Tag Archives: two dudes catering

Animal Style (just the way I like it!)

Since 2008, Animal has been one of my very favorite restaurants in Los Angeles. Chefs Vinny Dotolo and Jon Shook keep it interesting by using not only the best ingredients, but by also serving some fun bits and pieces as well. Did I just order Pig Tails “Buffalo Style”? Oh yes I did!

Pig Tails, "Buffalo Style" at Animal
Pig Tails “Buffalo Style” Celery, Radish, Ranch $10

Bone Marrow at Animal
Marrow Bone, Chimichurri, Caramelized Onions $8

Hamachi Tostada at Animal
Hamachi Tostada, Herbs, Fish Sauce Vinaigrette, Peanut $14

Grilled Octopus at Animal
Grilled Octopus, Fava Bean Salad, Bagna Cauda $14

Soft Shell Crab Sandwich at Animal
Open Face Soft Shell Crab Sandwich, B&B Pickle Slaw, Rooster Aioli $20

Lamb Meatballs at Animal
Lamb Meatballs, Gold Rice, Green Garbanzos, Creme Fraiche $12

Foie Gras, Biscuit Gravy at Animal
Foie Gras, Biscuit, Maple Sausage Gravy $22

Dining Date: 6/19/10
Dinner shared with Lilliam R of
Mondette & Peter.

Previous visits to Animal

Animal Restaurant
website
435 N. Fairfax Ave
Los Angeles, CA 90036
(323) 782-9225

All my Animal food photos on Flickr

Jon, Jo, Vin
with Jon & Vin

Advertisements

6 Comments

Filed under Eating Out

“One Chick, One Pan”

 By Jo Stougaard  Updated 11/3/08

“One Chick, One Pan”… Recipes that I’ve prepared from the cookbook “Two Dudes, One Pan: Maximum FlavorMaximum Flavor from a Minimalist Kitchen” written by Jon Shook and Vinny Dotolo, chef/owners of my favorite restaurant, ANIMAL.

(11/3/08) Creamed Brussels Sprouts with Bacon”. Loved the creamy sauce! Can’t wait to try it on broccoli or asparagus. Page 137 of the cookbook.

Two Dudes Creamed Brussels Sprouts, MyLastBite.com

(9/26/08) I made “Jon’s Sausage, Broccolini and Pasta Frittata” over the weekend. It was the easiest recipe yet, and also the most filling! We had it for breakfast on Saturday and Sunday. I topped with shaved Manchego cheese and served with fresh mango (topped with red pepper flakes). Recipe on page 58. 
2 Dudes 1 Pan Frittata by MyLastBite.com

Recent recipes that I tried (9/20/08) are: “Chicken Provencal” Page 112. 
“Fennel Salad with Cinnamon Vinaigrette” on page 30. 
Chicken Provencal, FoodWhores  Fennel Salad, FoodWhores.com

The chicken skin was SO CRISPY, and the fennel salad was a whole new flavor mix! Totally refreshing.

9/16/08
“Tri-Tips with Salsa Verde” on page 122.
“Spicy Roasted Cauliflower, Capers and Parm” on page 178.

I have never had tastier cauliflower, especially with the crispy bits on top. My husband Peter couldn’t figure out the mystery ingredient in the Salsa Verde. He thought I had made chimchurri (which I make all the time) but he was surprised to find a deeper, richer flavor in the sauce, that he couldn’t quite describe. I told him “It’s the Umami… the fifth taste”. The mystery flavor was anchovies. He still couldn’t taste them after I told him, and then he asked for more…
Tri-Tip Salsa Verde, Spicy Roasted Cauliflower

9/10/08
The first two recipes I tried were “Peaches & Arugula Salad” on page 29, and “Chicken in White Wine and Herbs” on page 114. One pan (skillet) for the chicken, and one bowl for the salad.

Easy prep, easy pan sauce and easy cleanup. I loved the tart flavor that the vinegar added to the wine sauce. And my friend Laur enjoyed the salad so much that she almost licked out the bowl!

Chicken in White Wine & Herbs Chicken in White Wine & Herbs

Info on the book “Two Dudes, One Pan”

Leave a comment

Filed under Recipes

Animal [1]

It’s not all about bacon at ANIMAL Restaurant. Before the first of my many, many visits, I read a review that noted there was “too much” bacon on the menu. Of course that made me want to go ASAP, but in reality the restaurant is more about being adventurous… as chefs and as an eater.

Two of my favorite dishes were actually bacon-free. The Raw Amberjack and the Foie Gras with Strawberry & Grits (pics below). But there were plenty of pork accented plates that made me think I had died and gone to bacon heaven. Especially the Bacon Chocolate Crunch Bar dessert!

That very first dinner at ANIMAL (Aug 29th) was so good, that my husband Peter and I ate there again the next evening. The servers (Jeff on Friday night… Victor & Arlene on Saturday) were convivial and very helpful.

Chef Jon Shook stopped by our table a few times to chat and to recommend dishes. Chef Vinny Dotolo never left the busy kitchen but I blame that on our table… we just could not stop indulging ourselves and had to taste everything we could.

Simply put, the food at ANIMAL is fearless, delicious and full of passion. See you there soon!

Raw Amberjack, Nectarines, Orange, Mint and Serrano Chili, MyLastBite.com
Raw Amberjack, Nectarines, Orange, Mint and Serrano Chili $14

Crispy Squash Blossoms, MyLastBite.com
Crispy Squash Blossoms $14

Softshell Crab, Kimchi, Pork Belly, Chili Soy, MyLastBite.com
Softshell Crab, Kimchi, Pork Belly, Chili Soy $20

Pork Ribs, Balsamic, Heirloom Tomato, Rocket and Bread Salad, MyLastBite.com
Pork Ribs, Balsamic, Heirloom Tomato, Rocket and Bread Salad $15

Bacon Chocolate Crunch Bar with Creme’ Anglaise, MyLastBite.com
Bacon Chocolate Crunch Bar with Creme’ Anglaise $8

Foie Gras, Strawberry, Hasty Pudding, MyLastBite.com
Foie Gras, Strawberry, Hasty Pudding (old school grits) $20

Wine: We love the Joel Gott Zinfandel wine that we first tried at Animal. More info here

Dining Date 8/29/08

– > Animal Visit 2

Animal Restaurant
http://www.animalrestaurant.com
435 N. Fairfax Ave. Los Angeles, CA 90036
(323) 782-9225

Animal on Urbanspoon

2 Comments

Filed under Eating Out