Bestia

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   

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

, 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   

worked with Bestia and Bavel: Found Oyster co-owners Adam Weisblatt and Holly Fox. A lobster roll avoids the perennial question—Maine or Connecticut style?—in favor of a superior creation in which the lobster is tossed in a rich, tomatoey bisque. The

Found Oyster   

- or four-day stints. Bill Chait is a partner; he’ll soon make his mark as one of the decade’s formative restaurateurs. His Sprout Restaurant Group (which he leaves in 2015) funds some of the decade’s defining restaurants, among them Bestia, République

Asanebo, opens his Sawtelle restaurant Shunji in a funny-shaped building once home to a Chili Bowl. He puts forth an Angeleno style of omakase interspersed with ingenious vegetable dishes. Ori Menashe and Genevieve Gergis launch industrial-chic Bestia in

, including Domaine LA, Animal, Bestia, and Hayden. Last year, he moved to New York City to oversee the beverage program of his brother’s new restaurant there, the Usual. The Times story includes four women’s stories of encountering Cailan. The accusers

at Cala, Sqirl, and Hartwood in Tulum; executive sous Andrew Ponce from Bestia; and junior sous Marco Mitre from Spago. The coffee bar will be manned by Daniel Martinez, formerly of Manresa Bread. Star sommelier Erin Rolek left her post at the

happening for these architecturally interesting spaces and, compared with places in Hollywood and Santa Monica, had reasonable rents. (That is not the case now.) Alma and Bestia opened in 2012. Bottega Louie was big — in the size of its footprint, ambition

strong log line. What is Ma’am Sir? It’s modern Filipino cooking by a Filipino chef. Pasjoli? It feels like eating in a bistro in Paris but with a modernist American chef who uses California ingredients. Night + Market, Bestia: They’re easy one-liners

restaurant industry. Unless you’re a Bestia or a République or one of the other successful restaurants you can count on one hand, it’s not the ’80s and you can’t make a killing anymore. If your place hits a grand slam with a scallop dish that everyone steals