Once is a while you’ll find yourself inside a restaurant with yours eyes rolled into the back of your head and your jaw in an up and down motion while savoring every bit of the bite that was just placed inside your mouth saying, “this shit is fucking delicious. Bit of a Gordon Ramsay moment sometimes.
Wether you’ve planned for a long time before you finally got your lazy ass off the couch and showed up or you simply stumbled upon it thinking – “Oh this place looks interesting”, you’d be speaking to yourself like god is looking upon your face – “this is one of the best thing I’ve had, ever”. Sometime that is all it took for your perspective on food, to be forever changed.
Chef Jon Shook and Vinny Dotolo swept the Fairfax restaurant scene with their flagship eatery – Animal. It will take four to five visits before you can decide on your opinion of which dish is the best on the menu.
I, tonight, had one of the best meal in about 4 years, and quite of a pallet reviving in my desire for just straight up – damn good food.
Bone Marrow, Chimichuri, Caramelized Onions. Classic technique with bone marrows. Rain some seasoning onto the bone, brush it with infused butter and throw it into a screaming hot oven and watch it all melt. Hmmm… Anthony Bourdain once said the secret to a lot of good Jewish cuisine is properly caramelized onions, but caramelized onions is caramelized on
ion, in short, it can make my boogers taste like god given joy! Okay, maybe not that much, but along with the herby and garlicky chimichuri this dish is so well balanced between richness and freshness that it is like god speaking to us through food!
Foie Gras, Loco Moco, Spam, Hamburger. When you have a plate of food that is total completely simplicity – it is a bit of a speechless experience. I dare you to find another Chef that has the balls to put foie gras and loco moco together, and make it taste nothing like you’ve ever tasted before. The foie gras was cooked perfectly where it is almost like tasting little pillow of buttery heaven. Break the egg yolk and mix it all up and you got a plate of goodness that you’ll remember for quite sometime.
Back in the days people dislike sweetbreads and most were thrown away being labelled as disgusting and inedible. Nowadays a small piece will cost you more than the best cut of filet out there.
The server shared with us that one day “Chef was bored, so he made this out of pure boredom in 5 minutes”, and the goddamn thing is so addicting that it makes you say “what the fuck, and how the fuck?”. Crispy, light, sweet asian style soy sauce reduction pair with the freshness of the green onions. It is just so damn good.
Pig ears with the chili lime sauce was good, but not mind blotting like the rest. Braised and deep fried crispy pig years, tossed together with a sunny side up eggs.
Oh and lets not forgetting the opener of Chicken Liver Toast, simple but memorable.