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Animal

435 N. Fairfax Ave. (Colgate Ave,) Send to Phone
323-782-9225 | Menu
Comfort is a keyword for this pair of youthful chefs cooking at their casual, but ambitious, Fairfax eatery.


Cuisine

Open
Dinner nightly, Brunch Sat.-Sun.
Open late
Features
  • Valet parking
  • Dress code: Casual
  • Reservations suggested

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Animal, Los Angeles, CA


Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


Animal Restaurant Review

: "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 more than a decade, and have cooked in Florida and at other restaurants in L.A., catered, and traveled the world discovering other cuisines. The minimalist d├ęcor 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 available the day before, all seasonal and fresh for an interesting comfort food experience. Start with spicy beef tendon chips along with a charred onion dip; a salad of burrata, broccoli, green garlic and leeks; tandoori-style octopus with tamarind, mango and raita; or a hamachi tostada with peanuts in a fish sauce vinaigrette. The flat iron steak is accompanied by an artichoke hash and a truffle Parmesan fondue. Pork ribs are coated in a highly acidic balsamic sauce, and quail is grilled with pear, apple and pomegranate. Chocolate fans will like the crunch bar studded with bacon and finished with salt-and-pepper ice cream. Other desserts include a hearty sticky toffee pudding, cheesecake, and tres leches. Wine director Helen Johannesen oversees the ever-evolving global selection of wines, served by the glass or bottle.





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