Eater LA editors highlight their favorite dishes from recent dining experiences. Bestia in the Arts District offers cavatelli alla norcina featuring hand-rolled ricotta dumplings with pork fat, cheese, and black truffle, complemented by thyme. This dish, while modestly portioned, is perfect for sharing. In Dana Point, Truly Pizza introduces an upcoming pizza Romana with a thin, cracker-like crust, topped with a rich tomato sauce, pecorino cheese, and oregano, delivering a crispy yet pliable base that reflects chef Chris Decker's attention to detail.
Bestia remains a beacon of bustle, even on a Monday night. The restaurant's signature cavatelli alla norcina, a world-class pasta dish, features hand-rolled ricotta dumplings laced with pork fat and cheese, creating a glaze on the pasta. The earthy, heady flavors of black truffle pair beautifully with the amalgam of meat and carb, while a whisp of thyme adds levity to the dish, which is modestly portioned for sharing.
Chef Chris Decker’s pizza Romana, which isn’t on the menu yet, features a cracker-thin crust made from just five ounces of dough, providing a lahmajune-like shape. The pizza shines with a deep, sweet tomato sauce topped with delicate curls of pecorino cheese and a hint of dried oregano, culminating in a crispy yet pliable crust with just a touch of blistering on the edges.
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