The real draw here are the perfect, soul-warming pastas. The spaghetti rustichella with dungeness crab and cavatelli alla norcina with housemade pork sausage and black truffle are the slam dunks.
Their strawberries and cream is a classic dessert made all cheffy with this delish collage of fresh berries, strawberry buttermilk ice cream, clotted cream and walnut macaron.
Started with an old fashioned, then tried the veal tartare crostini, bone marrow, cavatelli alla norcina, with coffee & donuts for dessert....so satisfied. a better tip may be what is not good here ☺️
The Spaghetti Rustichella is made with lobster, sea urchin, garlic, Calabrian chilies, squid ink bottarga and breadcrumbs elevate this spaghetti to VIP (Very Important Pasta) status.
The scope of the menu is ambitious and innovative, as Ori hates to waste meat, meaning you'll find the occasional beef and lamb heart or chicken gizzard dotting the offerings.
Really loved this meal. Fantastic pasta, delicious calamari, and perfect bone marrow. But it's definitely a meat place. The branzino we had was tasty, but mealy in texture.
Continually advancing their in-house charcuterie, becoming more and more scrumptious each visit, the chef's selection salumi platter is fabulous to share.
At this point, Bestia may be best known as the downtown restaurant you can't get into, so you should probably plan your next dinner there a month in advance.
Hard to book but can walk in and wait by drinking at terrace. Everything taste great but follow the reco. Bone marrow is great with spinach pasta under that.
Bestia is great, but loud. I ordered a pappardelle that was delicious, and a tartare that was ok. Next time, I wanna try the pizzas.