Powerhouse Chef team Ori Menashe and Genevieve Gergis are responsible for making Angelenos fond of eating trendy animal parts, teaching us how to pronounce ‘nduja, and creating two restaurants in Downtown Los Angeles that never have easy reservations!!

Bestia or Bavel? Let me make it easy for you to plan ahead! 

Meats or Spreads

The house-cured meats in the Salumi Platter at Italian rooted Bestia is probably one of the best ways to start a meal. The chef’s curated platter serves between 2-3 ($26) or 4-6 ($33), with my personal favorite being the sweet pork spread atop crusty bread.

If charcuterie is not your style, then turn your attention toward the Smoked Chicken Liver Pate ($18) or the Roasted Marrow Bone instead ($21).

At Middle-Eastern centric Bavel, it’s all about the spreads! The thick and chunky Hummus ($12) and Duck ‘Nduja Hummus ($13); the creamy Babaganoush with lemon chili salt ($11); and all served alongside a stack of warm house-made pita bread.

Seriously the meal could end here!! But of course, it doesn’t 🙂

Carbs or Caveman 

It’s not in your “best” interest to come to Bestia and not have a pizza or pasta. One of my favorite pizzas is the Guanciale with cured pork, heavy cream, leeks, capers, mozzarella, and Aleppo pepper ($20). Still, you can never go wrong with a Margherita crafted with San Marzano tomatoes, mozzarella, basil, olive oil, and sea salt ($18).

If it’s your first time and you’re craving pasta, the Agnolotti Alla Vaccinara is the way to go. Get ready for savory purses of braised oxtail, swimming in brown butter, rosemary, pistachios, and currants ($23).

While Bavel does offer an entire Flatbread section, it’s hard not to watch a roaring fire from your table and not crave something a bit more primal. Go with a Fried Quail ($19); a Roasted Cauliflower served with crème fraiche serrano dip ($17); or a Grilled Octopus served with orange-infused yogurt, sumac, dried bell pepper, sun golds, and chervil ($21).

Strait or Shawarma 

The now-beloved neck portion of the lamb is a featured dish at both Bestia and Bavel. At Bestia, you’ll find the Slow Roasted Lamb Neck served taco style with smoked anchovy crème fraiche sauce, little gem lettuce, and soft herbs ($42).

At Bavel, you’ll be ordering the Slow Roasted Lamb Neck made in Shawarma style alongside tahini, pickled vegetables, pickled turnips, and that tremendous warm pita bread ($45).

Dolce or Dates 

Wine or Cocktails

You don’t have to choose! Both Bestia and Bavel have a wine list that goes on for miles and includes regions you’ve never traveled to!! Bringing your own bottle is discouraged by a very high corkage fee ($35) so try something you never have before and don’t be afraid to taste before you buy.

Bestia’s cocktail program was first created by master mixologist Julian Cox, and even my go-to Martini feels like something extra special. Just don’t let the tiny glasses fool you 🙂