Tell us about your first impressions when you arrived.
The stylish, albeit pint-sized, bar adorned with bottles of Italian amaro opens up to the glass walled pasta room nerve center, where guests can watch the master creating unique cuts of Italian pastas by hand.
What was the crowd like?
Here in the Vatican of handmade pasta, Evan Funke draws a crowd of serious diners communing over carbs in a way that you never thought possible in L.A.
What should we be drinking?
The cocktail menu is short but serves the classics, importantly, a knockout negroni. There’s an extensive Italian wine list that no doubt will require some translation from the knowledgable somm, but you’ll inevitably end up with something delicious.
Main event: the food. Give us the lowdown—especially what not to miss.
Start your meal with the most delicately fried squash blossoms you’ve ever had, but save room for all. the. pasta. Our favorites are the ragu bolognese with 48 month parmigiano reggiano and the tonnarelli cacio e pepe. And while you’re at it, get a pizza, too.
And how did the front-of-house folks treat you?
Service was professional, passionate and engaging—a far cry from the actor stereotype of L.A.’s service industry.
What’s the real-real on why we’re coming here?
This is a splash out meal, to be sure, both in terms of the sticker shock and the subsequent need for stretchy pants. But boy is it worth it.