[MUSIC] I decided to open
an Italian restaurant cuz that's what I've
been doing for the last 11 years. >> I had 11 days of
training in a kitchen before we opened
this restaurant. That was my entire
pastry career. [LAUGH] [MUSIC] >> A friend of ours had
a, she had a funeral. And,
>> This is depressing already. I've decided to
cook the food for after the funeral. Genevieve said
that she'll make a couple of pastries. Nancy Silverton walks
into the house with sunglasses on and Nancy
from the other side of the room starts yelling,
who made this? Who made this? So Genevieve was nervous. And she's like, I did. And she's like
this is amazing. This is what
you gotta do. And that's how
she started. She's good.
>> Ori! You're not supposed to
say all these things! It's embarrassing. [MUSIC] >> Yeah, but
I'm proud of ya. You're fucking crazy. [MUSIC] [SOUND]. [MUSIC] >> My name is
Ori Menashe and I'm the head chef of
Bestia Restaurant. >> And
I'm Genevieve Gergis, and I'm the pastry chef
of Bestia Restaurant. >> And
we opened this together. >> As a family. [LAUGH] [MUSIC] Me coming from Israel
makes a big difference on my menu. I use a lot of the same
ingredients or ingredients that I'm
comfortable with and that's why that it's very
different than all of the rest of the Italian
restaurants in Los Angeles. This is gonna be
an octopus carpaccio. So what we do is
basically we boil the octopus with red wine and
different spices, salt. And take it out
of the liquid and then we'll compress it. and this is the log that,
that appears. I have a sauce here
that's made out of chopped anchovies. I add fish on octopus
cuz octopus is not that fishy. I want it to actually
taste fishier. >> [MUSIC] Small salad,
compliment this. [MUSIC] That's it. Bestia means
beast in Italian. Here our philosophy
is we try to make sure that we
kill less animals. So this dish that
I'm gonna show you right now is my favorite
dish on the menu. So it's going to be
chicken gizzards. And when we do get
the whole animals we'll use the tail up
to the nose. Finish this with
a little sea salt. That's it. >> Just like my husband,
we don't waste anything. I'm making moscato
zabaglione. The yolks that we use for
the zabaglione, then I use the whites for
the meringue [MUSIC] On the top. You didn't get the peel. >> Fucking amazing. >> Aww! We met at a restaurant
nine years ago called La Terza which
was Gino Angelini's other restaurant. And I started as
a hostess and he was a line
cook on salad. Ori! >> Yeah? >> I didn't like him, actually, because he
was very macho player. But we slowly kind of,
I warmed up to him and saw his, that he has
a really good heart. >> In a couple minutes
she's gonna correct me and say that I'm doing
something wrong. >> [LAUGH]
>> She made me like to
drink tea at night. >> [LAUGH] He's so funny. >> It's kind of,
kind of weird. >> [CROSSTALK].
>> Where, [CROSSTALK] I, I, I used, I used, I used
to drink beer at night. Now I drink tea at night. >> Here,
I'm gonna scoot you. So that it's on the heat. Does that count
as a correction? >> Yep. I told you. >> We do have a lot
on our plate. [LAUGH]. >> You're beautiful. >> No, I'm huge. >> You're beautiful.
>> Look, whale. The whale is for,
this is how I feel. We rarely get out for
a night off. >> So we have to be very
careful about where we choose. Cuz, because we
only get that chance once in
a great while. >> [INAUDIBLE]. >> I was missing
this curry. [MUSIC] >> Chef. I'm at the bar waiting
trying to order a drink, waiting for you. >> Sal.
>> What is going on. >> Let's go man. Joining us was Alia,
and she's, looks like a little lady but she is
our butcher and she's one of the strongest
people in the kitchen. And then we have Illugy, who's one of our
bartenders here. He's a big pain
in the ass. >> Cheers.
