We were there a couple weeks ago and it was top notch for us as well.
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fiori di zucca - squash blossoms, bellwether farms ricotta
focaccia romana rossa - salsa di pomodoro, origano selvatico, sea salt & olive oil
the crust is so thin ray charles can see through it
burrata campana - english peas, asparagus, green garlic & pizza bianca
pappardelle - ragù bolognese “vecchia scuola” & parmigiano reggiano 5yr
orecchiette - sausage sugo, spigarello, peperoncino & canestrato
ttartina frutti di bosco - mulberries, blueberries & blackberries
member covid? oh, I member.
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Saturday, Felix also had a special pappardelle with porcinis and sausage in a cream sauce that was fantastic. Sorry I missed the Martina, though!
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Wow, that glaze! I can see PorkyBelly’s reflection in the blueberries!
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How was the focaccia? Looks amazing.
It is nuts! I had it for takeout and it was amazing. I can’t imagine how good it would be fresh.
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the focaccia romana rossa had a great crispy crust, sauce was on the tart side. I still prefer the cloud-like sfincione which is what I think @attran99 is referring to. I would buy that to-go so hard if I could.
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I stand corrected. It was the sfincione.
The tart photo is stunning @PorkyBelly!
Trivia: I’m making stuffed squash blossoms tonight and have been making them since first trying Chef Funke’s at Rustic Canyon. 
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She is great in these interviews, her warmth makes him seem less grumpy than usual! And of course that she is a pretty good chef herself means they at least speak the same language.
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fruits were the highlights this visit. weiser 
with prosciutto was incredible. andy’s 
with burrata excellent. and the sycamore hill 
granita was great. everything else was very good.
fritto misto - monterey bay calamari, anchovies, finocchio, lemon & basil
fiori di zucca - squash blossoms & bellwether farms ricotta
SFINCIONE - focaccia siciliana, origano selvatico, sea salt & olive oil
burrata e pesche - andy’s orchard gold dust peaches, burrata campana & basil
weiser sugar cube, prosciutto
tagliatelle - ragù bolognese “vecchia scuola” & parmigiano reggiano
spaghetti ai frutti di mare - cozze, vongole, pomodoro, aglio, olio & peperoncino
granita - sycamore hill orange
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Felix Trattoria - Venice
Talking about gamberi on the Funke thread made me realize how many reports I have backed-up in the queue. It’s been a really busy year and I haven’t had the focus to share a lot of dining experiences with the board. 
But we ate really well and took a lot of photos. So I’m going to start a year-end report purge. A lot of Italian…
Our nephew was staying in Venice for a couple months so we were hanging there a bit. Took him to Felix and sat in a cozy corner on the cozy patio.
Old-fashioned w/Four Roses Single Barrel
I’m not sure hubs noticed the ice cube was stamped with the restaurant logo but he thought the cocktail was very good. 
Cortaccia - Kurtatsch, Kerner ‘21, Alto Adige & Arnaldo Caprai, Montefalco Rosso ‘18, Umbria
Fiori di Zucca Fritti - Lightly Battered, Fried Zucchini Blossoms w/Bellwether Farms Ricotta.
From Rustic Canyon to the present - Funke’s squash blossoms are my favorite squash blossoms. 
Sfincione!
Gamberi… Please!
Thanks for the rec/nudge @PorkyBelly. Not that we had to be nudged too hard lol. The name is apropos - blue prawns bathed in incredible bagnetto verde with sfincione for topping & sopping! This is the dish!
Orecchiette, Sugo di Salsiccia, Broccolini, Peperoncino & Canestrato
Cameras didn’t eat first on this one. So much flavor - concentrated sundried tomato sauce, sausage, kicky heat & melty cheese. Preferring lighter pastas I’m not usually a fan of orecchiette but it is the right pasta for the robust sauce and so good! 
Tagliatelle, Ragù Bolognese “Vecchia Scuola" & Parmigiano Reggiano
“Vecchia Scuola" indeed. Rich, beefy flavor, generously saucy (we like), tangy-salty parmigiano reggiano, thin but toothsome tagliatelle. Love.
Diavolo - Mozzarella di Bufala, Salame Piccante, Pomodoro, Basil & Olio Santo Olive Oil
(internet photo)
I didn’t have a slice but my dinner mates enjoyed it.
Tiramisu
Espresso + Two Scoops Foam
Menus at the time we went
It was a packed Friday night and we had to wait even with a resy, but our server was engaging and on point. Sergio wasn’t in the house and we didn’t expect him. He’s Funke-ing it up elsewhere but Felix seems to have the system down. It was an excellent meal. Music was jazzy soul, RB, pop & funk.
Venice really does have some gems.
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So good. My three favorite Italian restaurants in LA: Felix, Funke, Mother Wolf, in no particular order.
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There is currently a terrific porchetta and potato pizza pie (white) on the menu.
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late summer at felix
sfincione - focaccia siciliana, origano selvatico, sea salt & extra virgin olive oil
burrara e pesche - andy’s orchard stone fruit, burrata di bufala & basil
gamberi - south pacific blue prawns & bagnetto verde
porchetta - pork bely roast, fior di latte, potatoes, salsa rustica & tropea onions
agnolotti - pork shoulder, prosciutto, mortadella, sugo di arrosto & parmigiano reggiano
spaghettoni alle acciughe- acciughe di cetara, battuto di erbe & mollica
sorbetto di mango - mango wong farms mangos & lime
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