I have a story about Jon Shook and Vinny Dotolo, the chefs at Animal, in this week's New Yorker. They are the guys who rent their space from a kosher bakery in Los Angeles, and manage to incorporate pork product into just about every dish, including dessert. Most scrumptious high-low dish: their loco moco, which uses Niman beef, foie gras, a quail egg, and a hunk of Spam.