Friday, January 30, 2015


2121 7th Place
Los Angeles, CA 90021
Tel: 213.514.5724
$$$ ($30-45)
Thurs, 01/22/2015, 9:00pm reservation
*One of my favorites*
     (5 Piglets)

Ori Menashe is the beast behind Bestia. The executive chef brings an Italian menu that speaks of originality and innovation with a hint of Mediterranean flavors influenced by his upbringing in Israel. The food is superb in all aspects of culinary arts. Since leaving his former establishment as chef of Angelini Osteria to start his solo career, Menashe has used his experiences and skills in creating fresh pastas and breads brought forth to Bestia. But the concept that makes Bestia unique and transcends other restaurants is their in-house meat curing techniques, implementing over 60 various charcuteries. 

Set in the Arts District of Downtown Los Angeles, the restaurant provides a modern and industrial atmosphere. A patio is situated prior to the entrance. The best seats in the house are at the bar or the pizza counter where all the action happens. 

The interior:

Chef's Old Fashioned Cocktail($15.00): lardo infused bourbon, hickory smoked sugar, angostura bitters, salt. This is a man's drink. Lardo (a type of salumi) infused into bourbon?! Who would have thought to ever do such a thing...and have it taste delicious? Well, if you wanted something that tasted deep with a hint of sweetness and smokiness from the sugar, this is the drink for you. 

Singapore Sling Cocktail ($13.00): botanivore gin, benedictine, cherry heering, lemon juice, pineapple juice, seltzer. The girly pretty drink. Sweet, a bit sour, a bit fizzy all in one. Just enough to make one smile. 

Chicken Liver Crostino ($10.00): My favorite dish. chives, marjoram, aged balsamic, sea salt. Imagine a decadent pate put onto a freshly baked piece of grilled toast that delivers richness, sweetness, and saltiness beyond conception. Everything about this dish was seasoned perfectly. I could eat this for breakfast, lunch and dinner...and quite possibly, dessert. 

Salsiccia ($18.00): white pork sausage, honey, ricotta, mozzarella, grana padano, fennel pollen. The pizza was thin, chewy, and oh so delicious. It was sweet and savory with the perfect blend of cheeses to resemble Mediterranean flavors. This pizza is comparable to the level of Pizzeria Mozza (one of my favs).  

Roasted Marrow Bone ($18.00): spinach gnocchetti, crispy breadcrumbs, aged balsamic. Rich, luscious bone marrow is mixed into the warm sauteed gnocchetti to create a dish that is impeccable. If you haven't tasted this dish, then you haven't lived. This was almost my favorite dish, but I just couldn't get that delicious pate out of my mind. 

Cavatelli alla Norcina ($29.00): ricotta dumplings, housemade pork sausage, black truffles, grana padano. Salty and savory sausage mixed with the earthiness of black truffles in a voluptuous sauce. Again, black truffles?!? I think I'm in heaven. 

Overall, Bestia is by far one of my favorite restaurants in Los Angeles. All the plates created by Ori Menashe are simply well constructed and executed to perfection. Bold Italian flavors mixed with a bit of Mediterranean flare is what gives Bestia its foundation to unconventional creativity. Reservations are hard to come by so be sure to call in advance. Word of advice: don't book a large group at the restaurant. The food is remarkably superior when its served for smaller parties of 4 or less. 

Notable dishes: Chicken Liver Crostino, Roasted Marrow Bone

No comments:

Post a Comment