Unearth The Voyage
Looking for Italian food that actually feels exciting in Los Angeles? Some restaurants manage to get everything right at once, the energy in the room, the confidence on the plate, and the kind of service that keeps the night flowing.
Bestia is one of those places. From the moment you sit down, the flavors come in bold and intentional, the space hums with life, and it’s easy to see why people plan their return visit before the check arrives.
If you’re after big flavors, polished service, and a dining experience that sticks with you long after the meal ends, this is a spot worth knowing.
1. Bone Marrow With Spinach Gnocchetti Glory
The first time that marrow hit the table, the aroma said buckle up. Rich, roasted bones landed with a sprinkle of parsley and that glistening shimmer that makes everyone lean in.
You scoop, you schmear, and suddenly conversation slows because butter has competition.
I like to chase the marrow with the baby spinach gnocchetti. They carry the juices like tiny edible sponges, tender yet structured.
A squeeze of lemon keeps the richness lively and bright.
Here is my tip for your fork: toast first, gnocchetti second, then a final swipe across the plate to catch the salty drippings. The balance is dialed just right, never heavy, always indulgent.
Order one to share, then wish you ordered two.
Service usually times it well, arriving early to set the tone. That first bite resets your expectations for the night.
At Bestia, this is the handshake.
2. Squid Ink Spaghetti With Lobster Drama
Your eyes go wide before the fork even twirls. The ink-black spaghetti glows against the plate like midnight with headlights, dotted with juicy lobster.
It smells oceanic and garlicky, with a tiny tickle of heat.
Texture wins here. The pasta lands al dente, bouncy and confident, while the lobster stays tender.
Every strand wears the sauce like a custom suit.
Do not sleep on the chili kick. It sneaks in politely, then stays long enough to make another sip of wine feel necessary.
If seafood is your mood, this locks the evening into place.
I once thought I would save half for bites around the table. That plan evaporated after two twirls and a nod from across the plate.
Sometimes the right move is selfish.
3. Scallop Crudo That Glows
One chilled bite and you are instantly quiet. The scallops arrive translucent and neatly dressed, glistening with citrus and a confident splash of olive oil.
Sea salt kisses finish the thought.
It is the precision that hooks you. Nothing distracts from the clean sweetness of the scallop.
Herbs add lift without stealing attention.
If you like to begin light, this is the right runway. Your palate wakes up and asks for more.
Pair it with something crisp and mineral, then sit back.
I once shared this with a friend who does not usually love raw dishes. Two bites later, the fork battles were real.
Victory tasted like lemon and ocean.
4. Cavatelli With Nduja Rhythm
Spice fans, this is your heartbeat. The cavatelli chew is perfect, like a satisfying drumbeat beneath the sauce.
Nduja brings smoky heat that rolls without overwhelming.
Each ridged piece catches the sauce in every groove. Pecorino drops in with salty brightness.
A hint of garlic rounds the bass line.
I recommend pacing yourself because it disappears fast. Share a bite, then guard your bowl.
You will thank me when the last curl lands on your fork.
On busy nights, this dish still arrives hot and steady. The kitchen knows its rhythm.
You can taste the confidence in every bite.
5. Lamb Neck That Falls For You
The first shred of lamb glides away like it has places to be. Char on the outside, silk in the center, and a jus that hums with depth.
Then a surprise hits the table with it.
Crisp romaine shows up dressed like a Caesar, bold and creamy. It cuts through the richness without killing the mood.
Bite, crunch, sip, repeat.
This is the dish that converts skeptics. Braised comfort meets dining-out energy.
You will remember the texture long after dessert.
I tried it once thinking I would prefer fish. Halfway through, I was negotiating for extra sauce.
Learn from me and ask for bread to mop the last drop.
6. Grilled Branzino, Skin Like a Secret
That skin crackles the moment the knife whispers across it. Underneath, the flesh is juicy and flaky, perfectly seasoned.
A simple drizzle of olive oil and a squeeze of lemon make the point.
Bestia treats fish with restraint. No clutter, no confusion, just respect for good product.
The deboning is a quiet flex.
If you want a main that feels light but satisfying, this is your lane. It lines up perfectly after a rich starter.
The finish is clean and bright.
I have ordered this when the table leans heavy on pasta. It brings balance without stealing the spotlight.
The plate returns to the kitchen empty.
