There are many, many good restaurants in our neighborhood.
Some of these restaurants are particularly good at getting press. In that category, we have to hand it to Animal on Fairfax Avenue. Animal and its chefs, Jon Shook and Vinny Dotolo, are everywhere. Last year they were even profiled in The New Yorker. And how many restaurants get profiled in The New Yorker?
Their latest media coup was to be featured in Wednesday’s New York Times food section, in an article about barbecue titled, “Ribs Without Smoke.” Animal’s recipe for sweet-sour balsamic-glazed St. Louis-cut spare ribs is described in loving detail.
Animal really is a good restaurant, and a popular one (don’t try to just walk in – we have found out that doesn’t work). We have never had the ribs there. But we have now added it to our list of things to do in the neighborhood.
And that’s a long list.
