Reservations at the highly-rated Bestia in industrial Los Angeles are hard to snare. Although unable to reserve a table, we did, nonetheless, get two seats at the chef’s counter. (Thanks to my brother.)
Some people might not have appreciated the view. However, we were thrilled to have our line of vision occupied by the well-orchestrated crew preparing colorful, creative salads. Interestingly, we didn’t begin our meal with a salad. We ordered one later.
Our well-versed server suggested sharing several small plates. His subtle nod of approval when we decided on the crab crostino suggested we were off to a great start. Ordinarily, squid ink aoili, crab and Thai basil might vie as the leading flavor. Instead they all win.
I can’t resist bone marrow. It’s served here with spinach gnocchetti that we scraped it into.
Next, agnolotti, one of six pasta offerings; house-made, of course. The mini ravioli-like “parcels” were light and savory. Coated with brown butter and filled with braised oxtail, it was silky and surprisingly light. Toasted pistachios and currants added texture and sweetness.
Finally, the chopped salad, a combination of Brussels sprouts, endive, mint, salami, and fried lentils — all thinly sliced, er chopped.
We had to have dessert. Really! Imagine bananas Foster with peanut butter ice cream. I couldn’t. The ingredients, only a playful mind could conjure, was childlike in the best possible way: fun, crunchy, salty and sweet. The ice cream is made in-house.
Bestia is in a reclaimed warehouse. It’s loud, lively and its accolades are well deserved. I can’t wait to return.
Bestia
Five Plates
2121 7th Place
Los Angeles
The Blue Page Special 
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