EW SHOW DAILY
80
Saturday, May 6, 2017
Los Angeles Travel
Italian for "beast," Bestia goes home-
made as much as possible, from its
charcuterie and pastas to its pizzas
and desserts. Those looking for a dif-
ferent take on pizza toppings might
try the Alla'nduja, which includes
a spicy 'nduja salumi, black cab-
bage, and fennel pollen. Among its
innovative pasta offerings are ricotta
dumplings with homemade sausage
and black truffles, saffron pasta with
braised lamb, and spaghetti with sea
urchin and squid ink bottarga. Meat
courses include grilled whole bran-
zino, roasted lamb neck, and pork
porterhouse.
Bäco Mercat
408 South Main Street
213-687-8808
www.bacomercat.com
Described as a "convivial neighbor-
hood spot" in the Old Bank District,
this restaurant features flavors from
countries surrounding the Med-
iterranean Sea with some Asian
influence worked in. Bäco Mercat's
signature dish is a flatbread sand-
wich featuring pork, beef carnitas,
and salbitxada. In addition to other
flatbread dishes, the restaurant,
which is open for lunch and dinner,
serves octopus with shishito and to-
matoes, slow roasted pork shoulder,
and a whole fried chicken, the latter
of which must be reserved 24 hours
in advance.
Redbird
114 East 2nd Street
213-788-1191
www.redbird.la
Redbird, labeled as modern Amer-
ican, has a seasonal menu of large
and small plates, in addition to a di-
verse wine list with "something for
everyone," according to the restau-
rant's website. Located in the rectory
of a former cathedral, the restaurant
is open for lunch on Friday as well
as dinner every night of the week.
Just a few of the dinner options
include king salmon with hedgehog
mushroom and nettle fondue, duck
with wild rice, plums, and xo sauce,
and wild boar accompanied by kab-
ocha flan.
Broken Spanish
1050 Flower Street
213-749-1460
www.brokenspanish.com
Dishes at Broken Spanish might
have familiar names—tamales,
quesadillas, frijoles—but a closer
look at the menu reveals what the
restaurant describes as "bold but re-
fined flavors." The frijoles aren't just
beans, but heirloom ayocote beans.
Vegetarian tamales are filled with
chestnut, parsnip, mescal, and com-
te, while the meat variety features
lamb neck, king oyster mushroom,
and queso Oaxaca. A quesadilla
with oxtail and plantain, rabbit, red
snapper, and chicharron also graces
the menu.
Downtown
Bestia
2121 East 7th Place
213-514-5724
www.bestiala.com
leaf, "Kung Pao" jidori chicken,
whole roasted Peking duck, and
Shanghai noodles. The restaurant's
wine list includes more than 400
choices, in addition to a variety of
Asian beers and sakes.
Faith & Flower
705 West 9th Street
213-239-0642
www.faithandflowerla.com
Located in the WaterMarke Tower,
Faith & Flower features a redefined
take on "Californian rustic cuisine,"
according to the restaurant's web-
site. This restaurant blends moder-
nity and the 1920s with its interior
design and cocktail menu. It is open
for brunch, lunch, and dinner with
menu options including 30-day dry-
aged ribeye steak, oxtail agnolotti,
shellfish risotto, and jerk marinated
chicken, as well as a raw bar.
L.A. food scene presents
an eclectic mix of ethnic
and American, casual and
upscale, trendy newcomers
and well-established
institutions
Near L.A. LIVE
WP24 by Wolfgang Puck
The Ritz-Carlton
900 West Olympic Boulevard
213-743-8824
www.wolfgangpuck.com/restaurants
This restaurant focused on modern
Chinese cuisine by the famed chef
Wolfgang Puck offers guests pan-
oramic views of the city's skyline
from The Ritz-Carlton at L.A. Live.
Diners can choose to create a three-
or four-course experience from the
menu by chef John Lechleidner with
options including crispy suckling
pig, red snapper steamed in a lotus
Los Angeles restaurants
continued on page 82
