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)
