There’s no L.A. chef more passionate about pasta than Evan Funke, formerly of Rustic Canyon and the now-shuttered Bucato. At Felix, Abbot Kinney’s new trattoria, Funke makes pasta by hand—188 distinct shapes!—in a glass-walled, temperature-controlled room for all his guests to see. We caught up with the pasta purveyor about a few of his local favorites.
Go-to meal
“I’ve studied cacio e pepe for 10 years and it never gets old. I think my iteration stands alone in L.A.”
Cooking close to the ground
“Felix is 95 percent farmers’ market–driven. I shop at the Santa Monica and Hollywood farmers’ markets. We work with 17 different farmers, each with a specific microclimate that makes their produce different.”
Downtime dinners
“I haven’t taken a day off yet! I love eating at Jon [Shook] and Vinny [Dotolo]’s places; they just do exceptional work.”
Good company
“It’s been a dream of mine to cook on this street for 10 years. The high concentration of tastemakers we’re surrounded by—Tasting Kitchen, Gjelina—and their longevity—it’s great company to be in.”
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