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At Bestia downtown, Chef Ori Menashe's presenting rustic Italian dining, often taken to its cheffy extremes. Instead of beef tartare, there's beef-heart tartare; rather than the trendy but now widely accepted sautéed chicken livers, there are chicken gizzards. They're served with beets for a Halloween-worthy effect, a plate smeared with vegetable blood under a jumble of chicken guts — sproingy, delicious chicken guts.

Related Best Of

  • Best Of Food & Drink

    Best Suckling Pig

    Bestia

    On Friday and Saturday nights at Bestia, chef Ori Menashe orchestrates a whole suckling pig, one each night, like a weekend floor show.

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