Restaurant Review: Animal

While on vacation in LA, Jeremy and I were able to score a reservation at long-time hotspot, Animal. The restaurant had a cool vibe and we got lucky with a very personable and fun waiter. You could tell he is passionate about the restaurant and the food they serve. He helped us curate a fantastic meal that we thoroughly enjoyed. I definitely recommend hitting this place up if you are ever in town.

We started with one of Jeremy's favorites - chicken liver. The whipped chicken liver mousse was incredibly smooth and airy and generously topped on a crunchy, thick piece of baguette. The rich spread was accompanied by a line of caramelized onion and chimichuri down the middle. This is a must-order to start - a close second to Charlie Bird's chicken liver, very close.

Chicken liver toast

Next was the heirloom tomato salad with blackberries, raspberries, and blueberries mixed in a creamy lemon preserve (almost yogurty) sauce. It was topped with black sesame seeds and shiso. Shiso is the shredded green garnish in the picture, but I found it to have a sort of bitter after taste. We were surprised to find how much we loved the unusual combination of tomato and berries, but I think the sweetness of the perfectly ripe tomato is what created the balance. I love real lemon flavor, so I was a huge fan of the sauce. I probably could have done without the shiso though.

Heirloom tomato salad

Next came the yellowtail collar. Jeremy likes to go for anything from the collar area because it's always so tender and flavorful- and this was definitely no exception. The outer layer was slightly crispy with the perfect amount of jerk seasoning and just the right kick. The fish inside flaked off with ease and was honestly some of the best fish I've ever had. I also thought the citrus and palm sugar sauce was out of this world, so I crushed this plate mostly for an excuse to eat as much of this sauce as possible. There were a few pieces of orange and jicama which were nice for freshness- and to scoop up more sauce with.

Yellowtail collar

Next out were the pig ears. While this dish sounds like it's on the more adventurous side, we have had pig ears before and really liked the super crunchy bacon flavor. This was a solid version, with the addition of a fried egg and red chili sauce poured over the top. We were instructed to crack the yolk and stir it all together. The sauce was definitely spicy, but not overpowering. I liked the overall flavor combination of the ingredients.

Pig ears, before

Pig ears, after

Next was their special for the evening (which apparently is available often) - a 6oz burger made with short rib and bone marrow served on marble rye toast. 

It. Was. Devine. 

One of the best burgers I've ever had. Not sure if it was THE best, but it was pretty memorable. It had chilis and sautéed onions and the patty was topped with jack cheese. There was this rich, decadent sauce on top, but not sure what actually made up this goodness. They only serve it rare and that's because it is perfect that way. Juicy, drippy, and decadent. If it's ever available, this is a must-order.

Short rib and bone marrow burger

Last to come out was unfortunately the least. It was the pork toro (comes from the jowl). We asked about it before ordering and the waiter did caveat that it's a fattier piece of meat, but that intrigued Jeremy, so we went for it. It was in fact fatty, but also super chewy and honestly hard to eat. We took one bite and decided it wasn't worth it. We ate a few layers of the surprisingly delicious cooked cabbage (because who ever finds cabbage delicious?) with crispy edges. We left the rest, and when the waiter came by to ask about why most of the plate was left, I told him honestly that we really just didn't like it. To my pleasant surprise, he ended up taking it off the bill which was super nice and really appreciated.

Pork toro

Overall, this spot had excellent menu options with a little adventure and sometimes unusual offerings. We had a really excellent experience and would recommend it to anyone that is willing to eat outside the box.