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Noah, our private host, at least he made us feel this way, he was AWESOME! Great personality, very knowledgeable with our orders, the ABSOLUTE BEST!! Very personable! The Food was outright DELICIOUS! My favorite was the ribeye and the rigatoni with the bolognese sauce. We were on the second floor. They have three levels and each level has a different vibe, all 3 are cool though, but I think we were on the coolest level. Level 2 felt like we were in NYC! Good music, great atmosphere, cool vibe. I can't wait to go back with more friends. They are a bit expensive, but I think it's worth it.
This place is definitely worth your attention. The decor is beautiful, the ground floor has the kitchen enclosed in glass and a gorgeous entry, the second floor has moody lighting and booths that feel old school and super comfortable. The rooftop is lovely, with lively music, beautiful lighting and a nice view. Every dish we ordered was really good, the focaccia is a must and of course any pasta dish is perfect. The service was fantastic as one would expect from a restaurant of this caliber.
Can't wait to go back already!!! Such a nice, modern contemporary atmosphere. The fun surprise for us was that the restaurant has 3 levels and the top floor is a rooftop bar. Park in the parking garage next door to avoid having to look for street parking and absolutely make a reservation! We went during that week and they were still busy. Our waiter was amazing, no nice and helpful. He explained the entire menu to us in detail. Everything sounded so good so it was hard to choose. To start we got the arancini. Portion comes with 3 and it was amazing. It's fried, but it wasn't too greasy. It was cheesy and yummy. One of my favorites was the fig pizza with prosciutto. They dough was thin and it was sourdough. For dessert, we tried the tiramisu and I finished every last bite. Literally everything was so good!
Just a lot of hype. Food was mid. Service was overbearing. $400 for two people. - The Gnocchi Di Ricotta is NOT worth your time. All you can taste is parmesan cheese, rather than the flavoring of the pasta sauce. It needed salt or idk SOMETHING?? Little-to-no flavor on this pasta. ($40 mind you..) - The Linguine Al Limone ISSS worth your money. This pasta has a very unique citrusy flavor that will genuinely blow your mind. If I ever returned, I would just order this. ($32) - The Fiori Di Zucca are zucchini florets that are sooooo over-hyped. I was shocked at how much I disliked these. All you taste is deep fried, greasy cheese. I couldn't eat more than half of one. Prepare for a stomach ache if you eat this. ($28) - The Gamberi In Salsa Verde are the prawns dish. This tasted mediocre at best. Just not worth your time. Nothing special. Tastes like grilled shrimp that I make at home. ($40...) - The Tirimisu was DELICIOUS. To be honest, one of the best I have ever had before. I would come back to Funke just for desserts & drinks. All the ingredients in this tiramisu were definitely high quality. - As for the service, our waitresses were acting like sharks all night. They kept rushing & rushing us as if we didn't make a reservation & we're ordering tons of food. They kept overly pushing us to order more as if their life depended on it. To be completely honest, I do not expect this behavior when I go to an upscale restaurant. The service disappointed me.
Lots of hype around this spot so we had to come check it out. It was a friends birthday and we were ready to celebrate. Parking is pretty much only valet since street parking is far and so are the lots. But it's very convenient right behind the restaurant. This place has three levels including a rooftop seating and bar area. The food is excellent with fresh pastas and handmade pizzas which are crisp and light. The desserts are also really yummy. Everything is recommended to be shared and that is perfect for sampling and also not leaving full to the brim. Service was top notch and their summer menu was perfect. Lots of stonefruit and the corn pasta was a dream. I wish we had ordered more!
I watched Funke's Hulu documentary back in 2020 when the world shut down. I swore that if the world ever resumed to normal and I made it back to LA, this would be my first stop. Happy to say it lived up to the hype. Work brought me to LA on short notice, so I wasn't able to make a reservation in advance. I showed up right when they opened at 5 pm on a weekday, and there was already a decent line forming. I was luckily able to grab a solo bar spot. Ambiance wise it's very high end, low-lit and romantic. The bartender here walked me through the menu and made a recommendation for the best wine to pair with my meal, which I appreciated. This night's menu featured zucchini blossoms, which I couldn't pass up. They were delicious, don't get me wrong - lightly fried on the outside and stuffed to the brim with cheese. But once my pasta came out, I wish I'd ordered two pastas instead. I went with the signature pappardelle ragu which I still have not thinking about. Fresh, chewy noodles made to perfection, drowning in a rich ragu packed with meat and flavor. Evan Funke is truly gifted and has really created something singular here. If I lived in LA, this would be the place I treat myself at every month.
