"It’s hard to deny that chef Evan Funke’s eponymous restaurant in Beverly Hills is the epicenter of pasta in Los Angeles. The restaurant’s two-story glass-and-steel workshop cranks out a dozen different shapes: six formed by hand and six that are extruded. In addition to the popular pasta dishes served at the chef’s other restaurants (Mother Wolf and Felix), Funke brings in a few newcomers like the Piemontese classic agnolotti del plin." - Cathy Chaplin, Eater Staff
Wonho Frank Lee