I think I can safely say that every meal I fix these days is somehow inspired by the meal I had at Animal, in Los Angeles. Of course, they would scoff at the veggies present in this dish, and question the lack of fried egg on top, but I wanted to take the experience and apply it to my own vision, as every good art student is taught. What inspired this was a crunchy, salty, spicy, sour revelation that came in the form of pig ears. Those pig ears had been braised until tender, sliced thin and fried until crispy, tossed with a chili-lime vinaigrette and topped with a fried quail egg. One of the best things I have ever eaten. - checker

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