"Ori Menashe worked for years as the chef de cuisine of Angelini Osteria before opening this stunning and often cacophonous restaurant in the Arts District with his wife Genevieve Gergis. Menashe’s approach starts with classic, familiar Italian like nduja-studded mussels, wood-fired pizza, and handmade pasta. But nearly every dish draws on the umami-packed cuisines and cooking techniques he’s tasted across LA, like lobster squid ink spaghetti with serrano or grilled prawns with salsa roja, preserved lemon, and chile de arbol. The influences are subtle, and more often than not folks won’t realize it, but in the decade since opening Bestia’s flavor-first approach has become emblematic of modern LA cuisine. Gergis’s desserts are swoon-worthy, like the bittersweet chocolate budino tart." - Matthew Kang, Eater Staff