>> Cheers. >> To you, chef. [MUSIC] >> We decided on the
Wolvesmouth cuz they're pushing the envelope. >> This is every day. >> It's the cutest thing. >> I deal with
this every day. >> We're really gross. >> I deal with
this every day. [LAUGH]
[MUSIC] >> Someone yank me in. >> Help me with the door. Well would you help
me with my butt? [LAUGH] [MUSIC] >> We're heading
to Wolvesmouth, these guys
are awesome cooks. Yeah this guy
basically is living the dream
of a chef. He works in his apartment
and cooks whatever he wants to 20 people
three nights a week. These people are expecting
something different. >> Crazy. [MUSIC] >> Woo. [MUSIC] >> I met Craig, probably
a year and a half ago. We kind of see eye
to eye with cooking. So, we're, we're,
we're good friends. >> Ladies and gentlemen. Welcome to Wolvesmouth. If you don't mind
grabbing your seat, please. We're just
about to start. Thank you! [MUSIC] >> Essentially I started
Wolvesmouth more off and on about seven and
half years ago. And I really wanted
to have a more intimate style gathering
of just people that I, I would even
have as friends. You know, whatever. Just getting
people together. Being able to do the kind
of food that I wanted to create, but in a way
different environment that had the music
that I wanted to play. It had the kind of feel
that I wanted to have, which if you look
around my space, there's taxidermy and
shit everywhere, and art because that's
what I enjoy. [MUSIC] Just so
you guys know what you're eating real quick? This is a ribeye cap. Broccoli stalk and
jalapeno slaw, pink lady apple, broccoli
tempura, broccoli cheddar puree, and pepper
with sherry vinegar. >> This is so good. >> Really good. I could eat like,
four of these, but then I would be full for
the rest of the stuff. >> His dishes seem
like they're a lot, but then when you take one
bite it all makes sense. >> It's concentrated
carrot, parsley, delicata squash, butter and squash
puree, candy lemon jelly, dungeness crab,
skate wing, raw turnip, and then lightly
pickled carrot. >> Have we ever had
anything like this, Ori? >> No. >> No? >> Flavor profile
is very different,. It's a really,
really good dish. >> The way that I kind
of like lay it out. Like we went, rib, ribeye
cap on the first course. I like to go up and down
rather than like this, like the buildup cuz I
just feel like I just, you just get
pummeled by a, a whole bunch of
meat all at once. And you end up
feeling gross. I, I want people to be, to have a tasting
menu and still feel like they
can go fuck after. >> The balance
is incredible. These flavors, it pops in your mouth
like nothing I ever had. [MUSIC] >> My favorite courses. [SOUND]. >> Fucking
brulee bananas. This is my country and
shit. >> We're almost done. [MUSIC] [APPLAUSE] Food was
fucking awesome. >> Good seeing you. >> Really, really
impressive, always. Always. >> Thank you. [MUSIC] >> Let's go. Illugy! Alia! [MUSIC] >> Don't make fun of me. >> How do I close this? [LAUGH]. >> Chef, you've never
been to Tony's? >> Not once. >> Chef, what the hell. >> It's dirty. >> Honey, you're
the worst date ever. >> What?
Fuck you! I'm not your
fucking date! >> I'm kidding,
I'm kidding! [LAUGH]
>> I'm gonna kick your ass right now! >> Oh please don't smile. So mad. >> [LAUGH]. [MUSIC] We're gonna go to Tony's. It's a bar right
next to Bestia. It's act, it's actually
my first time there. [INAUDIBLE] If I
go to a bar for a drink it will
never be a drink. It will be five drinks or six drinks, and then I,
I'll get home drunk. >> And you'll wake up
next to a Illugy and wonder what happened
to your life. [LAUGH] [MUSIC] >> You guys got your ID? [MUSIC] >> To you chef. Max. [MUSIC] >> Thank you very much. >> Yeah no problem. >> To this guy. >> I kind of destressed
yesterday so, it was good. [INAUDIBLE]. [MUSIC] I probably. >> A lot. >> Did like. >> Can't remember.
