There are some dishes that are just so good, you take one bite and your eyes roll back into your head and you savor each tiny morsel until you're using your finger to lick up every last bite from the plate. Ok, maybe that's just us, and at least on one night this weekend, it was with Ori Menashi's ricotta cavatelli with sausage and black truffles at
Bestia. It is seemingly simple, an unadorned bowl of hand-made pasta cooked beautifully al dente so it has some chew and depth, lumps of pretty pink pork sausage and a buttery sauce flecked with real black truffles. But you know a lot of work went into each component. It is so comforting, so perfect, and exactly what you want on a cold winter night in LA (or anywhere for that matter).
Once again, we hit up a place right after the
LAT review, and in true fashion, there was a line out front even before the doors open, the bar was full immediately, and we thought we wouldn't be able to get a table. Lucky for us and our taste buds, we did.
