I dined at Animal when it first opened in 2008. I loved the meal and immediately thought, I can't wait to come back again and see what else theses guys can do. Five years later, I made my return.
uring my hiatus, chefs and owners, John Shook and Vinny Dototola did not stand by idly waiting for me. They opened the seafood version of Animal, Son of a Gun in 2011, and just recently partnered with French chef Ludo Lefebvre to launch a whole new spot, complete with pre-purchased dinner tickets called Trois Mec. I have a lot of catching up to do.
The simple, cement, box interior stands as it did on my first visit. I also instantly recalled how loud that box can get when there's nothing on the floors or walls to buffer the sound. With a big group, eager to try it all - from head to toe, or tail, we jumped right in and sampled a good portion of the menu. Here's the parade of plates.
Suffice it to say, that the Animal guys are still going strong after 5 years. They're pushing the envelope and pairing bold flavors with all body parts and organs. I thoroughly enjoyed the meal and look forward to another before they open yet another restaurant.