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07
May
Bar-top seating with front row view of the chefs’ workstation at Bestia
Beast it and they will come
Once upon a time, the French bistro Church & State set up camp near a loading dock at a Nabisco warehouse in a place downtown where no one dared to go. Before that, we had run into Los Angeles’ mayor at R-23, a Japanese joint on the fringes of the safe zone. Now the Italians have pushed the edge of the envelope even further and it’s an instant success. Getting a reservation at Bestia, an Italian osteria by Bill Chait (Rivera, Sotto, Short Order, Picca), is no small feat. The industrial building transformed into a cozy non-pretentious eatery is on the edge of the LA River in the Arts District of downtown Los Angeles. The multi-space, creative establishment goes retro with Edison filament bulbs to shed some light over the communal wood table, two-tops and booths. You may also sit at the bar or park yourself on one of the two patios to sample the artistry of husband and wife chef team Ori Menashe and Genevieve Gergis (pastry). Specialties here are home-made charcuterie, pasta and pizza from the Acunto wood-fired oven. The entire beast (hog, cow, etc.) comes in and delectable dishes come out, like fusilli lunghi al sugo di capra. For gringos, that’s hand-rolled pistachio pasta in braised goat ragu. Here is what the Bestia (Beast) experience looks like…
Related Articles:
Bestia Restaurant Review
Bestia Restaurant Website
Top 10 Best Italian Restaurants in LA
Los Angeles Travel Guide
You can click on each photo to enlarge.
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- Formerly an old warehouse, the dining room is designed with Edison lightbulb fixtures at Bestia restaurant in downtown Los Angeles, CA
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- The chefs hustle and bustle at Bestia in downtown Los Angeles
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- Chef Ori Menashe assembling a dish at Bestia restaurant in downtown Los Angeles
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- Table overlooking the chefs’ workstation and the house-cured meats. Over 60 different forms of charcuterie are served at Bestia
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- A charcuterie plate served at Bestia in downtown Los Angeles
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- Postup is a Plavac Mali from Dingač Vinarija winery, an unusual Croatian varietal at Bestia in downtown Los Angeles
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- Pan-seared octopus & calamari antipasto from Bestia
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- A grilled whole orata served at Bestia in downtown Los Angeles
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- The guanciale pizza at Bestia has house-made Italian bacon, ricotta and Brussels sprouts
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- Bestia’s Spaghetti Rustichella made with sea urchin, fermented chili, garlic, squid ink bottarga and breadcrumbs
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- A tart with honey, rosemary and pine nuts accompanied with an oro blanco sorbet and citrus segments from Bestia in downtown Los Angeles
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- To end the meal, panna cotta with crème fraîche, strawberries and Meyer lemon cookie
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- A communal table surrounded by exposed brick and hanging Edison lightbulbs at Bestia restaurant in downtown LA
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- Outdoor patio overlooking 7th Place at Bestia in downtown Los Angeles
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- Bar-top seating with front row view of the chefs’ workstation at Bestia
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