That olive oil cake with the lemon curd does look really good.
My brother has a lot more hair and only eats at Applebee’s.
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Bizarro BobCiao…
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Saving money on haircuts bro. Maybe that’s why he eats at Applebee’s. 
LOLs the hair-challenged emoticon.
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fiori di zucca - squash blossoms, fior di latte, green garlic
The oil must not have been hot enough, these were greasier than normal but still very good.
carciofi alla giudia - fried artichokes
Unfortunately the oil still wasn’t at the proper temperature and these chokes had so much grease, john travolta started auditioning for the role.
burrata, peaches, mint, olive oil, aged balsamic
Highlight of the night, tasted like a delicous savory peaches and cream. perfect balance of flavors and textures, so good. @Chowseeker1999 get this if it’s on the menu, they were going fast and sold out in under an hour.
diavola - pomodoro, smoked fior di latte, salame napoletano
Loved this pizza, sauce was super fresh and bright and the salame balanced it out with a bit of heat**
bigoli - duck ragu, piave vecchio
Very good chewy hollow spaghetti with tender duck meat.
orecchiette - sausage sugo, broccoli di cicco, peperoncino, pecorino
Still my favorite out of the pastas
gnocchetti riposo - oxtail ragu, smoked fior di latte
Nice and fatty oxtail, solid.
budino di nocino - whipped cream, walnut croccante
Still great
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Nice @PorkyBelly. Thanks for the heads up. Just by pics I can see the frying was off tonight. Those Artichokes looked really bad. 
But it sounds like their new pasta is successful and I love their Orecchiette Sausage Sugo as well. 
It sounds like he’s rotated the Sugo back to the Orecchiette tonight.
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Everything looks great.
Too bad about the fried stuff. We thought his Squash Blossoms at Rustic Canyon were perfection… although he graciously gave credit to my young cousin who was working for him at the time.
I 
Peaches and Balsamic.
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It’s easier to walk in without a reservation now, especially if you go before 6:30 on a weekday. Mondays are very quiet.
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Thanks!
Would it be silly to order 90% pasta + 10% budino?
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Had a wonderful dinner at Felix with my brother’s family last Thursday night. Five of us. Foccachio a crispy-edged, light start. Squash blossoms a crispy treat. Meatballs unusual crusty green-sauced – two of us ate most. Radicchio salad a big hit. Crudo of shrimp under a beautiful mosaic of small cucumber rounds pretty but a disappointment. After a clearing of plates and a nicely timed lull came the pastas – four, one from each region. Fantastic, really fun. My favorite was the orrechietti with spicy sausage. Others preferred the amazingly long, supple torn pasta. Also enjoyed the small squiggly pasta in the cream and porcini sauce and the tubes. Portions of pasta were slightly larger than I expected. Side of broccolini unfortunately got lost among all of the passing plates. Sampled all three desserts – the crostada, my favorite, the budino (doesn’t compare to gjelina’s), and the tiramisu – good but nothing memorable.
Reading back, my descriptions don’t give the place enough credit. Attitude of all of the FOH people was happy, even celebratory, and Evan Funke was outside of the kitchen at the pass and very accessible. Good vibes and teamwork. All of that with two bottles of wine, one white and one red, $70+/pp incl. tax, 3% healthcare, and tip.
(Mochi – Not at all silly to focus on the pastas.)
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I’ve become a regular at this place because the pasta is so extraordinary. This about sums up my typical order.
I celebrated my birthday there last Wednesday, and it was spectacular. Got the 45oz costata fiorentina, a bunch of pastas (I’ve now had all of them on their current menu), pizza (the simple new pizza with cherry tomatos and bufala mozzarella might be my new favorite pizza in LA), and some salads/veggies. I love the wine selection as well; great lambruscos and super tuscans on the list, even if you don’t want to blow $500 on a bottle of Sassicaia.
But what I love most about this place is how much like Italy it usually feels like. Even though the steak wasn’t quite as large as the ones in Florence, it was just remarkable, and it tasted closest to how the bistecca’s I’ve had in Florence are. Even comparing to the rendition at Chi Spacca, which is quite good (and about $100 more expensive), I thought it was the preferable steak. Comparatively, I also had nearly the same steak at Chianina in Long Beach recently ($50 more expensive), and thought it didn’t even come close somehow. You would think that a big ol’ steak would be a big ol’ steak, but the one at Felix just had a kind of ineffable similarity to the flavor of Florence. I think at least part of it was the crust, which was the crispest crust I’ve had on an American steak, done to a truly proper rare, with just the right amount of pepper, rosemary, lemon…I’m am afraid I cannot put its glories into words.
The roman style brisket on toast (picchiapo) is also really wonderful as a main.
Anyway, yeah, I love this place! Worth driving to fairly often for me. I wish they had opened this in downtown instead of Rossoblu lol
Sadly I only took a really poor photo of the steak, but might as well take a gander for those curious:
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don’t be silly, make sure you get a vegetable too, like the orecchiette with sausage sugo and broccoli.
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@JulianKizmati - Awesome. Thanks for the info (and happy bidet!). Coincidentally, I’ll be going for my bidet dinner as well, so this was perfect. Pasta tunnel vision: activate.
@nosh - Nice write-up! Great info.
@PorkyBelly - My man.
Spell-check strikes again. 
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How is self parking around Felix on a Saturday night? If valet is the best option, I’d probably rather Uber over.
Usually fine.
But at worst maybe have to walk 1-2 blocks.
If that’s an issue. Uber the heck out of it! 
It’s on the western end of abbot kinney so I’ve always been able to find street parking