If you roll into Animal on the later side, especially after a few cocktails, chances are you're going in for a plate of oxtail poutine, those pork belly sliders or the chile pig's ears, just something meaty and rich and salty. But then something like this lands in front of you and you're blown away. That's what happened to us. A whole lot of incredibly fresh Santa Barbara sea urchin in a white ponzu and grapefruit cloud sprinkled with furikake wasn't the wine-absorbing dish we were craving, but it was perfect. The flatiron steak smothered in truffle fondue wasn't so bad either.