Los Angeles, CA 90021
- Sun, Tue-Thu 6pm-11pm, Fri-Sat 6pm-12am
- Full bar
LA Weekly's Description
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.
Tips from foursquare
A restaurant that makes beef-heart tartare seem not only possible but desirable; that makes a craveable specialty of pork boiled with cabbage.
Tartufo black truffle pizza and Cavatelli alla Norcina pasta (ricotta dumplings, more black truffles!) are THE best! Start with chicken liver crostino. For dessert? Try the chocolate tart!
There's heavy emphasis on house-cured meats, pizzas, and pastas, with unexpected and inspired flavors. The beverage program here, from cocktails to wine, is a hit, too. [Eater 38 Member]
The smoked mackerel crostino is essential.
Bestia is the best! Black truffle pizza, oxtail cocoa pasta, and the chocolate budino tart are all must-haves! The pig is also phenomenal. Get goin'!
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Reviews and News
Dan writes to ask: Dear Ms. Rodell, I urge you to publish a list of fine restaurants where you don't have to shout and you can concentrate on and... More on Bestia »
Oh, pasta, how do we love thee? Especially right now, as the air gets cooler in the evening, all we want is a big bowl of hearty yet delicate carbs,... More on Bestia »
"America's favorite" quote-laden guide book doles out "praise" and "scorn" once again with its 2014 guide to Los Angeles restaurants, out today.... More on Bestia »
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