Popped in again last night.
The warm service is really incredible at this place. Possibly the best service in LA outside of places like Providence, N/Naka, etc... ? Pretty cool, since they are getting tipped automatically. The servers are also quite knowledgeable about the wines and the food, to a seemingly deeper level than other spots. Reminds me of what @DTLAeater was saying in a different post.
They started us off with free glasses of wine while our bottle of Calabretta 'Cala Cala' Etna Rosso chilled.
That just seemed like the kind of thing virtually nowhere else in LA would do. Extremely impressive.
The Diavola Pizza was exceptional to me. This is my favorite tomato sauce on pizzas anywhere in LA. Everything about the pizza was quantified simple pleasure; the smoky, chewy fior di latte, the fatty spice from the salami and chili oil, the bracing hit of fresh basil, and a perfectly tart, slightly sweet tomato sauce over the lovely crust, charred and chewy in all the right ways. As our server, who lived in Italy, discussed, their starter is only 2 years old versus 100 years old, so the crust lacks the distinctive funk or character of what you might have in Italy, it hues exceptionally close in every other way. I stick with my opinion that the pie reminds me of the pizzas I had in Rome; those looking for Neopolitan pies in a strict sense might be disappointed, even compared to American operations such as Una Pizza Napoletana in SF. Still, instantly might be close to my favorite pizza in LA.
Strascinati di farina nera alla Puttanesca was excellent, of course. The black wheat flour gave the thick pasta a distinctive flavor, a sort of malt-y grain essence that permeated the palate. The puttanesca again felt like something right out of Italy. The olives were cut thick, and provided an aggressive flavor as well as interesting textural contrast to the pasta. The sauce had a truly assertive amount of garlic, and a very healthy punch of chili flakes. The base malt of the pasta worked really well with the intense sauce. I found it highly compelling; being able to notice and taste each individual component clearly, yet also have it coalesce into something "more" feels remarkably Italian to me, and this epitomized that.
Finished with their Budino. This is absolutely better than Mozza's version; more balanced, better texture, lighter yet sings with flavor and better use of nuts. This is the kind of dish one presumes they are sprinkling with crack...
They also make their own Felix Grappa. It's a pretty good grappa, and nice for digestive purposes! Really grassy and viscous. Eventually they might serve their own limoncello as well, although currently they are only using it in their cocktails.
It is incredibly enjoyable to continue finding new things to love at Felix.