7. Burrata Pizza With a Wink
The crust arrives blistered, airy, and ready to flirt. Burrata breaks open like a gift, pooling into tangy San Marzano tomatoes.
Castelvetrano olives add a buttery, briny pop.
Fermented chilies sneak in for a zippy kick. Oregano keeps it classic.
This pie is both playful and serious.
I recommend grabbing a center slice before the cheese sets. It is a small, messy victory.
Napkins were invented for moments like this.
On lively nights, pizza feels like the heartbeat of the room. You can hear the oven door and watch the pies fly.
The aroma trails you all the way home.
8. Caesar, But Make It Bestia
Whole romaine leaves arrive dressed to the nines. The coating is glossy, garlicky, and unapologetically rich.
Parmesan rains down like confetti you can eat.
This is not your average Caesar. It is punchy, modern, and very Los Angeles.
You will crunch loudly and smile.
Order it early so the cold dishes pace the night. It pairs well with something bubbly or crisp.
The dressing clings in the best way.
I watched the team assemble it from the counter once. The precision made me respect salad like a main.
Suddenly everyone at the bar wanted one.
9. Seven Faces And Other Sips
The bar glows like golden hour even at night. Seven Faces shows up tropical, bright, and dangerously easy to drink.
Passion fruit leads the way without turning sugary.
If you are seafood-bound, a crisp Riesling plays backup beautifully. The list leans balanced and thoughtful.
Bartenders guide without fuss.
I like to start here if the table is still assembling. A slow sip sets the pace.
The room buzzes while ice clinks softly.
Ask for suggestions and you will likely discover a new favorite. The team reads your mood quickly.
Your second round might arrive with a knowing grin.
10. Chocolate Budino, Curtain Call
When dessert whispers, budino is the voice. Silky chocolate settles into the spoon like it was born there.
A touch of olive oil and salt make it sing.
This is not a heavy finish, just a luxurious one. Cocoa depth without cloying sweetness.
Each bite resets your smile.
If you skipped earlier sweets, correct course here. Share if you must, but protect the final spoonful.
You will remember that last taste on the drive home.
I once told myself I was too full. Then the glass arrived and common sense politely left.
Zero regrets, only chocolate.
11. Mussels & Clams
The bowl lands, and the perfume of garlic and white wine says hello first. Mussels and clams peek from a saffron blushed broth, shells clacking like applause.
You tear into grilled bread, edges smoky, ready to chase every glimmer of juice.
A squeeze of lemon wakes the whole thing up, like sunlight through warehouse windows. Chili heat lingers, gentle but persistent, and you go back for one more shell, then another.
When the bowl tilts and the last tide of broth slides away, you already know the move. Ask for more bread.
No regrets, only echoes of the sea.
12. Ricotta gnochi
These ricotta gnochi are feather light, the kind you nudge with a fork and they sigh. Browned butter brings that hazelnut hum, while crisp sage crackles like good gossip.
A veil of pecorino melts on contact, salty and shyly assertive.
A flick of lemon zest keeps everything lifted, so each bite stays bright instead of heavy. You pace yourself, but the plate keeps convincing you otherwise.
By the time the last dumpling disappears, you are planning a return trip. Comfort does not have to be sleepy.
Here, it dances, then whispers, then vanishes.
13. Red Corn Maple Ricotta Friters
They arrive like little comets, Red Corn Maple Ricotta Friters, still audibly crisp. Break one open and steam rushes out, revealing a custardy interior tinted sunset red.
Maple threads over the top, not too sweet, just persuasive.
A swipe through whipped ricotta adds cloud to crunch, and a light snow of sugar settles. Corn’s nutty warmth hangs around, reminding you of street markets and late summers.
One bite turns into three, and suddenly the plate is a memory. If dessert is the encore, this one deserves the lights, the bow, the grin.
14. How To Do Bestia Like a Pro
Reservations are your golden ticket after 5 PM. The space hums, so plan a little early arrival for a smooth settle.
Valet saves you from circling the block.
Start with crudo or Caesar, then chase a pasta before the main. Share plates so the table stays curious.
Leave room for budino or a seasonal tart.
Counter seats add dinner theater with a view of the line. Outside tables keep the volume gentler.
Either way, service lands just right.
I once walked in without a res and scored a bar seat at 6. It turned into a perfect solo feast.
Sometimes luck joins the party.