It's very good, but for the price I expected even more of a vibe on the rooftop. Excellent service and good food. I Especially loved the panzanella salad and the steak tartare and the lemon pizza. This is probably my favorite Funke restaurant so far, and I have tried Felix and Mother Wolf.
My wife took me to Funke for my birthday, and before the first plate even hit the table I understood why people rave about the place. The dining room is beautiful, the rooftop is gorgeous, and just about every corner seems designed to end up on Instagram. We started with the burrata and crudo salad for me and a panzanella for my wife. Both were outstanding--fresh, bright, and the kind of dishes that remind you simple ingredients can still steal the show. Next came the squash blossoms. They were enormous, stuffed, and delicious...but also just greasy enough that I briefly considered filing a workers' comp claim against the olive oil. I'd still order them again without hesitation. My wife ordered the ricotta gnocchi. It was good. Comforting. Well executed. If pasta had a LinkedIn profile, this one would say "Consistently exceeds expectations." I just kept waiting for it to surprise me, and it never quite did. Then my Strascinati alle Ortiche arrived. Twisted pasta with lamb ragù, stinging nettles, and pecorino isn't exactly what I picture when I'm craving Italian food, but holy hell was it good. It was one of those rare dishes where every bite makes you pause for a second because you don't want it to end. Easily the best thing we ordered. The only hiccup was the rooftop service, which felt a little slower and less attentive than the rest of the experience deserved. Fortunately, the setting is spectacular enough that you almost forget you're waiting. Would I call Funke the best Italian restaurant in Los Angeles? Probably not. But would I happily go back? Absolutely. The atmosphere is first-rate, the salads were excellent, and I'd return for that Strascinati in a heartbeat--even if I still have to sound it out every time I order it.
Round #3. Of course as pasta lovers we're back with more company. Everything on this menu is spectacular. Ordered some of our favs and then additional new tries. 1. Clam pasta (special for the night): crisp, fresh clams with white sauce. Lightly flavored marinated on homemade spaghetti. Spectacular. 2. Spaghetti All'Arrabbiata: homemade spaghetti Pomodoro with an Italian chili kick. If you're into a little spice, this pasta is for you. Love this! Great to add this along with the other white sauce dishes. 3. Busiate: homemade pesto pasta. Remains consistent each time. Always the star of the night 4. Peaches and burrata: phenomenal. Fresh sweet peaches compliment the burrata the best. 5. Misticanza: Various greens with sliced radish (very refreshing) and dressed with Lambrusco giving it a vinaigrette and berry flavor. Highly recommend. Next time trying their pizza!!!
Cool 3 story restaurant with a bar on each floor and a rooftop area that would be amazing in the spring and fall. Cocktails and appetizers were nice but the star of the night is definitely the pastas. We were able to try all the pasta dishes because we had a party of eight. Their round table was great for sharing dishes. Service was efficient and friendly. Loved our experience!
After watching the Netflix special and the dedication to the art of pasta making, had to give Funke a try. Overall the food was solid and definitely some standouts such as the ribeye steak, focaccia, gnocchi, and pesto trofie! The tagliatelle touted as one of their signatures was good but not necessarily life Changing nor wholly unique. Have had similar or better in LA. Otherwise it's worth the try but we won't necessarily need to return time and time again.
Made a resy for Friday at 7:30 PM and honestly it was way easier than I expected. No wait at all. I thought it was going to be hard to get in because of how much people talk about this place, but it seems like the hype has died down a bit. One thing I didn't realize before going is that there are multiple levels. We got seated on the first floor, but the second floor has the bar and the third floor is rooftop and I feel like the experience would've been a lot better up there. So if you go, I'd definitely try to request that in advance. We started with the focaccia, which our waiter said is a 10-year recipe and basically the star of the restaurant. It was super soft, pillowy, and when you cut into it there's garlic baked inside. Simple but done really well. Definitely one of the highlights. Squash blossoms were interesting... first time trying something like this. It's basically zucchini flowers stuffed with a soft cheese (ricotta or a light cream cheese mixture with herbs), then battered and fried. I liked the idea of it, but execution-wise it was a little too greasy and very salty for me. After a couple bites it got heavy fast and I had to wash it down with a lot of water. Diavola pizza was solid. Not mind-blowing, but good. The salami had a nice kick and the crust had that char and chew you want from a wood-fired pizza. I enjoyed it, buttttt I just didn't feel like it stood out compared to other reeeallyyy pizzas in LA. The lamb pappardelle is where you can tell the chef knows what he's doing!! This dish was a slow-braised lamb ragu with pappardelle noodles, and parmesan. The pasta itself was cooked really well, perfect texture, and the lamb didn't taste gamey at all which I appreciated. At the end, when they gave the receipt, they also brought out these little treats... a small oatmeal bar and chocolate truffle balls, plus a Funke postcard. That was honestly really cute and thoughtful. Everything was good.... nothing was bad. But for the price point, I wasn't wowed or amazed. It didn't feel like a place I'm dying to come back to. I think if you go in knowing that it's solid but not life-changing, you'll enjoy it more. For me personally, I wouldn't come back... but I'm still glad I tried it once.
