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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)
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