This week, in place of a review, we're running an essay about the Southern food trend in L.A. and beyond.
A few weeks ago, the Southern Foodways Alliance held its annual fall Symposium, and the chefs asked to cook the dinner that kicked off the event were L.A.'s own Jon Shook and Vinny Dotolo. What's Southern about the chefs behind Animal and Son of a Gun? More than you might imagine.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
In looking at the food of Animal and Son of a Gun, as well as some of Los Angeles' other purveyors of Southern food, I try to dissect what it is about Southern food that's so appealing, why Southern food and the South in general are so misunderstood, and the real takeaway of the Southern food trend.
Want more Squid Ink? Follow us on Twitter or like us on Facebook.