Came here on a reservation around 9pm! This place is very popular so highly recommend having a reservation The ambiance was busy, loud, and dimly light for dinner. The servers were very attentive always making sure we had water or purchased drinks in a timely manner. The food was absolutely amazing! Highly recommend the hand rolled noodles if this is your first time as that is the part of the experience! Our server was knowledgeable in all the dishes and pastas! She was able to help us decide which dish to choose and definitely had leftovers to each later! Overall great experience. Perfect for small- medium sized parties to fit comfortably
2 years ago
3 years ago
1 year ago
Amazing ambiance and extraordinarily fresh gourmet delicious food...I'm a foodie - this is some of THE best Italian food I have ever had. read more
2 years ago
Inspired by watching Chef's Table and witnessing Chef Evan Funke's deep passion for his craft, we felt compelled to make the drive from Arizona to experience Funke for ourselves. Reservations are not easy to secure, but I was lucky to get one--and it was worth every effort. Our evening was elevated by Matthew, our outstanding server from Memphis, Tennessee. With warmth and attention to detail, he made us feel completely at ease, showing why he's truly one of the best we've ever encountered. Funke's atmosphere was inviting, sophisticated yet unpretentious, creating a calm setting that allowed us to focus fully on the food. We approached our meal with the intent to taste as much of Chef Funke's offerings as possible, and each dish was nothing short of breathtaking. Every bite reflected Chef Funke's commitment to flavor and texture, a journey from start to finish. The bolognese especially stood out, evoking the comforting, memorable essence of Thanksgiving. Funke is more than a meal--it's an experience that leaves a lasting impression. For anyone who values the artistry of food, make the trip and savor this culinary journey. Thank you for taking a picture with my sister and brother in law read more
My wife and I recently attended this Italian restaurant known for their hand rolled pastas. We came for her birthday and were beyond impressed on how night went given all the accolades Chef Funke has and everything lived up to the hype. We ordered so many dishes and everyone was kept getting better. A little pricey but well worth, chef signed our menu which was super nice. read more
2 years ago
Food: *Delicious* - Diavola pizza - ruccola (mountain of arugula, my fave) - boyfriend loved the rigatoni (so al dente) - squash blossom (signature dish) Service: Great! Our server was a perfect level of friendly Ambience: Beautiful. PLEASE Check out the roof bar. Get an apertivo before dinner. Enjoy the view. People be haters. This restaurant is top dollar. Also top service. And top food. Enjoy! read more
10 months ago
11 months ago
It's hard to live up to such a great buildup, but Funke delivered. We planned to celebrate our 40th anniversary and I had high expectations. Derek was a phenomenal server. The food and environment and service were spectacular. Highly recommended. read more
1 year ago
1 year ago
If you like motherwolf you'd like funke, same menu same chef. The only difference is the vibe. I feel motherwolf is designed a little more classy where as funke not so much. Even the music was rap. Either way the food never fails. Squash blossoms and prawns are a must. You can't go wrong with any of the pizzas and pastas. But diavola pizza is by far my fav. Great service. read more
1 year ago
It was not easy getting a reservation, now I understand why. This place is R-E-A-L-L-Y GOOD. I was surprised at how spacious it was, they have three floors, which includes a roof top deck. My wife and I arrived early to have a cocktail and explore, expect to pay $25/drink. As a dirty martini lover, they came up short, first they don't stock Ketel One vodka, only Belvedere. So much for variety being the spice of life. Second, they don't have blue cheese stuffed olives. So, while I slugged my way through an inferior dirty martini, my wife quite liked her Sicilia, which was sweet and thirst quenching, her ideal recipe for a mixed drink. There are three bars, so don't feel like you need to immediately throw yourself into the watering hole at the front door. The action is on the rooftop where they have a D.J., heat lamps, and a killer view. I highly recommend starting your adventure with a drink and checking out the rooftop. Another cool feature is the pasta room, which is set in a controlled environment behind the host station. You can watch as they hand make artisan style pastas. Upon arriving, you will notice that the building has a subtle Art Deco elegance bathed in a white finish with a tasteful neon red sign. The interior has charm, with high ceilings and a prevailing clean white motif. The web page talks of imported stones