Mother Wolf

opens thursday

https://www.instagram.com/p/CYCaepvlh70/

I received the email around an hour ago and checked Resy. Not 1 table available. Interested to hear some early reports back.

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It looks like only the first few days are open for reservation. I have a feeling most or all tables went to friends/family/industry.

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Now Serving’s Instagram stories have photos from Mother Wolf and everything looks great.

https://instagram.com/stories/nowservingla/2739211881111547510?utm_medium=copy_link

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Pastas look very good

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that mortadella thingy and porchetta toast :heart:

review forthcoming.

https://www.instagram.com/p/CYGSza3LtND/

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Is the new piping hot :joy:

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Funke comes off pretentious in print, but when I heard him on a podcast, that mostly went away for me. He was so earnest about pasta, almost like a big nerd or fanboy (and I say that as one myself), that it endeared him to me. It was oddly enough a movie podcast - Unspooled, the episode on Goodfellas. And they had him on to talk about Italian food.

Anyhow, I’m also a fan of Felix and looking forward to trying this place!

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I can vouch that resys were wide open … I just happened to be on insta when they announced resys were live. Got my luck of all times and days. Going today at 5 :slight_smile:

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welcome. please report back.

Mother Wolf only accepts reservations 7 days in advance.

Anybody know what time reservations open?

midnight

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menu

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I could quibble about some of the spelling, but that’s SPQR AF. Except maybe for the costata, traditionally Rome’s not really the place to order steak.

Pizza looks legit. It’s pizzeria-type very-thin-crust round pies, not (as you might expect from "pizza Romana) “a taglio” like Bonci or Antico Forno Roscioli.

https://www.instagram.com/p/CYHxHBFPMH-/

That pricing :eyes: :eyes: :eyes:

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There’s a table for two open at 8:45 tonight.

Similarly eye popping as Felix, though, no?

Yah, there’s these comments Chef Funke makes that seem arrogant in print. Plus that story of him ripping off his apron and walking out of Bucato never to return. But we met him once when my young cousin worked under him at Rustic Canyon. He sent a bunch of food to our table then came out to chat and praise my cousin who loved working for him. He seemed pretty humble in person. :thinking:

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Quality costs.