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Felix (Los Angeles, CA) [2]

Felix Trattoria
1023 Abbot Kinney Blvd, Venice, CA 90291
424-387-8622
www.felixla.com
Wed 09/16/2026, 08:30p-11:10p





Evan Funke's rise over the past decade can likely be traced back to the debut of Felix in April 2017. It was here where the Chef really built his image as a "custodian of Italian tradition," famously evidenced by the installation of a "pasta laboratorio" in the restaurant's main dining room, where guests could see for themselves the creation of pasta fatta a mano.

The success of the venture allowed for the creation of a number of follow-on endeavors: Mother Wolf in Hollywood (December 2021), Funke in Beverly Hills (May 2023), Mother Wolf in Las Vegas (December 2023), Tre Dita in Chicago (March 2024), and Mother Wolf in Miami (October 2024). There's also Bar Avoja, a cocktail bar in the back of the original Mother Wolf that debuted in May 2025, replacing the members-only Mars (January 2024 – April 2025).

All that being said, it'd been a while since I'd been to Felix, so I felt that it might be finally time to revisit the spot where it all began.



As far as decor goes, not much has changed inside, but a rather capacious dining patio was constructed during the pandemic, as shown above. Note that both photos were taken at the end of the night, with everyone cleared out. The place was actually packed for most of the evening.


Here we see Felix's menu, which boasts a firm focus on pastas, though pizzas and starters certainly get their time to shine as well. Also pictured is the restaurant's selection of wines by the glass, cocktails, beers, and spirits. There's a very respectable Italian-leaning wine list available as well. Meanwhile, the corkage fee is $75 per bottle, limit two. Click for larger versions.


SFINCIONE [$13.00] | focaccia siciliana, rosmarino, sea salt & extra virgin olive oil
Dinner kicked off with a fluffy, sweet-ish Sicilian-style focaccia, one perked up by pricks of salt and the pineyness of rosemary.


Given that this is an Italian joint, I opted for the 2006 Tenuta San Guido Sassicaia Bolgheri as tonight's twentieth anniversary tipple. Generally regarded as the progenitor of the Super Tuscan class, the wine's first commercially-released vintage was 1968, made available in 1971 (though the actual first vintage was 1945). This particular bottle was a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, aged 18 months in 40% new French oak.

• Initial Impressions: On the nose: lively black fruit and violets, French ham, and hints of Band-Aid. On the palate: largely silken, with healthy amounts of dark berries alongside more florals and traces of barnyard. Delish right from the get-go.
• After 20 Minutes: Aromas highlighted even more fruit and flowers. In the mouth--supple and superbly balanced, with a firmer acidity at this point.
• After 65 Minutes: The bouquet leaned meatier and mintier, but still with plenty of currant-y fruit. In the mouth, I found the wine somewhat grippier, with more pronounced touches of earth to go along with its jammier qualities. Overall, a harmony of maturity and vivacity--a great showing for the legendary SuperTuscan to be sure.

BROCCOLETTI ALLA BRACE [$23.00] | broccoletti, salsa di acciughe, lemon & peperoncino
Our first antipasto course brought a preparation of broccolini that did a great job combining the veggie's trademark crunch and bittersweetness with sour citrus, the headiness of anchovy sauce, and a smidgen of heat.


GAMBERI [$40.00] | south pacific blue prawns & bagnetto verde
This shrimp quintet was another winner. The crustaceans were on point texturally, and their smoky-savor and salinity melded swimmingly with the zippiness of the accompanying green sauce. Be sure to suck the heads!


MARGHERITA [$26.00] | salsa di pomodoro, fior di latte, basil & extra virgin olive oil
I felt the urge to sample at least one pizza, and it ended up being the quintessential Margherita, as the kitchen had run out of my intended Funghi. I had no complaints though, as the pie was pretty spot-on, its classic marriage of tart tomato, lush mozzarella, and fragrant basil pairing effortlessly with that smoky, subtly tangy, puffed-up crust.


TROFIE [$40.00] | pesto genovese & parmigiano reggiano
It was now time for the parade of pasta to begin--two from each region of Italy--and up first was the trofie. The pasta's twistiness made for a treat texturally, and the spirals set the stage for a traditional accompaniment of bright, herby, savory Genoese pesto, with the Parmesan really completing the equation.


