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'Carniwhore' Alert: NY Times Gets 'pork-selective' in LA, Butchers Palate

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The New York Times' Frank Bruni came to Los Angeles, and all he got was pork. Well, that's not entirely true, but he did get a menu's worth of pig-meat when he dined at Animal in West Hollywood, and deemed the restaurant so-so, unless you have a pork fetish:

[It] isn’t a great restaurant, or at least it wasn’t when I tried it. But it’s the epitome of a promiscuously meaty approach to cooking that might well be called the carniwhore school.

Bruni recounts the plethora of pork belly on the app menu ("pork belly with kimchi in an Asian preparation" or "house-smoked pork belly with lentils") then noted the pig-plenty on the entrees list ("a pork chop, pork ribs or a pork foot, also known as a trotter"), and even found a little piggy available for dessert (" the house-made bacon chocolate crunch bar"). Other pork names being dropped: "chorizo (with melted Spanish cheese), slab bacon (as an accessory for fried quail), veal sweetbreads, marrow bones or chicken livers," and "foie gras" that "comes on a biscuit that’s doused in maple syrup and gravy, and the gravy includes pork sausage."

Uhh, okay, Bruni. So what's your beef with all this pork?