anonymous
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anonymous's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    1
  • First Review
    June 30, 2014
  • Last Review
    July 2, 2014
  • Featured Reviews
    0
  • Average Rating
    5
 
 
anonymous's Reviews
 
Ori and Genevieve's signature style shines on the Bestia menu with a plethora of seasonal dishes that have been sourced from local purveyors. The emphasis on nose to tail cooking can be found in dishes such as Coppa di Testa comprised of housemade headcheese and Cassoela Milanese with braised pork, veal ribs and pork sausage. From housemade mustard for the charcuterie to skillfully crafted squid ink bottarga, the menu reflects the attention to detail that the duo pays to only seasonal ingredients. The emphasis on sustainable ingredients and products can be found not only on the menu, but in the design of the space as well. Working with designer Greg Bleier, Genevieve sourced the contemporary elements from local artisans, who rely on reclaimed materials to create the unique elements found within Bestia, from the light fixtures to the stools and tables.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
A Total-Culinary Experience
OpenTable Diner Since
Dined on 6/30/2014
 2007
Dined on 6/30/2014
 2007
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"We've eaten here once, total. But boy will we be going back. We are mostly familiar with all of LA's trendiest and most highly-rated eateries. What impressed us MOST about Bestia was the service. These guys are full of energy, and seem to care about their product, AND that their diners ENJOY the experience. This counts for so much, and can elevate a great meal. Speaking of which, the food was excellent. Just about everything we had was well-conceived, innovative, but most importantly for us, well cooked and delicious. The pastas may have been the standouts. We had the Agnolotti, as well as the Cavatelli. Both were absolutely ridiculously good. Tons more to say about individual elements, but overall--a real winner in the elite LA circle."
Dined on 6/30/2014
 2007
Special Features: neighborhood gem, hot spot, special occasion, vibrant bar scene, notable wine list, fit for foodies, late-night find
+1point
1of 1voted this as helpful.
 
RED O features modern Mexican fare from award-winning Chef-Restaurateur Rick Bayless, the chef responsible for changing the image of Mexican food in America. The menu offers both authentic Mexican and lighter “California-style” dishes, signature items such as the infamous Pollo en Mole Poblano & Mexican Raw Bar & Ceviches. Whether it’s for a formal sit-down dinner with a large group or catching up with friends over a few small bites and cocktails, every guest will find a cozy area to suit the occasion. The bold, cutting-edge space designed by Dodd Mitchell and G+ Gulla Jonsdottir Design features an Atrium with a retractable roof and glass garage doors that open to Melrose Avenue with a 14-foot communal table. A stunning Tequila Tunnel showcasing our one of a kind premium tequila collection leading in to the famed Tequila Lounge & private Garden dining.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Punchy, Consistent Flavors
OpenTable Diner Since
Dined on 6/28/2014
 2007
Dined on 6/28/2014
 2007
Food 
5 / 5
(Outstanding) 5 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"These guys do the simple stuff, better. Their guacamole is just tastier. The acid, the heat, the salt, it's just brighter and tastier than the normal guac ANY-where else. Their salsas? Are preposterously tasty. Again, it says something about a place that puts that much care into... what one can argue are simply "condiments." The main fare matches this level of attention. Sauces, meats, beans, rice, all just a notch better than what you're used to getting. Fresher, punchier. Food's great and reliable."
Dined on 6/28/2014
 2007
Special Features: vibrant bar scene, fit for foodies
0points
0of 0voted this as helpful.