Felix opened about a month ago in the old Joe’s space on Abbot Kinney. Chef Evan Funke, formerly of Bucato in Culver City, is creating handcrafted pastas right before your eyes in a climate controlled room. The restaurant has been updated with a Euro vibe with two rooms of cafe tables sprinkled throughout, and the kitchen sits on the back side, with chefs masterfully working on authentic pasta dishes specializing from each region in Italy.
The staff is delightfully pleasant with a great handle on the Italian wine list, with pours by the glass or full bottle. The cocktail list is a fun mix with fresh juices and a variety of spirits – the Bicycle Thief was a nice Apertivo of Gin with Pink Grapefruit Juice.
Antipasti is a mixture of hot and cold selections with dishes of Prawns, Meatballs and a variety of Salads with an Italian flair. The Cicoria was a delightful mix of bitter and sweet with Radicchio & Greens, Pine Nuts and a dusting of Cheese in a Bagna Cauda Date Dressing – I loved it!
Pasta — So hard to choose, but Orecchiette with Rapini, Sausage, Wild Ramps prepared in an Anchovy Butter Bath was a wise decision. The pasta — large in size, and a superb chew tossed in the light sauce with char roasted broccoli and onions had nice balance. Great dish!
Pizza was something we didn’t indulge on during our first visit, but the pies coming out looked beautifully done, from the same oven I have at home. The Secondi — a mixture of items like; Brisket (which the waitress loved), Swordfish, Roast Half Chicken, Fiorentina (only on Fri., Sat. & Sun.) and Lamb Chops — we went with Lamb. The chops were nicely cooked with a contrasting mix of fresh basil and greens to accompany them – simple and fresh.
With Salt & Straw down the street, it was ice cream for dessert. I truly enjoyed Felix and Chef Funke’s delightful cooking, he is a true talent. Glad we have a great spot to enjoy more authentic flavors of Italy. Reservations online at Resy.com.