435 N Fairfax Ave
Los Angeles. CA
Chefs/Owners: Jon Shook. Vinny Dotolo
Chef de Cuisine: Jonathan Whitener
Pastry Chef: Morgan Bordenave
Beverage Director: Helen Johannesen
GM: Sylvia Tran
Who on earth would cook up a menu filled with dishes like pig tails "Buffalo style," served with celery, and ranch dressing; veal brains with vadouvan, apricot purée and carrots; poutine with oxtail gravy and cheddar cheese; and fried rabbit legs with Charleston gold rice, lemon pepper and sour cream gravy? That mishmash of styles, which comes with a cholesterol count that is high enough to warrant 20 grams of Lipitor, is the product of none other than Jon Shook and Vinny Dotolo, whose Fairfax Avenue restaurant pioneered hipster-style dining in Los Angeles.