Skip to main content

Son of a Gun

(Clockwise from top left: Shrimp Toast, Lobster roll, Fried Oyster sandwich)


(Left to Right: Chicken Sandwich, Fish and Chips)




Son of a Gun!
I love Animal (Vinny and Jon's first outpost in LA) and when I heard Son of a Gun, their Seafood-centric new joint opened, I knew I had to pay a visit.


Since they're open for lunch now and miraculously, the lines are still not long yet, we decided to go before more people would hear about it. The three of us walked in a little earlier than LA lunch time, around 12pm sharp. We were able to get the communal table but you can make reservations ahead of time for the tables if you need your own space. 


The decor was fabulous and the vibe was chill. My kind of place. The food is seafood centric but definitely the kind that goes better with beer since a lot of the food is fried.


We ordered the shrimp toast, the lobster roll, the fried oyster sandwich, the chicken sandwich, and the fish and chips. They were all so fried and fatty and good. The shrimp toast is off the hook. I'm definitely going back for that. The fried oyster sandwich was also amazing. The lobster roll was mayonaisey but still good.


The chicken sandwich was actually a good portion, unlike the other three "appetizers" but we still split it three ways so I didn't get a good feel for what the sandwich was like since I only got a little of the chicken. However, the breading was crispy and the chicken meat was super high quality, awesome chicken. The fish and chips, though awesome, veered on the greasy side. If that was the only thing I was eating, it would have been fine but with all the other fried bread-like items, it was a little too much.


Next time, I want to go for dinner but lunch is definitely a chill time.


Son of a Gun Restaurant

(323) 782-9033

8370 W. 3rd Street Map.656a974
Los AngelesCA 90048


Son of a Gun Restaurant on Urbanspoon
Post a Comment

Popular posts from this blog

Quinoa Soup

It took me nearly ten years to see Bolivia again. In my mind, I built up Bolivia to be this magical place where not only my childhood took place, but a place untouched by the evilness of industrialization, mass production, and globalization.

(Lomas de Arena: Sand Dunes, Santa Cruz, Bolivia)
Of course, a lot of things have changed.

(La Paz, Bolivia)
When I lived in Bolivia, I barely left my city, Santa Cruz. The cuisine of the altiplano (or the high altitude regions) is pretty different from the cuisine of the lowlands. La Paz, the capital, is dry, cold in the shade, hot in the sun, and you're basically living amongst the clouds. People here eat a lot more quinoa than they do in Santa Cruz. Most of the quinoa comes from the altiplano because quinoa is hardy and it can grow in high altitudes. The andes are the perfect place for quinoa to grow. During our trip to La Paz and the Salar de Uyuni, we had a lot of quinoa soup and cooked quinoa instead of rice. European backpackers rejoic…

Cuñape

"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Hangari Bajirak Kalgooksoo (or kalguksu)

My Korean friend and I came here a bit early to avoid the lunch rush and I'm so glad we did. By the time we were finished, there was a grip of Koreans waiting to eat. This is one of the best kept secrets of Koreatown right now and most people still haven't quite jumped on the Kalgooksoo bandwagon yet but they will once they have a taste of this doughy hand pulled noodles set in a delicious seafood heavy broth. 

Bajirak means clams and so I ordered the restaurant namesake's noodle dish (written out as "Manila Clam Kalguksu - $9.95 as of this writing) while my friend ordered the Spicy Seafood Kalguksu ($9.95 as of this writing). We also ordered a side of steamed dumplings (was a bit extraneous at $7.95 as of this writing).

My Manila Clam Kalguksu came out piping hot. The steam that rose from it engulfed my senses and I could smell all the wonderful sea creatures that died for me to enjoy their umami flavors. One stir into my noodles and I could see how the noodles were …