Frank Anderson has cooked alongside Vinny Dotolo and Jon Shook since the early days, long before the duo opened Los Angeles's Animal, later followed by Son of a Gun, where Anderson is now chef de cuisine.

"The three of us are still as close as ever," says Anderson, "but thankfully we don't live together anymore." Anderson grew up on a farm in Maine, and when thinking about what dishes to add to Son of a Gun's menu, he often returns to food he ate as a kid, such as the recipe he shared with us for creamy tomato soup.