The weekend starts on Thursday night.
Bestia, near “closing” time, was still bustling…
“Bestia Cola” - rosso vermouth & aperitivo, lemon, aged balsamic, cherry-honey syrup, seltzer, served over long ice… Nicely poured!
Homemade country bread - wood grilled, olive oil, garlic, salt… Satisfying.
Roasted marrow bone - spinach gnochetti, crispy bread crumbs, aged balsamic… Still a great dish after many years! In fact, the sheer quality of preparation of this marrow tells me that Chef Ori’s kitchen is really hitting full stride. Tonight’s version was beautifully executed in all aspects.
Agnolotti all Vaccinara - saffron pasta parcel, braised oxtail, brown butter, rosemary, pistachio, currants… Daring flavor combinations, with silky yet toothsome bite on the pasta. The oxtail’s richness was just strong enough to play with the currants. Really enjoyable.
Crème Fraîche Panna Cotta - viva elisa strawberries, blood orange honey syrup, meyer lemon butter cookies… WOW! Get this. Those strawberries are at the height of their season right now.
Wonderful late-evening (for L.A., at least) supping… Bravo! To Chef Ori & his team.