Welcome to Italy - The Handmade Pastas of Chef Evan Funke - Felix (Thoughts / Pics)

in that part of italy – and maybe elsewhere – don’t they often use toasted
bread crumbs instead of cheese?
i’ve tried to make that work at home, but can never get the qi of the thing right.

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This is worth practicing to get right. Took me some time, too. You really need more seasoning and oil than you’d imagine.

Yes, anchovies and toasted breadcrumbs are another variation on that dish.

BTW, have you found another version of this dish locally that might be worth a comparison to Felix’s?

I’ve been making something along those lines for years so probably wouldn’t order it in a restaurant.

Update 2:

It had been a few weeks since Felix’s Grand Opening so we wanted to stop in and see how Chef Funke has been progressing. 3rd visit:

As we entered the staff were already busy making more fresh pasta for the evening (along with a hilarious bumpersticker):

We also noticed Chef Funke has started to change more items on the menu (new Pastas!), so that’s interesting and encouraging news. We started with:

Sfincione (Focaccia Siciliana, Sea Salt & Rosemary):

The Focaccia looks gorgeous. We saw this on many tables during the Grand Opening and our 2nd visit. This is baked in-house, and arrives hot (which is nice). It is fluffy and airy, but really soft. It’s almost like eating King’s Hawaiian Bread (without the sweetness) in terms of texture and softness.

I would say Bulgarini’s Handmade Focaccia was more satisfying and delicious by a long shot. This wasn’t bad at all, but having recently had Bulgarini’s version, we enjoyed it more. :slight_smile:

Roof Garden (Blanc Vermouth, Cucumber & Ginger):

A new Cocktail recently added, this was light, refreshing and well-balanced. Loved the Cucumber and Ginger blend. :slight_smile:

Boscaiola Pizza (Morels, Ramps & Fontina) + Summer Truffles (Supplement):

In time for Spring, Chef Funke has started rotating in new Pizza flavors in addition to the new Pastas. The Boscaiola sounded pretty amazing on paper so we ordered it (I love Mushrooms).

The dough was still as consistent as before, a thin Neapolitan style crust, a bit of char on the bottom, but not burnt, and there’s enough chew.

Sadly, the Summer Truffles were extremely faint. There was just a thin barely there aroma from the Summer Truffles, to the point they were almost imperceptible. :cry: What’s worse, the Morel Mushrooms were also pretty bland and had no flavor. :frowning:

@lapizzamaven and all our FTC pizza lovers should steer clear of this flavor, especially considering it’s $90(!) for one of the blandest Pizzas I’ve ever had. :sob: Very disappointing.

Their much more fairly priced Calabrese Pizza (with Broccoli Calabrese, Bufala, N’duja & Parsley) was far superior, let alone fantastic Pizzas at DeSano’s and other great specialists around L.A.

Rucola (Wild Arugula, Red Onion, Walnuts & Parmigiano Reggiano):

A newer Salad added to the menu, the Wild Arugula was very fresh and bright (tasting of something just from the farmers market (as opposed to pre-packed Arugula you get at the supermarket)). The Toasted Walnuts and Red Onions were spot-on, and the funk from the Parmigiano Reggiano was wonderful. However, it was sadly over-salted! :frowning:

As in, too much Finishing Salt throughout. One of the few times in recent memory where our Salad was way too salty. :frowning: Otherwise, it would’ve been a fantastic Salad to start.

Malloreddus (Saffron, Ragu d’ Agnello, Peas & Ricotta Salata):

One of the new Pastas added to the menu (and other ones rotated out), in Felix’s 3rd week, they’ve now rotated out and in new Pastas each week (very cool!).

The Malloreddus is from the “Island Pastas” section and it was fantastic in its Lamb Ragu flavors! A gentle, long-stewed Lamb flavor was coming through in this Ragu Sauce, the English Peas weren’t as bright and sweet as they can be, but still pretty fresh, and the Ricotta Salata gave it enough of a saline and gentle Sheep’s Milk-based bite.

The Malloreddus Pasta itself was a perfect al dente with a great mouthfeel and chew. :blush:

The one quibble we had: It seems their portions are getting smaller(!). :frowning: In only the 3rd week, it feels like the portion here is definitely a Primi size, and less than our first 2 visits. It was a different Pasta, but it felt like a lot less.

As a comparison, I’d say any of the Pasta Sisters Pastas were about 200% of the size of these 2 Pastas we had today (and cheaper). And Bulgarini’s Pastas were about 250% of the size at a cheaper price as well.

Orecchiette (Pomodoro, Basil, Ricotta & Breadcrumbs):

Considering Chef Funke has rotated in a 3rd New Sauce for the Orecchiette Pasta in 3 weeks, it seems that the Orecchiette is his Pasta of choice for experimenting with new Sauces, or that he might view it as his most flexible? Either way this was DELICIOUS! :heart:

The Pomodoro Sauce was a supple, delicate Tomato base, a touch of tart and natural Tomatoey sweetness, the Basil was different from the standard Basil (our server said Chef Funke sourced a different variety than the commonly found one) and it had an almost woodsy, yet still aromatic herbal note to it, and the crunch of the Toasted Breadcrumbs on top helped add a pleasing textural contrast (and slight crunch).

