Grub Report: Jon & Vinny's

Nestled in the trendy Fairfax District across the street from the legendary Canter’s Deli, Jon & Vinny’s has quickly become one of the most talked about new spots in town. The brainchild of Jon Shook and Vinny Dotolo (Animal, Son Of A Gun, Trois Mec, and Petit Trois), it’s no wonder why locals and out-of-towners alike are flocking to get a taste of what these chefs have been cooking up. 

Upon walking in, I was really impressed by the stark, minimalist decor. Try to imagine if Japan and Ikea had a baby what that would look like. Located towards the back of the restaurant is a wine shop curated by Helen Johannessen, that features various local vintages. However, the star of the show is of course the food. From salads, pasta, and wood fired pizzas, to their sinful desserts, and baked goods, the menu features a delicious variety of supremely elevated Italian American cuisine. 

I began my meal with the chef’s play on a Caesar Salad. Gem lettuce  tossed in a Calabrian chili dressing, parmesan cheese, and toasted bread crumbs. A deliciously light dish, with perfectly balanced flavors. Next up, I elected for the rocket walnut pesto and parmesan cheese crostini. The pesto was really bright and fresh, and all the bread they use in house is sourced from Gjelina Bakery so naturally the quality and taste is first rate. And for the main event, I went with the meatballs with marinara, fresh ricotta cheese, and grilled garlic ciabatta bread. The meatballs which are made with short rib and pork shoulder were moist, and absolutely sublime. I would have licked my plate for sure if no one was around. And as for that garlic bread… it looked great and tasted even better. To round out the meal I couldn’t pass up the opportunity to indulge in some homemade soft serve ice cream. 

If there were two of me, I would have definitely tried out a few other plates. Speaking to some of the regulars, they raved about a few other dishes which I will be trying out on my next visit. 

Pizza

Sonny’s Favorite

Grilled Niman slab bacon, mozzarella, tomato, onion, grana padano

LA Woman

Local burrata (served cold), tomato, basil, olive oil, sea salt

Pasta

Rigatoni, six hour beef bolognese, parmigiano reggiano

Cavatelli, fennel sausage, fennel pollen, breadcrumbs, kale

Meat

Marinara braised meatballs, ricotta, garlic bread

Desert

Canyon Coffee tiramisu

Warm strawberry pudding, soft whip