The most minimal and perfect pasta dish. Only cheese, pepper and starch—no cream, no eggs, no additions. Chef Funke's version is the result of years of tweaking. The pasta is hand-rolled and the sauce comes from the marriage of hot pasta water, cheese and pepper. It's a lesson in restraint and precision.
Tips from diners
Reservations book out seven days in advance at noon. The short window fills quickly. Call immediately when the window opens for evening slots.
This dish is non-negotiable. Order it to understand why Evan Funke is James Beard nominated.
Another Roman classic where guanciale—cured pork jowl—is the star. The fat renders into the sauce while the meat stays intact in crispy pieces. The tomato is bright and seasonal. Black pepper and aged pecorino finish the dish. This represents the depth of flavors in simple preparations.
Tips from diners
The guanciale is sourced specifically for this recipe. It's worth comparing to other Roman pasta restaurants if you visit regularly.
The simplest pizza that showcases the fundamentals. The dough is stretched thin and blistered in the wood-fired oven. The tomato is bright, the mozzarella is creamy and the basil is fresh. The crust is crispy with leoparding from the hot oven. This is Italian pizza done right.
Tips from diners
Order one pizza for 2-3 people. The size is generous and the pizza is a small plate within the meal, not a main course.
An antipasti course where creamy burrata—the interior of mozzarella—is the centerpiece. The prosciutto is sliced thin and the vegetables change with seasons. This is a light start that prepares the palate for pasta courses.
Tips from diners
Start with this before diving into pasta. The burrata is best eaten at room temperature, so don't arrive hungry.
A luxury pasta where sea urchin—briny and creamy—is the sauce. The pasta is thin and delicate to avoid overwhelming the urchin's subtle flavors. Butter provides richness while lemon adds brightness. This is simplicity served with premium ingredients.
Tips from diners
This is expensive but worth the splurge for celebrations. Sea urchin is seasonal—call ahead to confirm availability.
Mother Wolf opened in October 2024 in Miami's Design District under the direction of James Beard-nominated Chef Evan Funke. This is Funke's third location after Los Angeles and Las Vegas, marking his official East Coast expansion. Unlike the other locations, the Miami restaurant features a glass-walled pasta lab where diners can watch staff roll pasta by hand and craft shapes from recipes perfected over years of Roman culinary tradition. The menu is centered on wafer-thin wood-fired pizzas and hand-rolled pastas with hyper-seasonal Italian ingredients.
Reservations open seven days in advance at noon and book out quickly. The restaurant holds some bar seating for walk-ins, but timing is critical.
The bar has seating for walk-ins, first-come-first-served. Arriving at 5:30pm on a weeknight gives you the best odds of a counter seat without a reservation.
The foyer fountain, pianist and pasta lab visible through glass walls create an important, momentous atmosphere. This is ideal for celebrations and special occasions, though the intimacy requires planning.
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