The Orecchiette itself was that amazing chew and al dente texture. Every single Orecchiette Pasta Chef Funke has made for the last 3 weeks has been outstanding! :blush:

Definitely tied for Highlight of the Evening! :slight_smile:

Pollo Al Mattone (Panzanella, Dandelion & Cherries):

This is Chef Funke’s version of Chicken Under A Brick. It sadly needed more time under the brick. :cry: As you can see from the pic above, most of the Chicken had flabby skin. :frowning:

The Chicken Breast was extremely bland, but well-cooked (still moist). Perhaps it’s because it’s the thickest part of the Chicken, but it had very little flavor, and barely enough Salt (and I don’t like things too salty).

The portion and edge closer to the Thigh area was much better, and crisped properly:

This section was delicious! Crisped Chicken Skin, offering an enticing crunch, and the Salt & Pepper was more concentrated and it was just the right amount of seasoning. :slight_smile:

Overall, @ipsedixit @CiaoBob’s recommended Local Kitchen + Wine Bar had a much more flavorful Chicken Under A Brick, with a deep crave-worthy sauce and flavor permeating the Chicken.

The Panzanella with Dandelion Greens and Cherries…

Was a bit disappointing as well. The Panzanella Bread chunks were soggy and just tasted oil saturated (with no crisp / crunch at all), and the Dandelion Greens were just sort of there.

The Cherries were a surprise, as we hadn’t seen them offered any of the local farmers market stalls this past week. I guess they’re coming into season. :slight_smile: They were actually pretty sweet.

Budino di Nocino (Whipped Cream, Walnut Croccante):

OK, after @PorkyBelly made that bold claim about how good this was (better than Mozza!), we had to order one. :slight_smile:

Super light, fresh-whipped cream (not that synthetic stuff), mixed with one of the lightest, creamiest, silkiest Budino I’ve had in a long time, along with the crunch of the Toasted Walnuts made this the best Budino I’ve had since Mozza’s Salted Caramel Budino! :blush:

Is it better? Hard to say, I haven’t been in so long for the Budino, but yes, @PorkyBelly was right, this was SO GOOD and easily one of the best bites of 2017 for us. :heart: (paging @TheCookie :slight_smile:)

Oh, @Novelli, we found out that their Bolognese does not have any Chicken Liver (sorry). But it was still sublime. :slight_smile:

Service was fantastic this evening, much better than our first 2 visits. QPR could be a bit challenging, as it was about $130 per person total (including tax & tip). :open_mouth: Even taking away the Truffle supplement it ended up being about $90 per person.

In our 3 visits, Felix continues to develop and grow. It still remains uneven, however, with some stellar hits - their new Malloreddus Pasta with Lamb Ragu and the Orecchiette with Pomodoro & Peas, and the Budino - and some really hard misses - the $90 completely bland Morel & Truffle Pizza, the Chicken Under a Brick, the oversalted Salad, etc.

If you order carefully, Felix can deliver a fantastic Pasta experience with some of the best Pasta in L.A., although the portions seem to be shrinking. And their Calabrese Pizza remains a really fantastic pie as well. We’re hoping Felix continues to improve, and if they continue with this trend, it looks like Chef Funke is rotating in New Pasta Shapes and Sauces every week so far, so that keeps Felix interesting as well.

Felix
1023 Abbot Kinney Blvd.
Venice, CA 90291
Tel: (424) 387-8622

http://felixla.com/

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3 visits already… Great seeking!

Wow! I’m surprised the focaccia at Bulgarini is better. Not that I’ve had either, but the picture of Felix’s version makes my mouth water.

First @PorkyBelly and now you. I really want to try the Budino. If I lived close I’d pop by just for that. The other dishes seem hit or miss and quite expensive. It’s a dilemma; we really enjoyed Bucato, but is Felix worth the trip when we have - not trending, but still wonderful - Angelini Osteria, and of course, the coming in 2nd place (possibly) Pizzeria Mozza’s Budino 2 miles away? Hmmm… :thinking:.

Thanks again. You’re a treasure.

P.S. I like the slide show feature of your photos.

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Hi @TheCookie,

Thanks! :slight_smile: The Focaccia at Felix is definitely solid / good, and visually it’s gorgeous. :slight_smile: In terms of flavor, bite, seasoning, yah, we were surprised as well, but enjoyed Bulgarini’s version more (just out of the oven). Note that Bulgarini is just a little, humble hole-in-the-wall, but those flavors are so wonderful (the Gelato, Pastas and Focaccia).

