Esquire MagazineJon ShookInterview

Esquire interview

23 Apr, 2010

Shook discusses his Los Angeles restaurant Animal:

I don’t know. Basically, first, the product there is amazing. We’re in Southern California. We have the best produce in the world. We buy a certain level of meat product. We use Diamond Ranch, a conglomerate of family-run farms, and a lot of the reason we buy from them is supply and demand. When you’re using twenty pounds of pig ears every other day, that’s a lot of pigs. You figure six ears per pound. That’s three pigs.

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