Son of a Gun

"Famous for its shrimp toast, a beloved spot that is now closed." - Eater Staff

"Born into the Animal and Jon & Vinny’s restaurant family, Son of A Gun is still the most underappreciated of the bunch. The small, seafood-focused spot on W. 3rd St. is delicious, casual, and far easier to get into than its popular siblings. You’ll still drop some money here, but when you need an impressive spot for an out-of-town-client that’s still low-key, Son of A Gun can’t be beat. Everything from its lobster roll to shrimp toast to linguini and clams is amazing. But we also need to mention that fried chicken sandwich - it’s one of the best in town." - brant cox

"Son of a Gun is the old reliable of the Jon & Vinny’s/Petit Trois empire. No one talks about it too much, but it’s always there when you need it. Big group? Take over the giant window booth at the front of the restaurant. Dinner with the pescatarian in-laws? Bring them here and they might start liking you. This place is fun and casual (albeit pricey), and relatively easy to get into. Order from every seafood section of the menu, and also get at least one fried chicken sandwich for the table." - brant cox, sylvio martins

"Much of the menu at this casual seafood spot in Beverly Grove hasn't changed since 2011, and we hope it never does. There's the classic yellowfin tuna wrapped around a softball-sized hunk of fresh avocado, the sweet and tangy shrimp toast sandwich, and a miniature lobster roll that packs a lot of flavor—still one of our favorite versions in the city. Sure, a full meal here can get pricey, but that's why we like using its cozy, nautically designed dining room as a midweek meet-up spot for light snacks and a few rounds of wine with friends. " - sylvio martins, brant cox, kat hong, nikko duren

"Located among a fashionable string of shops and restaurants, find this bohemian delight for seafood-focused Californian fare.Begin meals with a sample of wonderful small plates, like the shrimp toast sandwich with hoisin sauce, herbs and Sriracha mayo. Raw offerings are often prepared with innovative twists and unexpected pairings, such as hamachi carpaccio in a delicate galbi vinaigrette with Pink Lady apples, radish and microgreens. Also, be sure to sample the lobster roll, crusty yet buttery and generously laden with sweet meat bathed in celery-lemon aïoli; or the tuna melt, layering cheddar, tomato and crème fraîche over toasted rye. But the lunchtime favorite has nothing to do with the seas—their fried chicken sandwich is downright famous." - Michelin Inspector