It’s hard to imagine Bestia—already one of the city’s buzziest restaurants—getting any more popular, but chef Ori Menashe has just received a major honor that will no doubt raise his Arts District restaurant’s national profile. This morning, Menashe was announced as one of Food & Wine magazine’s 2015 Best New Chefs.
The chef, known for Bestia’s on-point pastas and pizzas, as well as his mastery of butchery and charcuterie, joins a 2015 list that also tapped Carlos Salgado of Costa Mesa’s Taco Maria. This is one of the top national honors for on-the-rise chefs, a title that has previously been given to such luminaries as Nancy Silverton, Michael Voltaggio, Roy Choi, Jon Shook and Vinny Dotolo, and numerous others who’ve made a lasting mark on L.A.’s dining scene.
In its write-up of Menashe, Food & Wine called the chef a “meat virtuoso: Bestia’s menu offers more than 60 forms of sensational house-made charcuterie in addition to impeccable pastas and pizza.”
Menashe, who was born in L.A. but largely raised in Israel, is now working to open a Middle Eastern restaurant in the Arts District.