27 Nov Bestia Opens in Downtown LA
Bestia officially opened its doors this past weekend in downtown LA’s Arts District. A contemporary brick building decorated with reclaimed materials, Bestia is hidden among the nondescript warehouses of downtown LA, not far from the Greyhound Station. But when you walk inside, you will forget where you are and be transported into a warm, inviting restaurant with an open kitchen and a long bar for cocktails.
Conceived by restaurateur Bill Chait, Bestia joins the list of Chait’s other successes – Picca, Sotto, Short Order, Rivera, and Playa. Chef Ori Menashe, formerly of Angelini Osteria, has created a menu with seasonal dishes sourced from local purveyors.
As for cocktails, the bar program is being run by the talented Julian Cox, Executive Bar Director at Rivera, Playa, Picca, Sotto and Short Order, along with Danielle Crouch, Kenny Arbuckle and Jenna Demasse.
The cocktail menu offered on the night that I went was just a small offering of what’s to come. The Crusta was made with Germain-Robin craft method brandy, Amaro, Combier, fresh lemon. The Bespoke is “bartender’s choice” and Danielle made a cocktail with El Dorado 8 year rum, homemade pineapple gum syrup (St. Vincent made by Kenny Arbuckle), fresh lime and Montenegro.
As for the menu, Chef Ori emphasizes nose to tail cooking and makes his own charcuterie.
Batillarda di Salumi Nostrano – house made chef’s selection of cured meats, traditional condiments, grilled bread
Crudo di Pesce – sea bream crudo, squid ink bottarga, chili oil, lemon, bread crumbs
Coppa di Testa – house made, rolled headcheese, persimmons, wild arugula, mosto
Terrina di Nervetti – tendon carpaccio, preserved lemon, pistachio & anchovy gremolata, shaved heirloom carrots
Uovo al Tartufo – fried farm egg, roasted endive, parmigiano reggiano, black truffle salsetta
Midollo al Forno a Legna – roasted marrow bone, porcini breadcrumbs, gnoccehtti, aged balsamico
Grigliata di Polipo – grilled octopus, warm lentils, guanciale, salsa di acciughe
Polenta – anson mills polenta, grana padano
Bucatini all’Amatriciana – charred semolina bucatini, house made guanciale, tomato, pecorino sardo
