I went here last night. It was delicious! The pizza was outstanding!
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Bestia remains excellent, ever-improving even.
My favorite aspect is that, despite lots of staff turnover, they do right by their regulars who have been dining there since the beginning. Recently, this was exemplified by them providing me with an off-menu pork tomahawk on a night when a large, wealthy party had rented the entire outside portion of the restaurant and ordered essentially all of their pork for then night.
Hard to find service of that magnitude anywhere imo, especially in places so outrageously popular as Bestia; they really have nothing to gain by being so kind.
Even though I order the pasta less because of my obsession with Funke’s pastas, it’s still a grand place.
Of particular note as well, they’ve significantly improved on classic dishes such as the gizzards and beets; a dish that used to be good, but which is now leaning more towards great as the gizzards are prepped with a remarkable, crispy sear and a luscious texture that I’ve rarely seen anywhere manage to coax out of gizzard. They’ve also learned to cook the beets better as well, more supple, without being overly broken down.
The same can be said of many of their classics, including the simple casarecce with tomato sugo; a dish that used to be alright, if perhaps a touch on the light side, now showcasing an immaculately earthy, viscous tomato sauce coating thick cut pasta that may be my favorite pasta on the menu now. Subject to change if they bring back the uni in the spaghetti rustichella, though.
Might as well throw a few photos up:
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Finally made it over to Bestia and this restaurant does deserve its own thread. Started with the bone marrow and burrata with peas. Moved onto the 'nduja pizza, Followed up by the Tagliatelle and Casarecce pasta. Concluded with Creamsicle torte. All was phenomenal can’t wait to go back and try more!
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though i’m quite excited to finally have a reservation here, i am going to be laughing at us trying to eat lunch before 6 oclock… frigging geriatrics
Ok wow so Bestia is pretty awesome, as expected.
They’re too damn busy, I don’t care for their efforts to upsell me or to rush me. I’m going to take the restaurant experience at my pace. We had a great time though.
Lamb neck was by far the star. Charcutes were really good! Tagliatelle with liver ragu was pretty great but didn’t have enough porchini if at all lol.
smoked liver pate was pretty amazing, though not very smokey which we were glad about.
holy hell, so many asians!!! no wonder you can’t get a reservations… once the older $$ asian crew has decided it’s the it spot it’s just much tougher .
let’s see if standards remain after he opens his new resto
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What new restaurant?
What’s in the second pic?
Hi @foodie4life - Looks delicious. What’s the sauce on the Tagliatelle?
Yes, but Asians (American or otherwise) are my barometer. The first time we walked into Animal and looked around I knew it was on and we were going to have a great meal. It’s still our favorite spot.
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No!!! Not another restaurant in L.A.! It’s like we have restaurant ADHD.
Okay, so, I really popped by to ask a question. Some of my young family members went to Bestia last night. I asked the one who’s been to Italy if it tasted like Italy. She said “It was amazing, but tasted more like contemporary Italian to me”. I get the implications - that it was not quite authentic. But what does that mean? Aren’t there contemporary Italian restaurants in Italy?
Jew/Asian foodie rule applies.
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Yes, it’s definitely modern Italian. It’s creative, and chef’s take on it.
There are absolutely places like that all over Italy. I agree it’s not traditionalist
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Yea nothing wrong with Asians obviously lol, and they know how to eat. It is however interesting to observe cultural differences. Out of the 5 or 6 tables around us with Asian groups and families there was 1 glass of wine. While the two of us we were going through 2 bottles hahaha. There were cocktails going down though.
Aaron Wines Sand & Stone 2012 from our own stash was incredible.
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Thanks for sharing your wine selection. Do we have wine thread? Anyone?
Not just a thread, but a whole freaking SECTION devoted to this - Isn’t FTC grand?
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Hahaha… I see I even have a thread in the SECTION. Yes, FTC it is totally grand.
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Oy I was I could remember. I feel like there was pork in it. But I can’t recall. Sorry!
Well, it looks delicious.
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