Bestia – beast in Italian – offers a meaty menu with some cheffy touches that sets the restaurant apart from the rest.

Housed in a former warehouse in the Arts District, Bestia is run by husband-and-wife, chef and pastry chef, team Ori Menashe and Genevieve Gergis.

Serving Menashe’s clever and delicious interpretation of Italian food, the menu includes a hefty dose of offal, with things like grilled lamb heart and pan-roasted chicken gizzards as well as roasted marrow bone and grilled beef tongue. The chef makes his own sourdough bread, pizza and pasta dough, as well as ricotta cheese, homemade oils, vinegars and pickles and a changing selection of more than 50 different types of charcuterie.

Gergis meanwhile is in charge of the desserts, which balance sweet and savoury flavours in creations like the chocolate budino tart, with salted caramel, cacao crust, olive oil and sea salt. Bringing together smart yet rustic food, a sophisticated drinks list and a vibrant atmosphere, Bestia is one of LA’s brightest young restaurants.

Ideal For

Carnivores

Favourite Table

At the bar

Signature Dishes

Grilled lamb meatballs, yogurt, lime zest, carrot tops, pickled shallots, pickled chili, lentils, mint; Spaghetti Rustichella, lobster, sea urchin, garlic, calabrian chilies, squid ink bottarga, breadcrumbs; Valrhona bittersweet chocolate budino tart, salted caramel, cacao crust, olive oil, sea salt