House-made charcuterie and salumi have been a standard part of Ori Menashe's menu at Bestia since opening, but according to the chef, the insanity that ensued over the coming months didn't allow the kitchen to perfect its program.
Now that things are in full gear, Menashe has decided to overhaul the house-made cured meats with 16 new forms of charcuterie. According to the chef, all the meats are procured locally and butchered in their own kitchen, which means increased consistency.
The selection officially launches today, with a chef's selection (priced at $25) served with grilled house-baked bread. Here's the full menu, the last of which will end up on the menu at Menashe's long-awaited Middle Eastern restaurant.
Three Chili Salami
Black Pepper and Garlic Salami
Fennel and Chili Salami
Fennel Pollen Salami
Copp Di Testa