67: Son of a Gun's Uni and Burrata
Leading up to this year's Best of L.A. issue (due out Oct. 4), we'll be counting down, in no particular order, 100 of our favorite dishes.
67: Son of a Gun's Uni and Burrata.
There are quite a few contenders for favorites on Son of a Gun's menu, dishes that made this restaurant a destination in the first place. But right now on the menu is a dish that is more about texture and purity of flavor than the toasty deliciousness and fried chicken and mayo-rich lobster that chef-owners Jon Shook and Vinny Dotolo are known for.
The uni and burrata is as simple as it is brilliant: Pieces of sea urchin are layered over tufts of milky burrata, the orange uni standing out against the stark white backdrop of the cheese. The plate is garnished with a few crunchy light green lettuce leaves, slivers of button mushroom (Is there an ingredient more underrated than the button mushroom?) and the bright citrusy ping of yuzu. But the real magic of the dish is in the way the two creamy textures play against and meld into one another -- one the pure essence of ocean; the other, the unadulterated expression of everything good about dairy. It's a highly sensory experience, and one that stays with you for days.
Check out the rest of our 100 of our favorite dishes. Suggestion? Write us a comment.
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