including Crema Del Monte and Verde Imperiale marbles and Loro Piana linen wall coverings, which all add to the subtle Italian charm. A good barometer for a classy restaurant is always the barroom, and they did not disappoint, it was clean and stylish. The restaurant played great music all night long, which really pumps in the bathroom, it keeps the vibe fun, which might be too loud for some. Our table continually referenced the song that was playing, because we were feeling it all night long. As an example, Play That Funky Music by Wild Cherry, instant fun. Kudos to friendly service at the front host stand by Micah, who promptly got us seated. Our server, Max C, was worth the price of admission. He was thorough with his recommendations and 'on it' in every way, he elevated our experience. The other individual tending to our table was quick to fill our water and clear the plates so we could enjoy the offerings from Chef Evan. The various runners did a nice job with food pacing and re-explaining what everything was as it got served. Service was top notch. There were NO misses with our food choices, which was thanks in large part to Max and his recommendations. Sfincione in bianco - (A grade) a delicious, fluffy focaccia bread. Fiori di Zucca - (A grade) squash blossoms, fried to perfection and stuffed with a delectable cheese. Gamberi in Salsa Verde - (A grade) prawns are seasoned and served with a split tail. Server, Max insisted the entire crustacean could be consumed, so I tried one from head to tail, and he was right, slightly crunchy but good. Busiate - (A grade) the artisan pasta is made with passion; you can taste the difference. This comes out with a green pistachio pesto and basil leaves. Ziti alla Genovese - (A grade) this is a hearty pasta dish with a meaty red sauce, the ziti was delicious. Tagliata di manzo - (A grade) this is a showstopper, reportedly, the centerpiece of another Chef Evan restaurant in Chicago. Tender pieces of prime rib eye cap, and patate e rucola, it was delicious, I wish it had more prime rib, which was cooked medium/rare, and oh so tasty. Mini donuts & dipping sauce - (A grade) this is just what it sounds like. They had some unique sauces that added a different, yet delightful taste. Funke is all that, why not 5 stars you ask? Maybe I'm being too tough, but the martini situation was off-putting, in particular, the lack of hand stuffed blue cheese olives, a favorite appetizer of mine. Another contributor is the 4% wellness fee buried at the bottom of the check. Getting past all that, the rest of my experience was exceptional, definitely a memorable night for my group. #BRAVO They have valet parking ($15), so don't panic, look for the parking signs around the side/back of the building just off Santa Monica Blvd. read more
2 years ago
Finally, we nabbed a reservation for four on a Saturday at Funke. Wow, wow, wow! Everything from the moment we stepped into the restaurant until we left- hostesses, servers, support staff, somm, food, chefs, ambience- we felt taken care of by gracious, professional, happy, friendly people. Most importantly, the food was absolutely delicious. Everything we ate, we were all wowed. Standouts for us were the cicoria and citrus salads, shrimp in salsa verde, busiate, agnolotti, and of course the bone-in ribeye (grilled to perfection). My favorite dessert was hands down the meringata...that dessert I'd eat for breakfast. The subtle sweet citrus was well balanced against the tangy yoghurt panna cotta. Unique textures: bouncy orange sprinkles on top of the creamy part were perfectly finished off with the crunch of the meringue drops. Perfection! Here are some pics. We missed some as we were busy oohing and ahhhing and just digging in. If you're in town, make sure to eat here. read more
1 year ago
The home made pasta and the lemon pizza are incredible! I don't recommend the non homemade pasta options. $50 for a pasta is very expensive, but it's as good as it gets. Get the regular focaccia as well! Our server Nick was fantastic as well. He really went above and beyond to make our experience special. Lastly, the special chocolate cake they serve for birthdays is one of the best cakes I've had! It's almost criminal it's not available on the menu full time. Mmmm read more
Chef Funke delivers again! Although I was disappointed to have missed my chance to try the Cipollina Catanese (now removed from the menu), all the dishes we tried lived up to the standards set at his other restaurants. We started with a round of great cocktails, the squash, blossoms (perfect), and the sfincione Palermitano (light and rich at the same time!), then did wine plus a Diavola pizza, an arugula salad (add some to the top of your Diavola!), the arrabiata pasta and the lemon spaghetti. It was a wonderful birthday dinner and I hope to go back in better weather to try the rooftop bar! read more
1 year ago
