Update 2:
We had some friends who had never been to Animal before, so it felt like a great time to introduce them to Chef Shook & Dotolo’s flagship. 
Broccolini (Ramen Vinaigrette, Soft Egg, Onikasu):
This was an interesting-sounding new menu item we hadn’t tried before. The Broccolini was tender, nicely cooked, however the addition of the “Ramen Vinaigrette” didn’t really evoke any taste of real Ramen here. The Soft Boiled Egg and Onikasu (a crimson spice mixture) did help give off a bit of the impression of “Ramen” though. Overall it was fine.
Veal Brains (Vadouvan, Apricot Puree, Carrot):
Note to self: You have too many Offal-loving friends. 
I’m such a wimp when attempting to eat Brains. I would have to say for the small bite I tried, it was well-breaded, creamy, and the flavor combination worked well. Our Offal-loving friends enjoyed it immensely.
Marrow Bone (Chimichurri, Caramelized Onions):
One of our favorite dishes from Animal is still on the menu: Decadent, indulgent, but so satisfying, this is like one of the best “Butters” you’ve ever topped a piece of Bread with. The Bone Marrow and Chimichurri combination is liquid joy on this crunchy, warm piece of Toast. 
Probably one of my favorite Bone Marrow dishes in the city.
Veal Tongue (Pickle, Apple, Salmon Roe, Black Mustard):
Unfortunately, we had this meal before @PorkyBelly’s warning, but it was as PorkyBelly had said: The Veal Tongue tastes dryish, firm, and more like a moist “Jerky” than what you might imagine an Animal’s preparation of Veal Tongue might be (tender). The only miss of this evening.
Peads and Barnetts Pork Toro (Plum Char Siu, Cabbage, Kanzuri, Green Garlic):
This was a nice surprise: A lean and fatty cut of Peads and Barnetts Pork roasted and cooked up to taste like a more gentrified version of Hong Kong BBQ “Char Siu” Pork. A bit sweet, savory, lightly spicy.
Duck Confit (Heirloom Beans, Collard Greens, Porchetta Spice, Bronze Fennel):
This was pretty incredible: Succulent Duck Confit, slow cooked, tender and then with the Duck Skin crisped up and encrusted with Fennel and a house blend of “Porchetta Spices,” with a pleasing Cumin note coming through the most. Delicious!
On another visit, this time for Brunch again…
Ginga Ninja (Rose Aperitif, Ginger Beer, Cucumber, Mint):
This was pretty refreshing and cooling; perfect for the warm weather. 
Tamago Scramble (Bone Marrow Sushi Rice, Japanese Pickles Arare):
Just as delicious as the first time we had it a few months back. The Bone Marrow Sushi Rice is plump and nicely cooked, with just the right amount of fatty deliciousness from the Bone Marrow without overwhelming. The Scrambled Eggs and Japanese Pickles and the Arare seasoning blend worked wonderfully together to deliver a satisfying bite.
Melted P’tit Basque (Chorizo, Grilled Bread):
This is a bit of a nostalgic reminder of what made Animal so good and popular in its early years: Over-the-top, but elevated comfort food. Here we have this piping hot dish of Melted P’tit Basque Cheese, encasing some pretty fantastic Chorizo, which is all spreadable onto the pieces of crunchy, crusty Toasted Country Loaf Bread. So good!
Avocado Toast (Furikake, Red Chili, Radish, Lemon):
It seems almost ridiculous and too “L.A.” to be ordering Avocado Toast, but I realized I had never tried Chef Shook & Dotolo’s version of Avocado Toast, so we were curious. It’s hard to screw up, but thankfully Animal’s staff delivers a spicy, creamy, crunchy bite of happiness here. The Furikake seasoning is a brilliant move that elevates the dish beyond the typical Avo Toast offering.
Gem Lettuce (Beet, Feta, Pita, Sumac, Meyer Lemon Vinaigrette):
Another excellent Salad offering at Animal(!). In a place known for its extravagant, sometimes too much decadent meat dishes, this is another standout Salad that is worth ordering. The brightness of the Little Gems is without question, but all of the ingredients come together and shine here: The bit of Little Gem with the sweetness of fresh, farmers market Beets, the pungent bit of Feta Cheese, just the right amount of acidity and tart coming through in the Meyer Lemon Vinaigrette, and then the crunchy, addictive craziness of their Toasted Pita “Croutons” makes everything just work perfectly. 
Country Style Pork Ribs (Balsamic BBQ):
It had been years since we last ordered Animal’s BBQ Pork Ribs. We remembered really liking them early on. Trying them again this time… it’s tasty, but lacks the deep smokiness from a low-and-slow OG rendition. They are tender, meaty, and are perfectly fine to scratch that itch, but the Balsamic BBQ Sauce might be a bit too piquant at times, turning into the dominant taste in some bites.
Foie Gras (Biscuit, Maple Sausage Gravy):
But we finish things off with one of Animal’s best dishes, on the menu since its Grand Opening years ago. The Foie Gras Biscuit is just STUPID GOOD!
Perfectly cooked Foie Gras, so creamy and buttery, taking on the subtle quivering silkiness of some of the finest Silken Tofu, but with all of the taste of pure crave-worthy, luscious and fatty, deeply satisfying joy that only this magical combination can bring you. The Housemade Biscuit adds more happiness, but it’s the Maple Sausage Gravy… that hit of aromatic sweetness, and savory porky notes and luxurious creaminess that just brings it all together. Outstanding.
Animal continues to deliver some satisfying dishes, both surprisingly light (like their Salads) and the Bone Marrow Rice Bowl, and more decadent dishes like the Melted P’tit Basque and Foie Gras Biscuit with Maple Sausage Gravy. That Duck Confit is a standout as well, and these days it feels like Animal is just a little bit more manageable to snag a reservation for a nice dinner filled with a delicate and decadent touch.
Animal
435 N. Fairfax Ave.
Los Angeles, CA 90036
Tel: (323) 782-9225
