The TT 46

Ludo Lefebvre, Jon Shook and Vinny Dotolo

Trois Mec, Petit Trois and Trois Familia, Los Angeles, CA
Photo: Anais and Dax

Why they killed it in 2015: The third time is clearly the charm for French-trained, former pop-up master Lefebvre and offal lovers Shook and Dotolo of Animal fame. Following the critically acclaimed ticketed, globally inspired Trois Mec and classic French Petit Trois, the trio seamlessly weaved French technique with Mexican ingredients and the all-important meal, brunch, into the newest hottest ticket in town, Trois Familia. The outcome: Taco Bell-esque double-decker tacos piled with carrots, crème fraîche and brown-buttered potatoes, which translates to whimsical, fun and delicious food that doesn't take itself too seriously.

How would you describe your food? Lefebvre: "Based on French technique using California's abundance of fresh ingredients but always with a fun, playful twist." Shook and Dotolo: "Eclectic."

What's your signature dish? Lefebvre: "There are different ones for each restaurant, but I would say the omelet at Petit Trois."

What dish would you cook for the rest of your life? Lefebvre: "Poularde [fattened hen], because I just love it. The taste, the texture—it's simply better than chicken. I learned to work with poularde working with all of the Michelin-starred chefs in France. I had never had it as kid before working in the kitchen, so it will always be special to me."

Why do you love brunch? Shook: "Brunch is just awesome. The egg is one of the top ingredients to use as a chef. On a chef's hat, the toque, there are 100 folds that represent the 100 different ways to cook an egg. If you look at Trois Familia, the space itself doesn't have an alcohol license, so it just made sense to do brunch from 10 a.m. to 3 p.m. We all have kids now, and brunch just made sense for us with the space and timing."

Favorite way to cook an egg? Shook: "Fried egg." Dotolo: "Soft scramble." Lefebvre: "French omelet."

Find Trois Mec, Petit Trois and Trois Familia on DINE.

Next Chef
Get the Tasting Table newsletter for adventurous eaters everywhere