Alex Falco is an experienced Executive Chef and the co-owner and founder of Men & Beasts in Los Angeles. He is skilled in plant-based Chinese cooking, charcuterie, pizza, cost management, event management, and sourcing.
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Wow, what an amazing experience. The food at Men & Beasts was absolutely fantastic. We had the set menu for two, which included dumplings, asparagus shumai, sweet and sour mushrooms, tofu, monkey buns, and an incredible dessert. Every dish was beautifully presented and packed with flavour. It’s hard to pick a favourite because everything was so good. The atmosphere is wonderful and the décor is stunning, creating a really special dining experience from the moment you walk in. If you’re looking for something a little different in Los Angeles, this place is a gem. Highly recommended!
Came here for their Chinese New Year’s event and was surprised at how good the food was.
I’ve explored a little bit of the vegan food scene in LA and happy to say this is a great addition.
There are two separate entrances which is a bit confusing but we were eventually sat in the outdoor area.
They’re a tea house with a wide selection of choices. We tried the milky oolong which was excellent. We could’ve seeped it longer for a richer taste.
Food wise, I don’t think we got one bad dish.
Smashed cucumber 5/5 - not your typical take on this dish, heavy on the cilantro which I love and came with carrots, great level of spice
Dumplings 4.5/5 - couldn’t tell these were vegan
Baby carrots 4/5 - probably the most interesting dish, tasted more like a dessert, baby carrots covered in a sweet sesame/mochi covering
Biang Biang noodles 5/5 - love this dish and great spice without being too oily
Sweet & Sour mushrooms 4.5/5 - deliciously crunchy, great flavor, only complaint is you almost get more batter than mushroom
Bao beignets 4.5/5 - can’t go wrong with beignets and their sesame dip is divine, just wish it came with more
All in all, a great surprise. Staff is friendly and they also have a great selection of beer.
3
We came here for dinner via car on a Sunday evening in mid-March 2026. We parked on a side street for free and walked over. We had made reservations a couple of days beforehand, arrived early, and was seated right away.
The restaurant was very cute and the food was not bad. The dishes were tasty and we did not miss the meat from any of the dishes (this restaurant has a full vegan menu). We got the Smashed Cucumber which was good but could have used vinegar.
Our favorite dish was the Oyster Mushroom Bao. The pan-fried Dumplings were great - perfectly crispy with a yummy soy sauce. My vegan-partner really enjoyed the Cheddar Rangoons.
We thought the Monkey Buns was too sweet and wasn't worth it. The Baby Carrot reminded us of some of our favorite desserts we had in China. The Biang Biang Noodles was surprisingly spicy. He a curry flavor to it and my partner said that it needed vinegar, which I agree with.
The veggies in the Kung Pao Tofu dish were perfectly seasoned but the tofu was a bit too salty for our liking. Overall, we didn't think the food was good enough for the high price we paid. Service was fine but the food needed way more acid.
5
Delicious, inventive, vegan Chinese food. No compromises on flavor. Every dish is well seasoned and distinct. Great service too.
Recommend the Monkey Buns, Carrots, Asparagus Shumai, Sweet and Sour Mushroom. Housemade icecreams are a big hit. And get some tea, pairs well with the meal!
3
The appetizers were so amazing and unique. The mains Sweet and Sour mushroom and the Kung Pak Tofu were too salty. More salty than I would prefer. If they could do half the salt I would have given them 5 stars.