About the Budino… yah, if I had a choice of only going around the corner for Mozza’s famous Budino, or driving out to Venice for Felix’s, it’s not worth the drive just for that. And Angelini Osteria’s Pastas are very good as well and if they’re close by for you, that makes driving out to Venice less necessary.

Now if you’re going and might try the amazingly light, crispy Squash Blossoms with Fior di Latte, the Calabrese Pizza (w/ N’duja), their Pappardelle Bolognese Pasta, the Orecchiette (any of the 3 Sauces rotated in so far have been great, but especially their Sausage Sugo), maybe the Rigatoni All’ Amatriciana and the Budino?

OK, that might be a nice dinner worth driving out for. :wink:

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Okay @Chowseeker1999 -

We will keep it. Our trekking goes more like this “Hey, we’re going to be in such and such neighborhood. Let’s check our bookmarks for where to eat.” :blush:. Shameful, I know.

Thanks!

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Hit up Felix this past Sunday for Dinner.
Great meal.
Honestly didn’t love the squash blossoms.
The Diavola Pizza was good and light.
Spaghetti alla Puttanesca was amazing. Also had the Pesto (just OK) and the alla gricia pasta (this one was pretty good too).
Got the olive oil cake for desert (didn’t love it, but it was fine) and 2 rye old fashions (not bad).
Overall enjoyed the vibe, service was good. Want to go back for the nduja pizza and some more of the pastas for sure. Wish they had lunch hours on the weekend, hopefully they will as they move past their opening.

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+1

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Thanks for the thoughts on the Puttanesca @skramzlife @CiaoBob.

Will keep this in mind for the next visit. :slight_smile:

Count me in for the puttanesca. I already know I am going to love this dish and this restaurant. It’s quite a trek but cheaper than going to Italy or finding a Italian grandma to adopt me.

Been wanting to try this dish since a episode of Molto Mario.

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What was amazing about the spaghetti alla puttanesca? It isn’t traditionally made with fresh pasta and it’s very easy to make.

Nice, glad you liked the budino. It’s been a while since i had mozza’s budino too, but i seem to remember it being too sweet and heavier than felix’s version.

Thanks to you @PorkyBelly. It really was a fantastic Budino and one of the best desserts we’ve had since In Situ’s Oops I Dropped the Tart! :slight_smile:

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Sunday night:

Too Soon

Focaccia

Fiori di Zucca

Cicoria - Honey dates, bagna cauda, capers, pine nuts & pecorino
Really enjoyed this - bitter, salty, sweet, nutty, although it was just a touch over-salted for my tastes (but not unbearably so, apparently, because we cleaned the plate.)

Crudo di Gamberi

Capunti with Sausage Sugo
Same delicious sauce now served on a different pasta.

Tonnarelli Cacio e Pepe

Walnut Budino.
I want to bathe in this stuff. :heart_eyes: @PorkyBelly @Chowseeker1999 - You guys weren’t kidding. Dining companion and I were upset that we had to share.

The place was absolutely packed, and walk-ins were being turned away. We had a 7:30 reservation for two, for which we arrived at about 7:25, but we weren’t seated until ~40 minutes after our reservation time. :frowning: We were not the only ones; there was another party of two sitting next to us at the bar also waiting for the same length of time. Management/staff continued to keep us updated, but that was it. Boo. :disappointed:

Once seated, the service was warm and friendly, both from our server and various runners. (I much prefer the service here compared to Bestia where servers have always been snobby, cold, and indifferent. The runners there have always been kind, though.)

Food, especially the pastas, was very good to excellent. Agree with basically everything that was said above. Pacing of the meal was fine; we were finished around 10. Portions were decent - we ended up taking half the food home. They marked what was in each box and sealed it with a sticker - a nice little detail that is too often overlooked. Dining companion said microwaved Felix leftovers are pretty good the next day, but she’s a college student who probably lives on pizza and tears, so take that as you will.

When bringing the check, our server made it a point to note that the bill included a 20% service charge so “you don’t need to add a gratuity.” There was a line for additional gratuity on the bill, and it was clearly marked “Additional Tip.” I appreciated that they were making the entire system/process very clear to their customers.

Oh, and we were seated right next to the pasta room, so we got to watch chef Funke precision-cut pappardelle from a beautiful, thin, round sheet of pasta. That alone was worth the price of admission. Overall, a great dinner in spite of the long wait, and looking forward to a second visit on Friday to try some other stuff. :slight_smile:

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Hi @Pomsmoms,

Nice report! :slight_smile: Glad to hear it was a good meal overall. They probably should’ve comped you at least a drink or appetizer for making you wait so long despite having a reservation. Oh well.

I was eyeing the Cicoria last time, thanks for the info; I’ll order it next time. :slight_smile:

And so glad the new Pasta shape (Capunti) takes on the Sausage Sugo so well (love that sauce!).

And yes, the Walnut Budino… so good! :heart:

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Hahahahaha

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ate pasta at Osteria Mozza last night for the first time in a while…After having Felix two weekends ago…Felix blows them away. Felix ruined pasta for me.