Bestia, (2121 E 7th Pl., Los Angeles, 90021, 213.514.5724, website) is an Arts District trattoria (inside the old Test Kitchen space) that’s rolling out house-cured mortadella and wild boar charcuterie and handmade pasta, opening Friday.
They’ve got Ori Menashe in the kitchen (the Angelini Osteria guy), Julian Cox on the cocktails (the Rivera guy) and Bill Chait running the show (the Picca/Sotto guy). Aesthetically, it looks like an attractive abandoned industrial warehouse, with a hammered-copper bar, ivy that climbs the outside, exposed brick on the inside and rusted metal colors encompassing everything else.
As for the dishes, it’s a sharing is caring kind of place. Split dishes like calf-nerve carpaccio; Spaghetti Mancini with squid ink, mullet bottarga, and Calabrian chili; braised beef cheek-stuffed agnolotti; and vacuum-packed pig’s face over arugula. You know, normal Italian fare. Plus, they have a genuine Neapolitan wood-fired oven for pizzas with house-made salami, ricotta, Brussels sprouts, and chili oil. If you snag a seat at the bar, you’ll view through a butcher’s window to where they hang/prep the salumi. Menu here.
