Chef Ori Menashe and pastry chef Genevieve Gergis run this beloved Arts District LA restaurant serving rustic Italian food with exceptional house-made pastas, grilled meats, and wood-fired dishes. The open kitchen and industrial setting create an energetic dining experience.
Bestia in Los Angeles's Arts District is one of the most celebrated Italian restaurants in California, an extraordinarily difficult reservation since its 2012 opening under chef Ori Menashe and pastry chef Genevieve Gergis. The pair built Bestia around house-made pastas, house-cured salumi, and wood-fired cooking that treats Italian food with deep respect while infusing it with the bold energy of Southern California. Signature pastas — rigatoni alla gricia with guanciale and pecorino, tortelloni stuffed with nettle and ricotta, spaghetti with bottarga — are made fresh daily and served in generous portions. The salumi and charcuterie program rivals dedicated curing houses; plates of house-cured meats, marinated olives, and pickled vegetables are ideal openers. A wood-burning hearth anchors the center of the soaring industrial dining room, which features exposed brick, concrete pillars, and an open kitchen visible from most tables. Noise levels are high and the atmosphere is electric; Bestia at peak service is one of the liveliest rooms in Los Angeles. Gergis's desserts — bomboloni filled with crème fraîche, bitter chocolate tarts, and seasonal sorbets — are destination-worthy in their own right. The Italian-focused wine list draws from Piedmont, Sicily, and Friuli, with a well-chosen natural wine section alongside a full cocktail program. Reservations open on OpenTable and fill rapidly; early or late seatings offer slightly better availability. Bestia anchors the Arts District dining scene at 2121 East 7th Place in Los Angeles, California.
Location
2121 E 7th Pl, Los Angeles, CA 90021
Highlights
- One of LA's most sought-after reservations — Arts District Italian powerhouse from chef Ori Menashe and pastry chef Genevieve Gergis
- Outstanding daily house-made pastas including rigatoni alla gricia, tortelloni with nettle and ricotta, and spaghetti with bottarga
- Extensive in-house salumi and charcuterie program with cured meats rivaling dedicated Italian curing traditions
- Soaring industrial dining room with a wood-burning hearth, exposed brick, and open kitchen at the heart of the Arts District
- Acclaimed desserts from Genevieve Gergis including bomboloni, chocolate tarts, and seasonal sorbets
Tips for visiting
- Book on OpenTable as soon as reservations open — this is one of LA's hardest tables. Sit at the bar for a great kitchen view.
Accessibility
Bestia occupies a converted industrial building in the Arts District; the main dining room is on a single level, but some areas near the entrance may present challenges for wheelchair users. Guests with mobility requirements should contact the restaurant before visiting.
Frequently asked questions
How do I get a reservation at Bestia?
Reservations open on OpenTable and sell out quickly. The best approach is to check early (5:30 pm) or late (9:30 pm) seatings, which are slightly easier to secure. Walk-ins at the bar counter are possible for shorter waits.
What should I order on a first visit?
The house-made pastas are the kitchen's defining strength — ordering two or three is advised. The salumi board makes an excellent start. The rigatoni alla gricia is a menu classic and highly recommended.
Is Bestia suitable for vegetarians?
Bestia's menu is meat-forward but includes excellent pasta and vegetable dishes. Vegetarians can compose a satisfying meal from the antipasto and pasta sections; informing staff of dietary requirements when seated is advisable.
How loud is the dining room?
The dining room is loud — high ceilings and exposed industrial surfaces amplify conversation considerably. Bestia is energetic and lively, which is part of its appeal, but it is not suitable for quiet conversation.