Bestia

wife, pastry chef Genevieve Gergis, opened Bavel in the Arts District in 2018, six years after the launch of their nearby Italian blockbuster Bestia. Restaurant chef-owners Ori Menashe, left, and Genevieve Gergis, right, named Saffy’s for their daughter

, and in the finesse of the service staff, many of whom worked at Bestia or Bavel for years. It’s unmistakable in the precision of the cooking that channels the spice-fragrant, sun-soaked flavors of Western Asia (a.k.a. the Middle East, though many

There’s a bright spot on this bleak Tuesday. Beloved restaurants Bestia and Bavel have announced that they will be starting curbside takeout Wednesday. ‪Both of chefs Ori Menashe and Genevieve Gergis’s restaurants will offer family-style diners for

two to six people at $49 per person. View this post on Instagram A post shared by Bavel Restaurant (@baveldtla) on Mar 23, 2020 at 9:07pm PDT ‪Menus will change weekly. This week from Bestia, the meal includes house-cured meats, marinated olives, house

Bestia    Bavel   

from the bones, over polenta so rich it registered as custard. Pickup only Wednesday through Saturday. 6703 Melrose Ave., Los Angeles, (323) 486-6703,auburnla.com Family-style meal (with pizzas occasionally available as specials) from Bestia in the Arts

District. (Bill Addison / Los Angeles Times) Bavel/Bestia It is surreal, when picking up meals from either of Ori Menashe and Genevieve Gergis’ Arts District restaurants, to peer into their emptiness. These dining rooms have been among the most consistently

Auburn    Bavel    Bestia    Bon Temps    Broken Spanish    The Brothers Sushi    Cassia    Crustacean    Dialogue    Pasjoli    Felix    n/naka    Shunji    Vaca    Vespertine   

, affordable introductions to his wizardry. — B.A. 712 S. Santa Fe Ave., Los Angeles, CA 90021, bontempsla.com (Bill Addison / Los Angeles Times) 24. Bestia Before walking into Bestia’s concrete bunker of a dining room I brace involuntarily, as if walking into

Sonoratown    Orsa & Winston    Bar Amá    Bäco Mercat    Hayato    Bavel    Rossoblu    Grand Central Market    Bon Temps    Bestia    Broken Spanish    Shibumi    Q    Nightshade    The Exchange    Little Sister    Badmaash   

Ori Menashe and Genevieve Gergis are husband and wife, chef and pastry chef, and the visionaries behind two of L.A.’s most celebrated and successful restaurants: Bestia and Bavel. The culinary power duo, who met in 2005 when Menashe was cooking and

Gergis was a hostess at Gino Angelini’s La Terza, debuted Bestia’s rustic but modern Italian food in 2012. It quickly transformed the gritty Arts District into one of the city’s buzziest dining destinations. Food-loving scenesters from across the city

familiar with Bestia or Bavel, this particular image of him with his back to diners and face to fire is iconic, and one wonders how he has managed to successfully clone himself yet again. But Menashe seems most comfortable at Saffy’s. “We just wanted to

town in the Philippines’ fertile Quezon province, about 80 miles south of Manila. Settling in Los Angeles, home to the largest Filipino population outside the Philippines, he was the opening sous chef at Bestia and went on to become culinary director

Saffy’s. (Brigitte Neman ) Ori Menashe spent a year and a half developing his shawarma recipe for the new Saffy’s restaurant in East Hollywood. The chef, known best for his and wife Genevieve Gergis’ Bestia and Bavel, recently opened Saffy’s as a more

Art Deco space across from the big blue Church of Scientology building in East Hollywood — follows their downtown successes with Bestia and Bavel. The dining can be raucous, but an awning that stretches nearly to the curb adds significant and far

whatever happens in Georgia). The divine cookie box will include Roxana Jullapat’s Pepparkakor (Friends & Family Bakery), Sherry Yard’s famous Chocolate Almond Cookie (Great American Baking Show), Genevieve Gergis’s Classic Spritz (Bestia/Bavel), Isa

Fabro’s Date Walnut Blondie (Bestia/Bavel), Sherry Mandell’s Tehachapi Rye Chocolate Crinkle (Tehachapi Grain Project), and Swindle’s Fig and Cranberry Rugelach—plus creations from the great bakers at Rossoblu, M. Georgina, Grist & Toll, Bakers Kneaded