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Tonight is #animalpizzeria!  

Yesterday, amidst the insane amount of prep that happens for Sunday Brunch, chefs Jon Shook and Vinny Dotolo of Animal and Son of a Gun restaurants in LA began prep at Michael’s Genuine with Michael and chef de cuisine Bradley Herron!  Among the elements worked on for the menu: boiling the sweetbreads, making the truffle fondue and cucumber-serrano mignonette, cutting amber jack for crudo, simmering balsamic barbecue sauce for the pork ribs, and cleaning the ribeye. 

Due to a last minute conflict, 2 of our guests are looking to sell their tickets.  Please email jackie@michaelsgenuine.com to claim them if you are interested! [UPDATE} TICKETS CLAIMED :)

We’re open at 12 noon today for lunch.  The chefs continue prepping at Harry’s at 2:00 p.m. when we will close for regular business.

Hope to see you later, and HAPPY FATHER’S DAY TO ALL THE DADDYS OUT THERE!!!