Yes, I agree with that too.
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Just out of curiosity - obviously prices have gone up over the last 2-3 years and pasta at Funke is made by hand etc. but seeing prices of some of these pasta dishes reaching $50 (which I would call on the very high end compared to many, many other places) I am just wondering is his pasta so much better than anywhere else or is it just good quality and additional hype/PR.
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Gotta make that Beverly Hills rent.
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the latter and also the beverly hills premium.
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The agnolotti dal plin are labor intensive so I can see why they’d want to charge a premium. But now the prices of the other pastas have increased. Not sure why.
The why is quite simple. Because he can.
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funke still killing it. highlight was the off-menu anchovy pasta, light but with a deep savory flavor. hope it sticks around.
condimento di accuighe - fennel, onion, garlic, anchovy, tomato, marjoram
funke in the funkehouse
sfincione palermitano - focaccia siciliana, sugo di pomodoro, acciughe, caciocavallo stravecchio, mollica
gamberi in salsa verde - south pacific blue prawns, salsa verdge, lemon
frisella pugliese - ricotta fresca, english peas, fava beans, asparagus, market tomatoes, erbe aromatiche
fusilli all’arrabbiata - sugo di pomodoro, aglio, olio santo, diavolicchio, pecorino romano dop
orecchiette - salsiccia, broccoleti, sugo di pomodoro, 'nduja, pecorino pugliese
meringata - tangerine granita, finocchio candito, creme fraiche panna cotta
torta di ricotta - harry’s strawberries, pistachios, sorbetto di rabarbaro
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Loved that “bagel” with spring veg!
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