Bestia: LA's Hottest Table

 

Bestia, the newest hotspot for LA downtown dining, is appropriately named for a few reasons.  It's a beast to find, park and get a reservation.   It seems everyone wants a table to try Chef Uri Menashe (formerly of Osteria Angelini) innovative take on Italian fare.

 

Located in an old industrial warehouse in the Arts District of downtown, the only clue tipping diners off of Bestia's location is its spray painted name and valet stand on the alley below the restaurant.   Inside, Bestia has an upscale urban architectural fell with exposed brick walls, concrete floors and an open kitchen.  The L shaped interior space is divided into a main dining area with small booths, communal tables and a long charcuterier bar featuring a salami counter with marble tabletops.

 

The wine list is predominately Eastern European including lambrusco, pinot grigio and moscato from the Friuli wine region.

 

Antipasti are both traditional and adventurous including a housemade selection of cured meats, grilled sardines, roasted bone marrow, chicken gizzards and beef heart tartare.

 

Main courses include a variety of rustic handmade pizzas, pastas and a small selection of seconds including dorade, braised pork and hen.  The standout dishes include the house made salami board, chicken liver crostini, ricotta gnocchi with pork sausage and black truffles.   Desserts, made by Menashe's wife pastry chef Genevieve Gergis are seasonal and include chestnut doughnuts with coffee gelato and whipped cream, crème fraiche panna cotta with huckleberries and a persimmon and pistachio cream tart with buttermilk gelato.   If you're looking for rustic Italian cuisine at a reasonable price, head to Bestia.