Son of a Gun
8370 W 3rd St
Los Angeles, CA 90048
Previous visit: July 2011
I can’t believe it had been almost 2 years since my first and only visit to Son of a Gun, before my return this past weekend. From what I remember (or more like what came to me when I read about my previous post of the restaurant), I liked the place plenty, but it wasn’t without flaws, and was still solidly in big bro Animal’s shadows. However, I’ve been hearing and reading nothing but praises for the seafood-centric restaurant since, and when buddy Paul came into town to visit, it seemed like an appropriate time to return (since he was there during the last meal, and had initially wanted to return to Animal).
Comparing this dinner with what I remember about the last one (aided by the previous post of course), and I can say that Son of a Gun has gotten better. Like with Animal, portions are small and prices are (relatively) high, but there’s plenty of positives here, especially with regards to creativity with seafood (i.e. not just raw bar assortments), and more importantly, the dinner as a delicious meal. Also, the bar program is pretty damn good there. I don’t remember it from the last dinner (or whether it even existed back then), but we tried a handful of cocktails and drinks across the menu, and they didn’t disappoint (and they were strong too). Below are photos of what we ordered, with some notes:
Didn’t hear what the varieties were, but they were certainly fresh, however straightforward with the standard accompaniments. A great way to kick off the night of seafood though.
Here was a single jumbo scallop from Gloucester, MA served sashimi-style, right down to the yuzukosho. The pickling of the shiitake mushroom wasn’t strong, but added an interesting, earthy flavor component to the dish. Nicely done.
I believe this has been on the menu since opening day, but I didn’t get to try it last time. Separately, it’s just steelhead roe (basically ikura), whipped maple-flavored cream cheese, and pumpernickel crisps. But get everything together in one bite, and the dish becomes a wonderful play on lox on bagel with cream cheese.
I’ve read plenty about this dish, and it didn’t disappoint. Uni + burrata is an interesting combination, seeing how it’s creamy-on-creamy, but it worked. However, it could’ve used more uni (greedy me) to get a better uni:burrata ratio.
The people’s favorite from day one. Still the people’s champ.
We felt the need to order a vegetable dish to counter all the protein, so we found it in the form of this kale Caesar salad. Straightforward, but well-executed.
The people’s co-favorite. One that I actually wasn’t as crazy about as everyone else in town. However, I found a much better sandwich this time around. Still the same-looking gigantic sandwich, but the chicken this time was juicy and flavorful. And of course, the slaw was great once again. Southern hospitality at its finest.
A lot of people like this dish, and what’s not to love, with it being an spicy, uni-infused version of the classic linguine and clams. But this dish was a little heavy-handed with the cream (I can’t believe I’m writing this), and a bit too oily. Too much of a good thing, really. Tone it down a bit, and the dish would be amazing.
I had more than just a bite this time around, and it’s…good. But I think it was one of the weaker dishes of the night.
This sounded great (especially given my love for soft shell crab), and came highly recommended by our server. Besides being a little too heavy with the batter, I thought this was indeed great. A nice variation of the traditional tempura-fried soft shell crab with ponzu you’d find at Japanese restaurants, with the crispy pork adding some extra fattiness.
Had this last time, a solid deconstruct key lime pie of sorts.
An interesting dessert here, basically an ice cream sandwich with a sweet brioche bun and gianduja (basically Nutella) ice cream. The caramel and maldon salt gave it an salted caramel flavor.
Might seem standard, but the sorbet and ice cream were actually the dessert standouts, pleasant surprises. It was rich (but not overly so) for a sorbet, and I believe there was a toasted flavor to the coconut.
Why don’t more people make creamsicle/dreamsicle-flavored things? They were one of my favorite frozen treats from my childhood, and it was really cool to see it in ice cream form here. This captured the orange + ice milk flavors perfectly.
To sum it up, an inspired and improved Son of a Gun has now stepped out of Animal’s shadow (in my eyes – I’m sure most people saw things differently), and is now standing toe-to-toe with big brother. It’s probably the best seafood restaurant in LA after Providence, but do know that the dishes do add up once you get too excited (and you will). It won’t be two more years until the next visit, that’s for sure.
|American, Seafood||Mid-City West||$$$||A-|