Butter Poached Lobster chanterelles, kabocha purée, pea tendrils, pickled shallots, aged balsamic
Wonderfully sweet and supple lobster. Everything was spot on, but I thought the kabocha wasn’t the best pairing with the lobster.
Foie Gras Terrine stumptown coffee, spices, lemon paste, sea salt, brioche
We were so fortunate to come to Bestia just days after the foie gras ban was lifted. The terrine was simply devine. The lemon paste was a wonderful complement to the smoothe butteriness. Why does foie gras pair so well with fruit?
Genevieve’s Little Gem Salad walnut vinaigrette, ricotta salata, soft herbs, radish, shallot
Alla’nduja housemade spicy ‘nduja, san marzano tomatoes, mozzarella, black cabbage, fennel pollen
We felt obligated to order pizza even though we all really wanted more pastas. But apparently there was room for this and the waiter recommended it. It was good, but I’m not a huge pizza person. No joke, that sausage was pretty darn spicy.
This has got to be one of the best bone marrow dishes in LA. Usually bone marrow is paired with some crusty bread, but here the marrow is intended to be scooped out and tossed with the gnochetti. Holy moly, it was sinfully delicious. Good bone marrow doesn’t just taste like fat, but it has a specific fat taste to it. You will never know what I am talking about if you’re a vegetarian. If you’re a vegetarian you should stop reading this blog. You probably already figured this out by now. Buff Bear gave 2 enthusiastic thumbs up.
Frickin’ amaze balls dude! It was certainly the truffle aroma that sent this one over the top. The pasta was soft, yet chewy. Panda Bear was a fan of this dish.
Why do all ragus taste the same? Always very good, hearty, and satisfying, but never any surprises. Oh that pasta was perfect though.
Uni has to be one of my favorite delicacies. Uni pasta is definitely a must have whenever I see it. Their version here was one of the BEST I’ve ever eaten. Most uni pastas are fairly simple, creamy from dairy and uni. Here there were added dimensions of flavor from the bottarga and spice from the chilies. It was just fantastic. This was my favorite dish of the night.
It ain’t an Italian dinner unless there’s branzino. The herb salad was bright and colorful, however it made the skin on the branzino soggy. Usually branzino is such a standout because of its crispy skin. Overall, I still liked this dish.
Hard to go wrong with fried dough balls.
Crème Fraîche Panna Cotta mixed winter citrus, meyer lemon cookie
The panna cotta was extra jiggly and I definitely like my panna cotta to lean that way. A firm rubbery panna cotta is almost as bad as a well done steak. Citrus fruits are probably not my first choice but it was definitely a change from your usual mixed berries.
Ohhh, so chocolately. That crust was just how I like my chocolate, so deep and rich and not too sweet. Chocolate lovers must order this.
7 – Good
4 – Not bad