Chef Jeremy Fox is Showing Animal Lovers How His Garden Grows

Channel the garden onto your dinner plate with Chef Jeremy Fox, former executive chef of Napa’s renowned Ubuntu, at Animal Restaurant in L.A. from May 17 to May 23. Haute Living is celebrating Earth Day by catching wind of pure revelations, and what could be more natural than a feast of fresh spring vegetables? Kat Odell, editor of Eater LA, reports that Fox is teaming up with Animal Restaurant’s founders and chefs Jon Shook and Vinny Dotolo for a week of carnivorous detox. Consider it a rehab that won’t get you in the news.

Animal Restaurant, known for serving Los Angeles with meat-laden grub, is complementing dishes, such as foie gras with biscuit and maple sausage gravy, and crispy rabbit legs with meyer lemon aioli and peas, with more down-to-earth cuisine in-line with Fox’s culinary roots, comparable to deep-fried eggs with sriracha remoulade, and soba “Fideos” with sea vegetables. For the week, Animal will not be totally abandoning their meaty fare, but will be featuring an exclusive prix fixe, multi-course sampling menu of fresh vegetarian fare, with vegan accommodations, cooked to perfection reflecting Fox’s organic imagination and seasoned skill.

While you may not have the hankering for cucumber frappés with blackberries, yet, one bite of Fox’s rich flavors, interesting textures and impeccable ingredients and we guarantee that you won’t regret taking a much-needed break from game.

The culinary collaboration among the trio of star chefs aims to satiate all-embracing, sophisticated palates, Monday through Thursday from 6 to 10 p.m., Saturday and Sunday 6 p.m. – 11 p.m. Get a mouthful of the best that nature has to offer by calling 323.782.9225 after 2 p.m. to book your coveted reservation.

Fox, who is omnivorous himself, is a finalist in the hunt for The James Beard Foundation Award for “Best Chef: Pacific,” as reported on our Haute Living San Francisco blog, and has received mentions from such sources as The Chronicle, New York Times and the Michelin Guide, for his sophisticated approach to vegetarian cooking.

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