This week the NY Times caught up with Animal chefs Jon Shook and Vinny Dotolo to chat Thanksgiving dinner. Amidst discussions of Thanksgivings past, plus some tabletop shopping for this upcoming giving of thanks, the tag team reveal a few details of their still unopened new third street restaurant. According to the article, the eatery should debut by the end of the year, and Jon/Vinny are considering sourcing plates from Heath Ceramics. And while Animal is known for its lack of decor, the new spot will incorporate a bit more design via "tea-stained wood, antique lighting and vintage cabinetry." [NYT]
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