"Chef Evan Funke made a name for himself and his Roman Italian food with Mother Wolf in LA. Now, the Vegas location at the Fontainebleau serves the same exceptional food, but in a lighter dining room, one decorated in shades of sage and coral. The pasta stands out, with cacio e pepe and spaghetti arrabbiata as must-haves. Start with an order of mind-blowingly fluffy and delicately crisp sfincione focaccia bread." - Janna Karel
Wonho Frank Lee