Son of a Gun
You might recognize the manly men in the kitchen of Son of a Gun as the same chef-buddy duo behind the popular meat-obsessed Animal on Fairfax. With their second restaurant, Jon Shook and Vinny Dotolo set their sights on the seas with a maritime menu of fresh seafood that changes every day.
Expect a rotating roster of dishes that take old standards and lend them a hint of the exotic, like a crispy fried-shrimp toast sandwich with herbs and spicy sriracha mayo. Alligator schnitzel with shaved hearts of palm and orange with a vanilla-lime butter sauce hearkens to Shook and Dotolo’s Florida roots, but the fried chicken sandwich heaped with spicy pickle slaw and “rooster aioli” is a signature. For dessert, there’s a version of Key lime pie with frozen lime yogurt, graham crumble and toasted meringue.
The wine list is surprisingly sparkling focused, but the cocktail list Lindsay Nader helped create sports an impressive 20 creations—what else would you expect from the Food & Wine Cocktails 2011 deputy editor? Make reservations early, or try your luck getting a spot at the first-come, first-served communal table. 8370 W. 3rd St., LA; sonofagunrestaurant.com