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Son of a Gun

Map & Directions 8370 W. 3rd St.
Los Angeles, CA 90048
  • Seafood
  • Fri-Sat 6pm-1am
  • All Major Credit Cards
  • Dinner
  • Full bar
  • Reservations Accepted
  • Street Parking, Valet Parking


LA Weekly's Description

At Son of a Gun, Shook's and Dotolo's new seafood restaurant near the Beverly Center, the plates are smaller than ever, Neil Diamond rules the stereo and the chef is still always right. But it is hard to imagine what alterations you might want to make to a dish of smoked steelhead roe, maple-flavored cream and razor-thin shards of toast, which tastes like an extreme deconstruction of lox and cream cheese on a pumpernickel bagel. Or to a single Santa Barbara spot prawn, barely cooked, with a drop or two of melted butter; to seared albacore drizzled with ponzu or a few dimes of raw, sliced geoduck with olive oil and sea salt; to a chunk of the season's first Alaskan halibut garnished with sugarsnap pods, a taste of earliest spring, or grouper in a broth that tastes like lemongrass-spiked Vietnamese pho. Each of the plates is exquisite; each is about the heft of a tiny plate of sashimi. (What is the seafood equivalent of pigs' ear? Maybe the alligator schnitzel.)

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Tips from foursquare

  • Bon Appetit Magazine on 03/22/11

    Jon Shook & Vinny Dotolo were upstart caterers to the stars. Here they share the recipe for one of their most popular dishes: melted Petit Basque cheese & chorizo dip w/ grilled bread. (follow link)

  • Bon Appetit Magazine on 08/16/11

    Expect their smoked-mahi fish to be copied by other restaurants around the country. There's no script to follow. It's just two guys with two restaurants cooking food they want to eat.

  • AskMen on 03/14/11

    A seafood-driven menu & fun nautical decor to match. The menu changes daily, but earlier this month you could find pink grouper, alligator schnitzel & sardine escabeche on the menu.

  • LA Weekly on 07/11/11

    "Brandade, a creamy mash of salt cod with potatoes and a barely poached egg, is a small essay on the virtues of soft food." Read the entire Jonathan Gold review by clicking 'More Info'

  • Los Angeles Times on 06/07/13

    The most popular dish? Definitely the fried chicken sandwich, with coleslaw and what must be the only aioli on the planet spiked with Rooster hot sauce.

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