The Place

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. 



rotisserie

THE FOUNDERS

Ori and Genevieve were both born in the Los Angeles area–Genevieve was raised in Southern California, while Ori and his family moved to Israel where he spent his formative years.

Ori grew up traveling with his family and was exposed to fine dining across the globe, but it wasn’t until his year-long stay in South America, where he realized his passion for cooking. Genevieve is a self-taught pastry chef who started baking out of necessity to satisfy her sweet tooth. At the time, she was studying to be a classical French horn player.

In 2001, Ori returned to Los Angeles. He landed his first kitchen job at an Israeli cafe, before working at La Terza—the restaurant where Ori and Genevieve, who was a hostess, met for the first time. From there, Ori spent time in the kitchens of Pizzeria Mozza, All’ Angelo, and under chef Gino Angelini at Angelini Osteria, where he worked for four years as chef de cuisine.

In 2012, Ori and Genevieve pursued their dream of opening their first restaurant, Bestia and in 2018 their second restaurant, Bavel, alongside their business partner and Director of Operations, Leah Bunch. In June, 2022, the team opened their third project, Saffy’s, named after Saffron, Ori and Genevieve’s daughter. With a background in the field of interior design, Genevieve played a key role in the design of all restaurants.

 

THE FOUNDERS

Ori and Genevieve were both born in the Los Angeles area–Genevieve was raised in Southern California, while Ori and his family moved to Israel where he spent his formative years.

Ori grew up traveling with his family and was exposed to fine dining across the globe, but it wasn’t until his year-long stay in South America, where he realized his passion for cooking. Genevieve is a self-taught pastry chef who started baking out of necessity to satisfy her sweet tooth. At the time, she was studying to be a classical French horn player.

In 2001, Ori returned to Los Angeles. He landed his first kitchen job at an Israeli cafe, before working at La Terza—the restaurant where Ori and Genevieve, who was a hostess, met for the first time. From there, Ori spent time in the kitchens of Pizzeria Mozza, All’ Angelo, and under chef Gino Angelini at Angelini Osteria, where he worked for four years as chef de cuisine.

In 2012, Ori and Genevieve pursued their dream of opening their first restaurant, Bestia and in 2018 their second restaurant, Bavel, alongside their business partner and Director of Operations, Leah Bunch. In June, 2022, the team opened their third project, Saffy’s, named after Saffron, Ori and Genevieve’s daughter. With a background in the field of interior design, Genevieve played a key role in the design of all restaurants.

THE FOUNDERS

Ori and Genevieve were both born in the Los Angeles area–Genevieve was raised in Southern California, while Ori and his family moved to Israel where he spent his formative years.

Ori grew up traveling with his family and was exposed to fine dining across the globe, but it wasn’t until his year-long stay in South America, where he realized his passion for cooking. Genevieve is a self-taught pastry chef who started baking out of necessity to satisfy her sweet tooth. At the time, she was studying to be a classical French horn player.

In 2001, Ori returned to Los Angeles. He landed his first kitchen job at an Israeli cafe, before working at La Terza—the restaurant where Ori and Genevieve, who was a hostess, met for the first time. From there, Ori spent time in the kitchens of Pizzeria Mozza, All’ Angelo, and under chef Gino Angelini at Angelini Osteria, where he worked for four years as chef de cuisine.

In 2012, Ori and Genevieve pursued their dream of opening their first restaurant, Bestia and in 2018 their second restaurant, Bavel, alongside their business partner and Director of Operations, Leah Bunch. In June, 2022, the team opened their third project, Saffy’s, named after Saffron, Ori and Genevieve’s daughter. With a background in the field of interior design, Genevieve played a key role in the design of all restaurants.