Reeling in Sandwiches
Jon Shook and Vinny Dotolo finally serve lunch
Son of a Gun's fried-chicken sandwich is now available while the sun is out.
Hearing that the calling-card dinner dish ($11) was being offered during the newly launched lunch service, we returned to Son of a Gun just days into 2012, searching out resolution-ruining sandwiches from chefs Jon Shook and Vinny Dotolo.
We haven't vowed to cut back on fried foods or anything of the sort, but if you have, consider a return to the fold for a few bites of the restaurant's Oyster Loaf (pictured; $6). Served on a diminutive brioche roll, the single fried oyster is joined by shards of bacon, sheets of iceberg lettuce and spiced mayonnaise. The give of the bread and the crunch of the fillings recall that fried-chicken sandwich, but the saline pop of the bivalve rings out.
If the Oyster Loaf seems to take cues from New York's favorite oyster slider at The Dutch, the Frita Sub ($11) can be traced straight to Shook and Dotolo's Floridian roots. This chorizo-patty sandwich, which arrives at the table impaled by a knife, is scattered with fried potato sticks, a favorite burger garnish in Cuban restaurants.
Numerous dinner-menu items are also available, but it's these new sandwiches that'll lure us back.
Son of a Gun, 8370 W. 3rd St., Mid-City; 323-782-9033 or sonofagunrestaurant.com
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