Bestia Cookbook

October 23, 2018

The Bestia cookbook, from Chefs Ori Menashe and Genevieve Gergis, is currently available for purchase at both Bestia and Bavel or order online from one of the websites below.

Genevieve’s Traditional Mexican Wedding Cookies Recipe

October 22, 2018

Genevieve’s Traditional Mexican Wedding Cookies Recipe Genevieve makes these cookies every holiday for as long as she can remember. Her version of the Mexican wedding cookies are nicely salted, extra buttery and have a good amount of nuts, making her recipe slightly different than most. Ingredients: 1 cup unsalted butter, at room temperature ½ cup […]

Join the Bestia Team

October 3, 2018

We’re always on the lookout for hardworking individuals with a good attitude and a passion for food that would make a great addition to our team. If you would like to apply, please send your resume to info@bestiala.com.

Shop our Collection of Bestia Cookbooks, T-Shirts & Aprons

October 1, 2018

We have Bestia cookbooks, t-shirts and aprons available for purchase online, directly in the restaurant or via mail upon request. Please visit us at Bestia or email us info@bestiaLA.com to inquire about direct shipping. Bestia Cookbook The Bestia cookbook, from Chefs Ori Menashe and Genevieve Gergis, is currently available for purchase at both Bestia and […]

Behind the Scenes with Bestia Sous Chef Rusty Reed

March 13, 2018

Rusty Reed is a really great sous chef that we are grateful to have on our team. Beyond his cooking talents he remains one of the most humble and warmest faces in our kitchen. We are equally grateful for his freestyle rapping skills that should not be underestimated. If you have the chance to listen […]

The Chocolat Behind our Budino

September 22, 2017

The Bestia dessert menu is constantly changing throughout the year, but our Chocolate Budino Tart is one of the original mainstays that never leaves. Local chocolatier and founder of Bar Au Chocolat, Nicole Trutanich supplies us with the bittersweet chocolate that gives this dessert a beautiful flavor development that the pastry team at Bestia had […]

Behind the Scenes with Bestia Chef de Cuisine Melissa

July 28, 2017

With a beyond impressive ability to keep a calm demeanor in the kitchen and an unparalleled work ethic, Melissa Lopez – Bestia Chef de Cuisine – fills a hard to replace void in our beast of a kitchen team. We asked Chef Melissa to tell us a little more about how she started her career in cooking, […]

Wine Pairings for the Bestia Menu

January 27, 2017

While it is true that an Italian origin can be traced to just about everything on the Bestia menu, lighter Mediterranean influence permeates throughout. Chef’s food is layered and balanced and the dishes range from subtle to powerful. Pairing wine with the food at Bestia doesn’t need to be complicated, but it should be noted […]

Bestia and BlueCut Chef’s Love Apron | Benefiting CoachArt

June 3, 2016

Bestia and BlueCut Aprons come together to support CoachArt, an amazing grassroots organization benefiting children with long-term health issues and disabilities. Teaming up with our friend, neighbor, and designers, Chachi Prasad, & Karam Kim Co-founders of BlueCut, we created a custom apron where CoachArt will receive 100% of the proceeds. We decided on CoachArt, a […]

A Perfect Blend

April 20, 2016

Our talented friends over at August Uncommon have created their first custom tea blend, Avalon, for Bestia.  Avalon is a burnt apple oolong served chilled on draft, and we just can’t get enough of it. This tea is a collaboration between August’s culinary lead, Gina Zupsich and chefs  Chef Ori and Genevieve.  It’s their first collaboration. We […]