>> Seven or eight shots and then. >> But I had to make him
coffee to get out of bed this morning. [LAUGH].
>> A couple glasses of wine and some beer. I, I,
I could I could drink. And not make
a fool of myself. >> [LAUGH]. >> Not that I would mind
making a fool of myself. Thank you guys for
a great meal. Let's have this shot and let's head to Bestia
to have some falafel. [CROSSTALK].
>> Cheers. [SOUND]. [MUSIC] >> That was good. >> Did you
enjoy yourself? >> I didn't get a drink. >> You got
a bunch of juice. >> But since I, since I didn't get a drink, I want a slice of
pepperoni pizza. >> Okay fine. >> Yay. >> You need a slice? [MUSIC] >> Can I get a slice
of pepperoni? >> [INAUDIBLE]. [MUSIC] >> I love Pizzanista! It's unexpected how
good the pizza is, because you just
think it's whatever. It's a pizza place. It looks very unassuming. But their pizza's
actually really good New York style like thin,
crispy, cheese but not too much cheese so
it's not too heavy. And all their meats are really
really high quality. You see the pepperoni
in there, on there is really good. Look what he did! When you're pregnant, they give you
extra slices. >> Aah!
It's so good. >> They wouldn't let me
drink beer [LAUGH] so, cuz everyone is so
judgmental. So I'm gonna eat pizza. [LAUGH]. [MUSIC] Are you guys ready to
make a Munchies meal? [CROSSTALK] [APPLAUSE]. >> Let's do it! [MUSIC] >> No, no, no. >> Yeah. We're going
back to Bestia. >> Make a left. >> Let's go
back to Bestia. We've got Jesse, oh. [CROSSTALK]. >> Some falafels. >> Some falafel and
some, some beer. >> Oh. >> What are you going
to make Genevieve? >> I don't know. I'm going to think
of something. >> I'm excited. >> Over my leg bitch. [LAUGH] I'm glad
you're excited. >> You two need
to fucking simmer down, all right? [MUSIC]
>> Okay. Sorry.
[MUSIC] [LAUGH]. >> Oh!
Wassup, boys? >> Getting munchies. I'm excited! [MUSIC]
My munchies meal
was popcorn. It's gonna be, it's gonna be very,
very after marijuana. But I'm not doing that,
because I am pregnant. Just so we're all
clear about this. [LAUGH] I have some
leftover caramel that I'm gonna use up. Drizzle that, white,
dark chocolate. Maybe salted peanuts,
marshmallow goop, it's gonna be gross. It's gonna be gross in
a really good way though. Not gross in a bad way. >> I made, falafel, with
house made pita bread. This is basically my
dad's falafel recipes. And we're gonna fry
this up right now and we're gonna make some
fresh pita bread too. Then we have
couple different, Israeli salads or Middle
Eastern salads some tahini I don't know if
its munchies enough but that's considered
munchies in Israel. Who wants this one? We would drink beer and
then go and eat falafel. Fermented mango. It's nice.
Called omba. >> Mm, it's so
fucking good. [MUSIC] >> 17 of you
motherfuckers. Let's get
cocktails going, I'm gonna go make
cocktails for you. >> Ori. When, when are you
gonna open up another spot
that has this? >> A year. >> It's fucking amazing. >> Fuck yeah. >> Wow. >> Meatloaf.
>> [APPLAUSE] >> This is my. This is my
pregnant fantasy. >> Oh my gosh! It's so good. >> I'll tell you my
pregnant fantasy. [LAUGH]. >> I know that the people
from Wolvesmouth can't wait for
me to make it again. So I, if, if, they
approved of it then I feel like it's a success. >> My munchies wheel,
meal was for me so I, I enjoyed it. So I think that
makes it a success. It satisfied my cravings
so I think that works. Is this is your You
look so spiffy. [LAUGH]
