"More than a decade after it first opened, reservations are still hard to come by at Bestia. Clamoring crowds can’t get enough of Ori Menashe’s rustic Italian pasta, especially the cavatelli alla norcina, or the blistered crust pizzas with toppings like sage and mortadella. Save room for a taste of Genevieve Gergis’s always-impressive, and oft-rotating, desserts including a creme fraiche panna cotta and a strawberry crostata." - Rebecca Roland, Cathy Chaplin, Eater Staff
Bestia