Bestia

Down a deserted-looking street in the outer reaches of the Arts District lies one of LA’s most popular restaurants. With a wine list that sports categories like “Wiggle. Wiggle. Wiggle” and “S.W.A.G. Approved” you know you’re in for an experience. Wine director Ryan Ibsen has started a new practice called the “bone luge,” which involves sherry being poured down an empty bone. The primary focus of the list is its pairing-power with chef Ori Menashe’s truly outstanding menu, with wines that lean heavily in the high-acid, mineral-driven, saline—and sometimes funky—direction. The bar program is overseen by Julian Cox, with the usual great results.