Gianluigi Peduzzi of Rustichella d’Abruzzo has visited Bestia Restaurant a few days ago, a multi-regional italian restaurant in the “Arts District” of downtown Los Angeles (California, USA). Executive Chef Ori Menashe (one of the most talented new Chef in America and 2015 Food & Wine’s Best New Chef award winner) and Pastry Chef Genevieve Gergis are the husband and wife team that is Bestia: Ori Menashe and Genevieve Gergis were both born in the Los Angeles area, however, while Gergis stayed in Southern California, Menashe and his family moved to Israel where he would spend his formative years.
The concept for Bestia juxtaposes decorative contemporary elements against a raw, industrial space dripping with character. This approach pays homage to sophisticated modern-day Italian spaces, which often integrate contemporary interiors into centuries-old structures. The name Bestia (Italian for “Beast”) echoes throughout the space via hard-edged design elements, such as the wall covering’s pattern of bar-fight weapons, intimidating meat-hook chandeliers suspended from soaring steel tracks. The distinctive booths, engineered and built by District Millworks, feature seats that appear to defy gravity. A raw-copper bar top provides a canvas that will be ever-changing throughout its lifetime as it reflects the craft of creating artisanal cocktails. In 2013 Bestia received praise from Los Angeles Times’ Jonathan Gold; three stars from Besha Rodell at LA Weekly; and three stars from Patrick Kuh at Los Angeles Magazine which would then declare Bestia one of the Top 10 Best New Restaurants that year. The restaurant gets consistent recognition by Jonathan Gold for his annual Gold List, and Besha Rodell for LA Weekly’s Essentials list. In 2014, Menashe was named the People’s Best New Chef California for Food & Wine and in 2015, he was honored among Food & Wine’s ten Best New Chefs.
Chef Ori Menashe is a great Rustichella d’Abruzzo supporter; his famous dishes Spaghetti Rustichella with Sea Urchin, Squid ink Bottarga, Garlic, Calabrian Chili and Breadcrumbs, and Spaghetti Rustichella with Dungeness Crab, Citrus, Calabrian Chili, Thai Basil and onion seed are a MUST in LA: “When I make Spaghetti Rustichella – Chef Ori says – I don’t mess with the natural flavor of the Sea Urchin or Dungeness Crab. It is so fresh, from Santa Barbara and the last thing you want to do is butcher something that is already so good.”