suitable for almost anything, but when it comes to sweets, it can't help but break a cold sweat~~ Animal, which never disappoints, brought this course, Biscuit, biscuits ~~This chef's funny name can be seen from the name~ The chef is so unique that he paired foie gras with biscuits.

A large piece of foie gras that has been grilled, the outer part of the foie gras has become slightly firmer due to the grilling, so the taste is more charred and crisp, while the inner part is melt-in-your-mouth; and the bottom of the foie gras is a real biscuit , the thick layer of sauce covered on top comes from the sweet and tempting maple syrup mixed with sausage gravy in the honey sauce~

The fat and tender foie gras has long been removed from the fishy smell, and the only thing that fills the mouth is the fat fragrance that is about to come out, which will definitely ignite the taste buds in an instant, and it will leave a fragrance on the cheeks after eating; if you feel fat, It can also be eaten with the bottom biscuits, because the starch in the biscuits can weaken the greasy feeling of fat and fat~~ The biscuits that are full of the aroma of sauce and fat are even softer and richer~~ It can definitely be called an artificial one. The pouring fancy dessert

Brains $13

Veal Brains, vadouvan, apricot puree, carrot

I can only say that it is very rare to see such ingredients appear in American restaurants. Even in Chinese restaurants, I am afraid that it is rare to see ingredients such as "pig brain" now. What's more, here is a "calf brain flower". The deep-fried calf and beef brain with flour is naturally crispy on the outside and soft on the inside, and it doesn’t need to be surfaced, and after being coated in flour, people who are afraid of seeing the shape of the brain will not let their fears be forgotten~ A carrot that looks very crisp But it's very soft and delicious, like it

Although frying is simple, the sauce is the finishing touch~~It is composed of two yellow sauces with different shades of transparency~~~Vadouvan is a traditional Indian curry mixed with French influences, which has a rich taste The spicy and spicy rich curry can naturally dissolve any visceral smell, and one is a sweet and delicious apricot peach puree; the two sauces provide a perfect combination of sweet and sour.

Tongue $17

Veal tongue, gherkin pickle, salmon roe, black mustard

Beef tongue is also one of the ingredients that Americans dare not set foot on easily. Maybe the expectations are too high, so I think the beef tongue here tastes good, but it is not the strongest (after all, in the heart of the little raccoon, it is still from Sendai, Japan. The most tempting beef tongue~ Thanks again, Gyutan Tsukasa USA has settled in LA)

The delicate platter makes people feel very artistic, and the ox tongue is so crunchy that it makes people feel very, very crisp~, but it may not be charcoal grilled, but smoked; it lacks a familiar flavor, Most of it is a "game", pickled sour and fragrant dishes, and the salmon roe that is responsible for popping the pulp makes people feel like they are very good, but I can't tell if it really goes well with the black mustard seed sauce. It is reminiscent of the Nanban sauce in Japanese beef tongue, and they all take the appetizing route.

Quail $19

Grilled quail, plum char-siu, yogurt, pomegranate, apple

The overall feeling brought by the roasted quail is very "small and fresh", the meat is soft and tender, and the bones are already crisp~ The mint champagne, sour cream and plum sauce all make people feel very refreshing and pleasant ~~

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