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At Bestia downtown, Chef Ori Menashe's presenting rustic Italian dining, often taken to its cheffy extremes. Instead of beef tartare, there's beef-heart tartare; rather than the trendy but now widely accepted sautéed chicken livers, there are chicken gizzards. They're served with beets for a Halloween-worthy effect, a plate smeared with vegetable blood under a jumble of chicken guts — sproingy, delicious chicken guts.
Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, The Bazaar's Chef de Cuisine Joshua Whigham gives us five spots he eats ... More »
This week's L.A. Weekly profiles the one of the city's hottest neighborhoods: the downtown arts district. Check out the other stories in our series: *Tyler Stonebreaker: Curator of the Downtown Arts D... More »
Our 99 Essential L.A. Restaurants issue came out last week, and we're highlighting a few categories drawing from the list. Today: Italian restaurants. This isn't every single Italian or Italian-influ... More »
Ori Menashe, his wife, Genevieve Gergis, and restaurateur Bill Chait have created quite a winner with Bestia, one that may yet serve as the anchor for the downtown Arts District's slow creep east. Bestia is located in the first floor of a loft... More »
We food writers are a cranky bunch. Given today's blog cycle and demand for daily conversation, any small nuance of the dining world is fodder for essay-length dissection, usually of the negative vari... More »
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