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This is my second visit to Bestia and I was not minimally disappointed. They pulled off all the stops. The restaurant was crowded as usual. I had correspondence with the manager due to an experience at Bavel. She was very responsive and made our experience here an unforgettable one. First, we were given complimentary sparkling wine which was a very nice start to the evening. We then had the Mussels & Clams which was made made with housemade spicy anduja sausage, fennel seed, preserved lemon, toasted sesame, and calabrian chili oil. It had a bit of a kick, but was packed full of flavor. The rustic bread that came with the dish was perfect to sop up the flavorful sauce. The next item was the Lobster Crostino with squid ink aioli, pickled chiles, opal basil, and citrus. This was delicious and the squid ink aioli was just right. this was another complimentary antipasti which we were not expecting. Next we had the Genevieve's Little Gems salad which had little gems, ricotta salata, soft herbs, radish and shallots. This salad was dressed perfectly with the walnut vinaigrette. Next, we had the Roasted Marrow Bone which is spinach gnoccheti, crispy breadcrumbs with aged balsamic. I love bone marrow and this was very good except we all thought that the gnoccheti was a bit overcooked and too charred. The texture of the pasta was a bit hard as well. For the Paste dishes we had the Cavetelli alla Norcina which is ricotta dumplings, housemade pork sausage, black truffles, and grana padano. This was very good! However, we loved the Spaghetti Rustichella with dungeness crab, citrus, calabrian chili, thai basil and onion seed. This was delicioso! Before we received our Secondi, they gave us another complimentary Charred Broccoli di Cicco forgivably made with tonnato sauce, fennel seed, squid ink breadcrumbs with ahi tuna mixed in. The broccoli was perfect with the sauce. For our main dish, we had the 32oz Bone-inDry Aged Prime Ribeye with apple balsamic and brown butter served with argula, radish, and tarragon The ribeye was cooked to perfection. It was tender and flavorful without too much fat. 32oz was quite a lot, but satisfied all of us. We were very full by then, but shared the Creme Fraiche Panna Cotta with gaviota strawberries, blood orange-honey syrup and meyer lemon cookies. The panna cotta was creamy and delicious with the syrup and strawberries. The evening was my birthday celebration and I must say I was thoroughly freezer satisfied. Thank you, Bestia for a wonderful evening. You must have a reservation to dine here and you need to do so wayyyy in advance. If you want prime dining time, then be prepared to reserve months in advance. Well two months in advance to be exact because that's when they open up their reservation slots. Bestia is a husband and wife establishment and sentry the husband is the chef while the wife is the pastry chef. The place itself is not that big, they have indoor and outdoor dining options, and the decor is eclectic modern if I had to describe it. I wouldn't say it's romantic, and the dress code is casual, but again it's LA, casual can mean Gucci shirt and Amiri jeans.