Bestia

The story

Bestia Los Angeles - Italian-Californian Dining in DTLA Warehouse

The Place

In 2012, Chef Ori Menashe and Genevieve Gergis opened Bestia in a vacant warehouse down a dimly lit alley at the edge of downtown Los Angeles. The exposed brick, steel beams, and concrete floors spoke to who they were and the food they wanted to cook. While most thought they were out of their minds, they knew it was exactly where Bestia needed to be. Over a decade later, the dining room feels as charged as ever. Even in the lush courtyard, where the music dims and trees ripe with figs frame your view, the intensity of the open kitchen and the passion of the team remains palpable.

The Food

Menashe’s menu reflects his interpretations of Italian classics, with an emphasis on powerful yet balanced flavors and wood-fired cooking. Start with antipasti like marinated olives with confit herbs and burnt chili, or housemade duck prosciutto. Pizze include a smoked mozzarella and taleggio with Sichuan peppercorn and wildflower honey. Pastas showcase house-made shapes: cavatelli alla Norcina with pork sausage and shaved truffles, or oxtail alla Vaccinara with beet rigatoni and cocoa powder. Secondi range from grilled Kurobuta pork chop to a 26oz Margaret River Wagyu ribeye. Gergis’ desserts are equally reimagined: a Moscato zabaglione and blood orange vacherin glacé, or a bittersweet chocolate budino tart with salted caramel.

The Recognition

Bestia has been recognized with a Michelin Recommended award, a testament to its consistent, high-level cooking and the enduring appeal of its singular setting. It remains a place to truly celebrate—whether at the bar for pizza and a beer, or a four-course meal with friends.