Felix

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Capunti with sausage sugo, broccoli di cicco, peperoncino, and pecorino. Cacio e pepe.

Photo: courtesy Felix

Los Angeles native Evan Funke has returned to his hometown after leaving his previous restaurant Bucato in 2015. Angelenos are glad to have him back. His handmade pasta—which he learned to make in Italy and gained notoriety for serving at Bucato—is at the core of his new restaurant Felix . . . literally. Inside the dining room, you can watch pasta makers practice their craft inside a temperature-controlled, glass-enclosed room. You’ll want to try multiple, from the pappardelle with ragu Bolognese to the mezzemaniche alla gricia—a tube pasta served in a simple sauce of guanciale, pecorino, and black pepper. Your dinner should also include Funke’s amazing pork meatballs as well as the lightest, airiest, most delicious focaccia you’ll ever eat.