After hosting a parade of chefs for the most recent round of Test Kitchen, Ori Menashe’s two-month-old Bestia is already hitting its stride in Downtown LA’s Arts District. The restaurant is hidden in an industrial alley, sandwiched between Sante Fe Avenue and the oft-dry Los Angeles River, but the food and drink being concocted here are well worth any trouble you might have finding the place. The Italian menu is meat-centric, as the restaurant’s name hints (bestia is Spanish for “beast,” Italian for “beastly”), something Jonathan Gold has tagged a “new, anti-California cuisine.”
Chowhound jdwdeville visited Bestia for a late dinner and found the house packed. Seats at the high marble bar overlooking the kitchen and curing case provided a great view of the chefs in action. Every plate they put out impressed: diver scallop crudo with squid ink bottarga, mussels with house-made nduja, spaghetti alla chitarra with scallops and squid, meatballs with greens. The pan-seared octopus was the best jdwdeville’s ever tasted, the pizza noteworthy (puffy, with just the right amount of char). “Some serious caliber cooking” awaits, jdwdeville predicts.
2121 E. Seventh Place, Los Angeles
Discuss: Bestia is excellent.
Photo from Bestia DTLA / Facebook