A terrific first night performance. The place was jammed (though I noted the back room was kept empty) and I was told that they had so many customers coming in (including several walk-ins) that they planned to stay open later to try to accommodate as many as possible. Accommodate is an apt choice since the staff, including the lovely folk at reception, were welcoming, patient and eager to do what they could to insure their guests had a great time. The inclusion of the pasta room as a visible part of the dining room was a smart call as a number of the guests were drawn to watch the magic happen.
The crudo di gamberi was an excellent starter but was easily surpassed by the pitch perfect cacio e pepe (every bit as good as it was at Bucato and, I think, a larger portion). The mixed grill (a lamb chop, two Korean-cut [galbi] ribs and a plump sausage) had a good flavor but paled in comparison and was marred both by a large amount of fat on the lamb chop and being a tad too rare--though, in fairness, I did not specify a preferred degree of doneness and chose not to send the meat back for more fire. Also, while the menu indicated the mixed grill came with patate al forno, at least for opening night, the potatoes were absent and were replaced by a tangy tangle of arugula. No dessert there as ice cream elsewhere (Ginger's Divine in Culver City as Salt & Straw's line was even more insane than usual with First Friday) beckoned instead.
As others have noted, there is a 20% (post-tax) gratuity automatically added to the bill and, since it is a mandatory charge, that gratuity is then separately taxed so you will see two different sales taxes on your bill.
A bit of good news for those concerned about getting reservations, the plan there is for the bar and communal table to be available for walk-ins and the restaurant will be open latish daily. Felix also plans on opening for lunch in the next several weeks.