On their Food Network show, 2 Dudes Catering, Jon Shook and Vinny Dotolo were known for their bold fare and long locks. The loud, masculine, protein-centric cooking is in full effect at their restaurant on Fairfax. The menu changes daily and the wine list weekly. Our meals included fried quail with grits, mahimahi with favas, and amberjack poke with harissa. The chefs' style can be summed up in one dessert: a bacon-filled chocolate crunch bar.
Best Restaurant for an Adventurous Carnivore, August 2012
It may seem obvious to award the bizarre-meats prize to Animal
. But four years after Jon Shook and Vinny Dotolo opened their flagship on Fairfax, L.A. has become home to places like PIGG, where you can get spleen sandwiches and “brainaise” sauce, and Waterloo & City, which whips up terrines with wild boar and tongue. That Shook and Dotolo still serve the most unusual array of proteins is impressive. While it's bold to say you consumed veal brains, relishing them is even better, especially when spiced with vadouvan
and set atop apricot puree. Sweetbreads are chicken fried and tender. Pig's ear, head, and tail are prepared in such a way that you stop caring about the nose-to-tail craze and simply enjoy the meal. These chefs aren't pandering to shock; they're striving to awe. » 435 N. Fairfax Ave., Beverly Grove.