This week on Good Food Jonathan Gold reviews Bestia, the brainchild of chef Ori Menashe. Menashe worked under Chef Gino Angelini for years before opening Bestia late last year. Jonathan describes the restaurant as truly Italian. He recommends ordering the house made charcuterie, the Cassoela Milanese, cavatelli alla norcina, beef heart tartare and rice pudding for dessert.
2121 E 7th Pl
All of Jonathan Gold’s restaurant suggestions are on the Good Food Restaurant Map.