I know where this is heading.
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Where? 
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You know. We all know.
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It’s been a while - several years in fact, I want to say 2013?
You’re not the only person who likes Bestia. Also, I don’t hate it. I do think one could have a good meal there, I just found it to be a bit disappointing overall, and given the difficult reservations, I’m not in a rush to go back. If I lived nearby and could walk-in, I’m sure that I’d have tried more of the menu, or at least given them another chance, because like you said:
Maybe our pastas were anomalies, like the pork chop. Could’ve been growing pains, maybe the pastas sat too long, etc. But, there’s enough potential there, I just wish it was more consistent, and my next visit (whenever that may be) may very well be that.
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I’m 3 for 3 with Bestia. All really good to mind blowing good meals there. Yet, due to the difficulty of getting reservations, it keeps me going back there more often. I know that you say that you just walk in, but you also seem to dine alone a lot and at later times. I’m just not one to wait at a restaurant for 45-90 minutes to eat, precisely why I haven’t tried Howlin’s chicken yet.
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First time I went was ~6 months after they opened. Last time was around 2.5 years ago.
@Chowseeker1999 Mon Dieu!!! 
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When I sous vide pork, it comes out a beautiful pink. It’s a very pale pink, not a raw pink. Rosy. 
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I believe @ciaobob was making a joke referencing @Chowseeker1999 mentioning on another thread how chowseeker1999 was wary of eating pink chicken from certain places.
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Yes, I was carrying the Pink Chicken discussion to Pink Pork. Modern American and Canadian pigs are pretty much completely free of Trichinella spiralis and I doubt there has been a case of Trichinosis due to undercooked pork in LA in decades. Yet most cooks burn the shit out of pork, senselessly.
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My dad (who grew up in Taiwan) used to have us bite open all pork dumplings when we were young, just to make sure there wasn’t any pink. But even he stopped doing that ~20 yrs ago… 
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