I was very excited to try funke. After having a hard time making reservations we finally got one for my friends birthday. It was so hard to get a reservation because right when they open the reservations it gets taken so fast. We got there and only waited a few minutes to get seated which was nice. When we got seated our waitress came over asked if we wanted any drinks. We hadn't even looked at the menu yet. After our waitress Tatum came over again to check if we were ready I finally ordered my drink. The waitress asked for my id so I gave it which was fine but she continued by saying "you're fresh." Which totally caught me and my friends off guard... I answered back to her by saying I'm 24 how am I fresh and she said no you're not you're 21. We were so confused she continued by saying let me see your id again. I guess she thought I was lying I honestly don't know but the entire ordering process for a drink took about 10mins for no reason. We were already annoyed at that point. I hadn't seen my friends in a while so we were talking together every 5-10 mins she would come over and ask if we were ready to order. Anyways we finally ordered the food which was mediocre over hyped and not worth it. We ordered the lemon pizza which was honestly cool I've never had a lemon pizza before it was interesting. The focaccia with tomato was so heavy basically a pizza on focaccia not a fan. The blossoms were good but warm not hot. It felt like it sat there for a few mins before they brought it. The artichoke was again alright nothing crazy. We ordered the tomato salad which was refreshing and tasty. The pasta I recommend ordering is the white pesto which was with almonds that was really good but it came semi warm. We also ordered the bolognese but nothing special I could've made it. The pasta dough is made fresh at the restaurant. You can really tell the quality of the pasta dough but the bolognese was missing flavor. The dessert we ordered were the donuts they were really good. It was soft and fluffy. Overall my experience wasn't the best the waitress wasn't the best and the food in my opinion was alright. read more
This place was recommended by a friend and I'm not sure why I haven't stopped by since I pass by every day. From the first visit I have to say this will be on the regular rotation - their food and service is beyond five stars. There are three levels to this restaurant: main dining, mezzanine and upper rooftop deck. They also have private dining rooms for events or large parties. Impressive drinks and food, surprised by the pizza! It reminded me of Pizzeria Bianco. We split squash blossoms, salad, pizza and the pasta special with fresh mushrooms and freshly shaved white truffle. Incredible. Tatum was an awesome server and cannot wait to return. read more
1 year ago
2 years ago
As far as Italian food goes in LA, this place checks all the boxes. What Funke place has that other great italian places are missing is the different ambiance on every floor and great service. I've been a few times and everyone is warm super and attentive. You can't go wrong with any of the food or the cocktails. read more
2 years ago
A bit tore here since service and ambiance was awesome. I ordered the tagetallie and the flavor was balanced and I give a 3.5 stars. It's because the noodle was a bit too cooked for my preference even compared to handmade pastas I had in Italy. Sure, this is can due it my preference to al dente pasta which may not be achieved with the method here. I'd like to try other pastas like the machine made ones and the pizzas next time I'm there. read more
This place is the best of Evan Funkes! The truffle pasta special was perfect! The lemon pizza was a perfect unexpected combination, I would have never guessed! Trofie pesto is just okay, you can skip. Get the squash blossoms & the lemon budino too. Service is very attentive. They switch plates between courses and refill water every time it's half full. Ambiance is cute & lively on the first floor. Second floor is a darker date night vibe. Bar is cute! read more
2 years ago
3 years ago
2 years ago
Great attention to detail from service, menu, and coursing out meals. We had a wide selection of pasta topped off with lamb chops. Simple and elegant ambiance. Personally enjoyed the cacio e pepe. read more
2 years ago
2 years ago
OVERPRICED DRINKS, UNPLEASANT HOSTESS & SUPPLEMENTAL SERVICE CHARGE!! I recently visited Funke and wanted to share my experience, which unfortunately included an unpleasant encounter with one of the staff members, hostess "Nico." While enjoying the ambiance of the restaurant and capturing a video to share with friends and Yelp community, I inadvertently included the hostess in the frame. Instead of politely addressing the situation, she made a rude remark that left me feeling uncomfortable. The hostess response was far from professional. Rather than calmly informing me of any policies against filming or politely asking not to be included, she made a comment that was unnecessary and rude. The encounter with the hostess left a negative impression that I hope the management will address. Aside from this interaction, the overall atmosphere and dining experience were enjoyable. Also beware of the additional 4% supplemental wellness charge that will be added to your bill to support back kitchen according to the waitress. read more
