One of the five sweets was the house-made bacon chocolate crunch bar

[lsanderson]

DUDES Vinny Dotolo, above left, and Jon Shook at Animal.
In Los Angeles, Trying to Live by Pork Alone
By FRANK BRUNI
Published: March 17, 2009
LOS ANGELES

ON the night I dined at Animal, there were two pork belly dishes among the dozen or so appetizers. I could have pork belly with kimchi in an Asian preparation, or I could have the house-smoked pork belly with lentils.

I decided to defer my pork gratification, because among the seven advertised entrees, three were pork. I could order a pork chop, pork ribs or a pork foot, also known as a trotter. I couldn’t actually have the trotter; the restaurant, as it happened, was out. But that’s beside the point.

And for dessert? Oh, yes, I could have pork then, too. One of the five sweets was the house-made bacon chocolate crunch bar. More