Son of a Gun
May 11, 2018
This seriously hip LA restaurant offers diners fresh, seasonable dishes with seafood a particular specialty. Chefs Jon Shook and Vinny Dotolo are doing some dazzling things in the kitchen. The room itself is low-key but on-trend, small but buzzing, a warm agreeable space, the energy palpable. While food is the main draw here you really shouldn’t overlook the cocktails, as these are simple but perfectly executed creations. Drinks like the Hot//Shore, a zingy mix of grapefruit, lime, and prosecco, or the Suite Tarte, a mix of vodka, aperol, and cranberry with a pleasant edge of bitterness. The El Draque Manzanilla, a blend of vodka, chamomile, lillet, and mint sounds appealing, the Crafty and Elusive Elk – tequila, mezcal, and maraschino just sounds dangerous. The wine list is also a well-put together thing and worth exploring. The lobster roll is an essential order here, the uni pasta not far behind; we hear all kind of good things about their fried chicken sandwich too and they have an excellent range of raw bar options, wickedly fresh oysters and sashimi and more of the delicious uni. Save some belly space for their Italian ‘hamburger’, essentially an ice cream sandwich, salted caramel gelato in a brioche bun.