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“Bestia’s Eco-friendly Restaurant: Los Angeles, California"

20 ounce Kurobuta  Pork Chop with Anson Mills polenta, apple and quince fruta di speziate, and fried kale.  Chef Ori feels, “I buy the animal: One pig, one lamb and half-of-a-cow every week. We are lucky because our guests eat it all in one week.
20 ounce Kurobuta Pork Chop with Anson Mills polenta, apple and quince fruta di speziate, and fried kale. Chef Ori feels, “I buy the animal: One pig, one lamb and half-of-a-cow every week. We are lucky because our guests eat it all in one week. (Photos shot by Sandy Zimmerman)

The Bestia Restaurant is difficult to find in Los Angeles’ downtown arts district. Bestia is away from the commercial area, a hidden gem. The street looks like an alley yet Bestia’s lights become a beacon to welcome diners.

This journalist arrived 15 minutes after they opened and Bestia was full.

Bestia is one of the most eco-friendly, sustainable restaurants. Executive Chef and Co-owner, Ori Menashe does not believe in wasting anything.

Chef Ori feels, “I buy the animal: One pig, one lamb and half-of-a-cow every week. We are lucky because our guests eat it all in one week.

Guests choose pork, lamb and beef appetizers, small plates, pastas, entries and even pizza toppings.”

For example, Chef Ori serves grilled lamb heart, veal tartare Crestino and veal brains. Other selections include the Marin Sun Farms grilled beef tongue and house-dry-aged New York steak carpaccio.

But that is not all. Pizza’s new look brings more flavor. Chef Ori prepares the Pizza Pancetta with a house-made lamb bacon topping.

He makes many forms of fresh pastas like fusilli, agnolotti, and cassarece and others. The tasty Cavatelli alla Norcina pasta is filled with house-made pork sausage.

Of course, Bestia’s menu offers traditional house-dry-aged steaks, beef meat balls, pork chops, fowl, seafood, salads, soups and desserts.

He supervises almost every aspect of preparing, in-house processing, dry aging and cooking the food.

With so many choices, couples, families and friends can share these interesting dishes.

He house-cures meats with over 60 different forms of charcuterie. Charcuterie is the art of making sausage, pâté and other cured, smoked and preserved meats.

Chef Ori raises his own yeast culture to bake their French classic sourdough bread and pizza dough, Pain au Levain. The pizza dough rises and falls over a 24-hour cycle and baked in a wood-burning oven.

Chef Ori commented, “We served close to 110,000 people last year.” He should feel proud to help the environment and give his guests with a different experience.

Chef Ori Menashe’s creativity and dedication to his restaurant made Bastia a unique restaurant.