Widely considered the best focaccia in Los Angeles. It has a remarkably crunchy, almost fried bottom and a soft, airy interior, topped with bursting cherry tomatoes and high-quality olive oil. It's an essential order for every table.
Tips from diners
Even if you're planning on ordering multiple pastas, get the focaccia. It's the benchmark for this style of bread.
A refined version of the Roman classic. The sauce is emulsified to a perfect creaminess without any cream, using just cheese, pasta water, and toasted black pepper to create a punchy, savory sauce that perfectly coats the chewy noodles.
Tips from diners
The heat from the black pepper is more pronounced than you might expect. It's very authentic.
A showcase of Evan Funke's technical mastery. The pasta is remarkably thin and silky, while the ragu is a traditional, dairy-forward Bolognese that is cooked for hours to achieve a deep, comforting richness.
Tips from diners
This is one of the most balanced Bolognese sauces in the city. The texture of the hand-rolled pappardelle is the real highlight.
A simple but elegant dish that showcases the quality of the house-made pasta. The 'chitarra' cut gives the spaghetti a square shape and a unique texture that holds the bright, fresh tomato sauce beautifully.
Tips from diners
This is a great choice if you want something lighter that highlights the freshness of the ingredients.
A classic flavor combination executed with technical precision. The orecchiette are hand-formed, offering a satisfying chew that pairs perfectly with the savory sausage and the slight bitterness of the broccoli.
Tips from diners
The hand-formed shape of the orecchiette is designed to catch the bits of sausage and sauce. It's a very satisfying dish.
Chef Evan Funke's Felix is a celebration of the diverse pasta traditions of Italy. The restaurant's centerpiece is a glass-walled 'pasta lab' where guests can watch fresh pasta being hand-rolled all night long, resulting in some of the most technically perfect dishes in the city.
Felix is incredibly popular. Book exactly 30 days in advance via Resy. If you can't find a table, try for a walk-in at the bar as soon as they open.
If you're a true pasta geek, try to get a seat with a view of the glass-walled 'pasta lab' in the middle of the restaurant.
It's a high-energy, buzzy atmosphere on Venice's famous Abbot Kinney. Dress is 'LA casual'—stylish but not formal.
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