Bestia

Bestia lives inside a soaring former warehouse in downtown Los Angeles' Arts District, all exposed brick, steel beams and concrete, and the room is as loud and energetic as the kitchen behind it. Husband-and-wife chefs Ori Menashe and Genevieve Gergis opened it in 2012, and it helped turn a once-quiet industrial neighborhood into one of the city's serious restaurant districts.

Dinner at Bestia, course by course

The menu is a multi-regional Italian kitchen built around a wood-fired oven and house-cured meats. Salumi is made in-house, pizzas come out blistered from the fire, and pastas are handmade, with the bone marrow pasta, the scallop crudo and the duck liver parfait among the dishes diners mention most. Slow-roasted lamb neck is a signature, and larger plates such as grilled whole fish and dry-aged steaks suit a table sharing several dishes.

Genevieve Gergis runs the pastry kitchen, so desserts are not an afterthought; seasonal items such as fruit crostatas and cornmeal ricotta fritters have appeared on the menu.

Planning your night

Dinner is served daily, and reservations are taken through OpenTable. The average spend per person is often cited around $80 before drinks, and the cocktail program is well regarded. The restaurant earned a MICHELIN Plate in 2022, so reserve ahead if you can.

Common Questions

What are Bestia's hours?
Dinner daily, from 5 PM to 11 PM.

Do I need a reservation?
Yes, it is strongly recommended. Reservations are available through OpenTable, and the phone number is (213) 514-5724.

What are the signature dishes?
Bone marrow pasta, scallop crudo, duck liver parfait, wood-fired pizzas and slow-roasted lamb neck.

Who are the chefs?
Ori Menashe leads the savory kitchen and Genevieve Gergis leads pastry.

How much should I plan to spend?
Many diners report spending around $80 per person before drinks, depending on how many courses you share.