Los Angeles, CA 90021
Sierra Prescott Smoked Chicken Liver Pate with preserved lemon, herb salad, aged balsamic and grilled bread
- Sun.-Thu., 5-11 p.m.; Fri.-Sat., 5 p.m.-mid.
- Local Ingredients
- Full bar
- Valet Parking
- Reservations Recommended, Reservations Accepted
Five years after opening its industrial-chic doors in the Arts District, Bestia remains one of L.A.'s few true perennial hot spots, and it still thrills trend seekers and serious food nerds alike. The winning formula, concocted by chefs Ori Menashe and Genevieve Gergis, consists of a buzzing warehouse space in the bottom of a loft building down one of the Arts District's darkest streets, aggressively cheffy Italian cooking, and stellar drinks both at the bar and on the wine list. This is a profoundly fun place to eat, the energy in the room matching the gleeful combinations on the plate, such as slow-roasted lamb neck with baby fennel, pickled sunchokes and black sesame, or the perennial favorite of chicken gizzards with roasted beets and Belgian endive. Recent menu additions include a lobster crostini, with squid ink aioli, pickled chilies, opal basil and citrus; and spaghetti rustichella with Dungeness crab, citrus, Calabrian chili and Thai basil. The pastas remain some of the best in town, or if you're looking for simplicity you can stop by for a pizza and a beer. If you can get in, that is — even on a Tuesday night the bar is four deep by 6:30, and reservations are a practical impossibility. It's not hard to see why. —Besha Rodell
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