Bestia - again!

When I'm craving pasta, as far as my mind -- and stomach! -- goes, there is truly only one option -- Bestia. Having been to this wonderful haven of all things gloriously Italian on a handful of occasions, I still find myself blown away by how consistently packed the restaurant is (I always circle the date of my reservation made months in advance on my calendar), and how absurdly delicious husband and wife duo chef Ori Menashe and pastry chef Genevieve Gergis' dishes and desserts are. I typically order a combination of tried and true favorites, like the Cavatelli all Norcina, and an array of new items to sample (on this past visit, the Agnolotti alla Vaccinera may have officially stolen my heart). Course after course, it's never any wonder why the restaurant and its chefs continue to receive such recognition and accolades (from the likes of James Beard Foundation, Food & Wine, LA Weekly, Esquire, Time Out -- the list goes on and on), and why their perfectly cured salumi, expertly al dente pasta, and otherworldly pastries are truly impossible to beat.

Dress: Laura Byrnes Lana Cocktail Dress in Red (sold out)
Shoes: Modcloth Currant Scones Heel in Black (old)
Lips: Lime Crime Velvetines in True Love
Brows: Anastasia Beverly Hills Brow Definer in Ebony
Bag: Kate Spade New York (old)

Smoked Chicken Liver Pate with preserved lemon, herb salad, and grilled bread.

Farro Salad with crème fraîche, English peas, pine nuts, pickled sunchokes, fried lentils, and herbs.

Roasted Heirloom Cauliflower with colatura, almonds, fermented currants, and candied chilies.

Agnolotti alla Vaccinera with cacao pasta parcels, braised oxtail, burro fuso, grant padano, pine nuts, and currants.

Cavatelli all Norcina with ricotta dumplings, house made pork sausage, black truffles, and grana padano.