Nestled in a stylish Art Deco building, Funke is Beverly Hills' newest Italian gem where stunning handmade pasta takes center stage amid a high-energy rooftop vibe.
"In pasta maestro Evan Funke’s third installment in Los Angeles, he brought together what made him famous in a towering three-level space in Beverly Hills. The first floor conjures tasteful ’90s throwback vibes (save for the slightly out-of-place neon sign reading “The Last Great Adventure Is You.”) while the mezzanine contains a boisterous set of tightly-packed tables. Upstairs, a rooftop with cocktails and the full menu is open for no-reservation seating. The bill of fare meanders through Funke’s greatest hits, from tomato-and-cheese topped sfincione, extruded pasta, and fully handmade pasta prepared in a glass-enclosed lab near the entrance. It’s a lot, but that’s what you come to Beverly Hills for: the full Evan Funke Italian extravaganza." - Matthew Kang, Eater Staff
"Verdict: Considering it's the third restaurant from the chef behind Felix and Mother Wolf, Funke’s perfectly al dente pasta should come as no surprise. While we ultimately prefer those other restaurants, this three-story Beverly Hills spot is still a good place to have a baller Italian meal, especially when someone else is paying. Stick to pasta, some salt-studded focaccia, and zucchini blossoms, and watch your agnolotti being formed in a 20-foot lab in the middle of the restaurant. " - nikko duren, brant cox
"It’s all about the fatta a mano at Funke in Beverly Hills, Evan Funke’s upscale pasta restaurant. The menu features handmade and bronze-drawn pasta, plus Neopolitan pizza, salads, and more. The multi-story restaurant, which includes Bar Funke on the rooftop, is perfect for an upscale Monday night meal." - Eater Staff
"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
"Pretty much everyone in the tri-county area is trying to score a table at Funke right now, and we don’t blame them. But if your patience is running thin, head up to the rooftop patio instead. The sprawling space is walk-in only, and we’ve never had a problem snagging a table or seat at the bar. While there are snack-y dishes like focaccia, burrata, and amberjack sashimi, we concentrate mostly on cocktails. The list skews classic with drinks like G&T’s, negronis, espresso martinis, and spitzes. In other words, what you want to drink as you watch the sunset over the Hollywood Hills." - brant cox