8 months ago
1 year ago
7 months ago
we had the LAST reservation of the night. negative: they ran out of some pastas and foccacia by the time we got there. -1 star because squash blossoms have been done by others. my brother said it'd be better if they put some shrimp or something in the squash blossoms to take it to the next level. +1 star because the service by our person (captain?) (sorry my menopause brain sucks at remembering names) was so energetic and enthusiastic at 9:30pm on a thursday night! He had to turn over his shift to someone else who was not as enthusiastic He knew the menu well and made several suggestions which he basically said, we order everything you suggested + a few I wanted to try. service: impressive that someone noticed that someone spilled water on my husband's plate and they changed that out before we even used the plate/ate from it! food: my husband said everything was amazing! It was pretty amazing. we got burrata with persimmon: the persimmons were like like squishy sugar! squash blossoms: deep fried, filled with ricotta, NOT greasy. shrimp with green sauce: yummy! focaccia house special. it was like a pizza with red sauce, meat, onions on it lemon pizza: unique, had to be tried. fresh, lighter because of the lemon but I want to try the margherita pizza next time perfect crust branzino: perfectly cooked. crispy, no bones, we devoured it even though we were stuffed pasta: love that he acknowledges all the nonas that he learned from! tagliatelle with ragu: yummy. cacio e pepe: cooked al dente, perfectly spaghetti arrabbiata: spicy but not too spicy dessert: loved that it was not tiramisu (I don't like soggy) ambiance: upscale diner because the seats/booths felt that way. but fancy b/c beverly hills and cool lights, though some were out. "hip/happening" location because rooftop bar read more
3 years ago
Fine Italian cuisine within a beautiful modern restaurant accompanied by refined, attentive service. My friends who have been to Italy raved at how comparable or almost as good as they have had in Italy! Here are the musts: - focaccia bread aka sfincione in bianco: light, airy inside a crunchy, crusty exterior - squash blossoms aka fiori di zucca: perfectly fried - misticanza salad: herbaceous and refreshing - pistachio pesto pasta - butternut squash aka tortellini di zucca - branzino alla brace - citrus gelato: perfect palate cleanser read more
1 year ago
I love Evan Funke! He can do no wrong in my eyes. I've tried Felix, Mother Wolf, and now Funke (for the second time). Funke has a sultry vibe and beautiful decor (just like the others). The food is superb. You have to get 3 diff pastas, it's mandatory! They all have the perfect bite to them and the flavors leave nothing to be desired. Our favorite is the busiate with pistachio pesto. The dessert is out of this world - creamy, light, a hint of tartness and sweetness perfectly balanced. You have to try this place! Perfect for date night or a special occasion. read more
After having an amazing experience at Mother Wolf, we decided to come try Funke! Ambiance was great, seating was a little uncomfortable and crowded. Service was good. The food is always amazing! I have a gluten allergy so I wasn't able to try the pastas and pizza, however my husband loved the RIGATONI ALL'AMATRICINA and wa s pleased! Since the artichoke was out of season, we didn't get to try it (off the menu). We ordered the prawns and they were amazing! A lot of items from the menu are the same as mother wolf. We ordered a few salads and I ordered the swordfish. The fish itself was cooked perfectly. The sauce was flavorful! I was not a big fan of the sauce, reminiscent of a puttanesca. We then walked up to the rooftop for drinks and dessert. Dessert was phenomenal!!!! You must try the Meringata! It was to die for! read more
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Ask the Community - Funke
Does the rooftop bar have a pizza oven -- that was the original plan?
I didn't see an oven at the bar. They bring food from the main kitchen downstairs. It's fresh and delicious.
Is the Bar area first come first serve or could I make a reservation? Does the bar close at 10:30PM?
Yes. And it's stupidity expensive. I'm not going back
Is the indoor restaurant bar seating first come first serve or reservation only?
You put your name in the list and it’s first come first serve.
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