In 2010, Menashe and Gergis decided it was time to pursue their long-awaited dream of opening a restaurant together. With a background in the field of interior design and furniture, Gergis played a key role in the design of Bestia and began working towards building a front of the house career. As time went on, that decision took a sharp turn when just a few months prior to opening in 2012, her obsession with sugar and her husband’s love of her desserts took reign and it was decided that she would take on the role as pastry chef.
At Bestia, Menashe and Gergis works alongside each other to create a true husband and wife restaurant. Bestia is a multi-regional rustic Italian restaurant focusing on a “from scratch” approach, offering house-made charcuterie, in addition to handmade pastas and pizza made in an Acunto oven. On the pastry side, Gergis’s desserts focus on a clean and simple approach to create a daily changing menu that is centered on the freshest, most local ingredients possible.