Animal restaurant in Los Angeles

A waiter serves wine to diners at Animal. There are about 20 selections and all of them can be had by the glass, carafe or bottle.  (Ringo H.W. Chiu/For The Times)

Diners toasting at Animal. A plywood banquette lines one wall, and heavy wood tabletops look scorched, giving Animal a minimalist, bare-bones look.  (Ringo H.W. Chiu/For The Times)

Petite Basque cheese melted over Fra’ Mani chorizo and garlic bread.  (Ringo H.W. Chiu/For The Times)

Pork ribs with heirloom tomato bread salad.  (Ringo H.W. Chiu/For The Times)

Fried quail with Anson Mills grits, long-cooked greens and slab bacon.  (Ringo H.W. Chiu/For The Times)

Bacon chocolate crunch bar.  (Ringo H.W. Chiu/For The Times)

Nectarine and blueberry crisp with whipped cream.  (Ringo H.W. Chiu/For The Times)

Patrons dining at Animal.  (Ringo H.W. Chiu/For The Times)