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 email@example.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!!!