After having such tremendous success with a meat intensive menu at their first restaurant, Animal, Jon Shook and Vinny Dotolo decided to cast a fishing rod and reel at the Los Angeles dining scene. Employing the same mix of high quality ingredients with their whimsical take on the contemporary dining scene, the duo came up with a menu that features dishes like an oyster loaf with Benton’s bacon, chowchow and crystal mayo, monkfish served in a pho fumet with herbs, lime and bok choy and a deep fried soft shell crab with is larded with cubes of Benton’s bacon. Unlike its sister restaurant, which is on the dark and intimate side, Son of a Gun is set in a brightly lit storefront on 3rd Street’s restaurant row.