BUSIATE [$38.00] | pesto trapanese, pomodorini, basil & pecorino dolce
In this next dish, another curvy pasta was matched with another pesto. In terms of consistency, the spirals offered less chew, while the signature nuttiness of a Trapani-style pesto worked hand-in-hand with the juicy tang of those cherry tomatoes.


PAPPARDELLE [$44.00] | sugo di cipolla & parmigiano reggiano
Wide, silky sheets of pappardelle made for a lovely mouthfeel, and the pasta functioned as an effective counterpoint to the unabashedly sweet-n-savory tastes of that caramelized onion sauce.


LINGUINE [$35.00] | foglie di limone, peperoncino & pecorino romano
Next came what was certainly one of the better linguine preparations I've tried. The pasta had the al dente bite I was looking for, and meshed beautifully with the dish's restrained citrus notes and cheesy accents.


STRANGULET [$34.00] | salsa di pomodoro, melanzane fritte, pomodorini, basil, ricotta salata
I was drawn to the strangulet due to the fact that I'd never encountered the shape before. The pasta offered a satisfying chew, while the coziness of fried aubergine made quite a bit of sense with brighter elements of basil and tomato. I got a nice bit of lactic tang from the aged, shaved ricotta, too.


CARBONARA [$34.00] | mezze maniche, guanciale, egg, black pepper & pecorino romano DOP
"Half sleeves" pasta made for a strong rendition of carbonara. The smoky, savory, brazenly porcine goodness of guanciale was on proud display, moderated just enough by an enveloping egginess and boatloads of black pepper-y zing.


ORECCHIETTE [$38.00] | sugo di salsiccia, spigarello, nduja & canestrato di moliterno
Orecchiette is undoubtedly one of my favorite pasta varieties, and fortunately, it didn't disappoint me tonight. The "little ears" showed off a gratifying gnaw, and I loved how the bitter greens played with the sour-savory-spiciness of the sausage.


CACIO E PEPE [$26.00] | tonnarelli, black pepper & pecorino romano DOP
Last up was Felix's take on the iconic "cheese and pepper" pasta. The preparation was fairly aggressive in terms of salt, but the generous amounts of black pepper worked marvelously for contrast, and did the generally creamy, cheesy, almost buttery nature of the dish.


TAGLIATA DI MANZO [$98.00] | 8oz prime ribeye cap, patate fritte, rucola & parmigiano reggiano
Our secondo course brought a well-seared, full-flavored cut of rib cap that was certainly tasty just by itself. However, the steak was even more enjoyable when taken with that zesty arugula salad, while even better were those crispy-on-the-outside, fluffy-on-the-inside, straightforwardly-satisfying fried potatoes.


It was now time to examine Felix's dessert menu and selection of after-dinner libations. Click for larger versions.


TIRAMISÙ [$16.00] | mascarpone, marsala, espresso & cocoa
The requisite tiramisu met the mark, its familiar notes of cocoa powder taking center stage and coalescing seamlessly with luscious mascarpone, sugary marsala, and a finish of coffee.


Digestif duty was handled by a duo of amari, both featuring Chinese rhubarb root:

• SFUMATO 'RABARBARO' [$12.00] | aldeno, trentino-alto adige – This teemed with dark smoke and dark fruit, supported by a bevy of bitter, herbaceous nuances.
• ETTORE ZUCCA 'ELIXIR RABARBARO' [$32.00] | amaro, milano, circa 1960 – After undergoing over 60 years of aging, this second amaro offered a more restrained, more mature, almost Madeira-like presentation. I found ripe-yet-dusty notes of rhubarb alongside a marked herby-mintiness, warm spice, and a trace of smoke. Soft, yet potent at the same time, and still rather sprightly.

SEMIFREDDO AGLI ARACHIDI [$16.00] | chocolate ganache & salty peanut crumble
Last up was easily one of the better semifreddo's I've tried in recent times. Think rich, decadent, dark-toned flavors of chocolate juxtaposed with salty peanuts, all evened out by the dessert's light, airy, "half-cold" base.

As I mentioned above, it'd been years since my last meal here, but based on what I ate tonight, it looks like the restaurant is going as strong as ever. The food was pretty hard to find fault with, as the kitchen has really got Felix's brand of pan-regional Italian cooking on lock. I do believe that you can find some of the best pasta in LA right here, but don't sleep on the rest of the dishes either.