Bess

The inspiration

Bess began as a wine bar concept and grew into an Italian restaurant once the team found its chef . Nearly everything in the room is thrifted, chosen to make the space feel like it was transported from another era .

Who's behind it

Chef Dani leads the kitchen, and the house credits her with the mushroom cavatappi in particular . Pastry is handled by Sarah, a self-taught pastry chef whose specialty is pairing desserts with wine .

What to order

• Mushroom cavatappi: A chef-driven specialty built around mushrooms and asparagus, and a dish diners keep ordering .³
• Meatballs: Veal, pork and wagyu meatballs in house sauce, highlighted in local coverage .

What people are saying

Diners and writers keep returning to the room itself: a cozy, warm, intimate space with mid-century thrifted decor and even a photo booth³ . En Primeur Club describes Bess as a wine-forward Italian spot closer to a European enoteca than a typical American wine bar, with a largely vegetarian-friendly menu² . Guests also appreciate that the kitchen offers gluten-free options across its Italian American classics² .

Why you should try it

Bess sits in the heart of Sierra Madre, a walkable foothill village that makes an easy evening out^1,2 . Settle in with a rotating glass of wine, order the lasagna the tagline promises, and let the night expand or contract around however long you want to stay^4,2 .