Jon Shook at Trois Familia

Bio

Los Angeles chef Jon Shook is the co-owner of Animal, Son of a Gun, Trois Mec, Petit Trois, Jon & Vinny’s and Trois Familia. He has been credited with innovating and changing the dining scene in Los Angeles through their critically acclaimed restaurants.

Accolades

  • Nominee for Best Chef: West
    James Beard Foundation
  • Nominee for Best New Restaurant (Animal)
    James Beard Foundation
  • Nominee for Best Chef: Pacific
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in Los Angeles

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Craig Thornton reviews Poutine at Animal
$$$ | Modern, | American
Mid-City West
2 Reviews
"The menu changes frequently here, but the poutine made with oxtail gravy and Cheddar is a mainstay. It's a punch in the face in the best way possible. Jon and Vinny's menus are always packed with flavor. They also pack in a great music selection."
Chef Akasha Richmond reviews Hamachi tostada at Animal
$$$ | Modern, | American
Mid-City West
1 Review
"I love the combination of crispy tortilla, raw fish and spicy slaw with fish sauce and peanuts. It's very China meets Mexico. Animal's menu changes frequently, so call ahead to make sure this dish is on the menu."
Chef Michael Voltaggio reviews Tres leches cake at Animal
$$$ | Modern, | American
Mid-City West
1 Review
"A simple, yet sophisticated, interpretation of this classic Mexican cake. It just tastes good."
Chef Andrew Kirschner reviews Linguine & clams at Son of a Gun Restaurant
$$$ | Seafood, | French/Belgian, | Modern, | American
Mid-City West
2 Reviews
"Just a great preparation of a classic. The addition of uni to the dish makes it uniquely their own and adds an oceanic quality that just hits the spot."
Chef Dave Danhi reviews Barbeque pork belly sandwiches at Animal
$$$ | Modern, | American
Mid-City West
2 Reviews
"The (second) best pork sandwich in LA! Don’t even think of trying to share these as one is barely enough to whet your appetite for the pork that awaits inside the Hawaiian rolls."

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