In 2012, Chef Ori Menashe and Genevieve Gergis found themselves in a vacant warehouse, down a dimly lit alleyway at the edge of downtown Los Angeles.

The exposed brick, steel beams, and well-worked concrete spoke to who they were as people and the food they wanted to cook. While most people thought they were out of their minds to open a restaurant on E. 7th Place, Chef Ori and Genevieve knew it was exactly where Bestia needed to be.

The converted warehouse soon opened its garage door and with it, a menu that reflected Menashe’s interpretations of Italian classics with an emphasis on powerful, yet balanced flavors and wood-fired cooking, while Gergis’ desserts brought a final course of equally reimagined heavy hitters. Over a decade later, the dining room at Bestia feels as charged as ever.

Even in the lush courtyard, where the music dims to a hum and trees ripe with figs frame your view, the intensity of the open kitchen and the passion of the Bestia team remains timelessly palpable. Bestia remains a place to truly celebrate. The thoughtfully sourced and seasonal menu, well-crafted cocktails, and extraordinary wine program continue to offer an unparalleled dining experience in Los Angeles. Whether you sit at the bar for pizza and a beer or enjoy a four-course meal with 14 of your closest friends, Bestia is our favorite party at the edge of the city.