"Thirteen years in the restaurant world is like 100 years. We definitely consider Son of a Gun a huge success," Shook tells Eater. "We're so proud of what we've accomplished, extremely grateful for our hardworking team, and for the amazing support we've received."
"From day one, diners gravitated toward a duo of sandwiches on the menu: The shrimp toast layered with rich sriracha mayonnaise and even richer slices of buttered and browned white toast was a runaway hit, while the hefty fried chicken sandwich came packed with spicy slaw and pickles."
"Though Son of a Gun did not receive accolades on the level of Animal, critics appreciated it for its contributions to Los Angeles's broader dining scene. It's beach shack food, tasty and inexpensive, dosed with hot sauce or vinegar, messy to eat, not pretentious."
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