Bestia

This modern Italian restaurant from chefs Ori Menashe (savory) and Genevieve Gergis (sweet) was a game-changer for downtown LA’s Arts District—and it’s still going strong today. Meat hooks in the dining room might come across as macabre elsewhere, but here that accent just hints at the intentions. Salumi is made in-house, Roasted Marrow Bone is spooned over spinach gnocchetti, and a whole Slow-Roasted Lamb Neck arrives with smoked anchovy creme fraiche. Most everything is handcrafted, including the bread, pastas, wood-fired pizzas, and dessert; there are usually a handful of sweets in play, most of them seasonal, typically including tarts and fritters.
How to book: Reservations are available online.