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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!
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.
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.
This restaurant was truly exceptional, from the food to the service. Everything felt thoughtful, fresh, and authentic. Even how simple it looked but clean. I highly recommend starting with the bread, it was incredibly light, flavorful, and honestly some of the best I've had. The pasta was just as impressive. We had bread, pasta, and pizza, and I was amazed that I didn't leave feeling overly full or heavy. Everything was so light and fresh that it genuinely felt like I had been transported to Italy. I was so impressed that I actually asked what type of flour they use, as I learned they import it from Italy. The braised dish was absolutely to die for, beautifully seasoned, tender and paired with incredibly ripe and flavorful tomatoes. And the cheesecake was the perfect way to finish the meal. It was light, creamy, and delicious without being overly sweet. The service was also wonderful and added to the overall experience. I will definitely be coming back. My only criticism is the valet situation. The valet is located in an alley and is a considerable walking distance from the restaurant rather than directly in front of it. This was particularly difficult for my uncle, who uses a cane. I had to drop him off at the restaurant and then walk back to pick him up after dinner because the distance was simply too much for him. I would strongly encourage the restaurant to consider a more accessible drop-off and valet arrangement for elderly guests and anyone with mobility challenges. Aside from the valet accessibility issue, this was a fantastic dining experience. The food, service, and quality were outstanding, and I'm already looking forward to returning.
This our go-to birthday celebration. No item from their menu is bad. Service is great. Attentive servers. Place has 3 levels. Rooftop has bar and bar food. Nice place to unwind and wait for your table. Nice view and photo-op. Lobby showcases a demo area for making pasta. You maybe lucky to catch Chef Funke. In the right, the semi-open kitchen shows chefs in action. The dining area here is a bit noisy and busy foot traffic. It was our first time dining in this area. We like the mezzanine where it is less busy and intimate. read more
When 5 stars aren't enough...that's my mantra for my experience at Funke...after (like probably a lot of people) learning about the restaurant on Top Chef Noodles we've been trying to find an opportunity to go there for over a year...One finally arose and we went. Valet parking is available in the alley to the left of the restaurant's front on Santa Monica Blvd. We were seated right away in the upstairs dining room. We had a reservation but they do reserve space for walk-ins so it's probably not as hard to get a table as we thought it might be. It was dark in the restaurant and I need to use my phone's flashlight to read the menu. (It's also possible I'm just getting old.) Service was outasite and we developed a great rapport with our server and we felt very well taken care of in a manner that didn't feel too stuffy or formal. The cocktail menu is exciting and delicious. I really enjoyed the Fiore e Fumo Cocktail. (Anything smoked as my grandpappy used to say...well maybe he did...but anyway I enjoy a good smoked liquor in a cocktail.) The food, of course, was the star and well worth the trip from not too close. As you may have seen in the Top Chef show, many of the dishes are prepared with pasta made by a chef working in a booth on display on the first floor...it was kind of zoo-like watching the chef on duty make pasta from scratch and I kind of wonder if they let them out of there ever ;) So basically every type of pasta you're eating, in any dish, was made in-house. We started with the Fiori di Zucca (Squash Blossoms) which were indulgent, cheesy and a great way to start the meal. We shared three different pasta dishes made from house-made-dried as well as fresh pasta including Cacio E Pepe, Linguine Al Limone, and a tomato sauce based one which I think was Strangulet and the one hand-made one.) All were truly delicious...every bite of every one. They brought us back to the tastes and textures of pastas we had in Italy (including Bologna where the chef trained.) It was all perfect. The desserts were phenomenal too...especially the donuts. (Look, say the word "donut" out loud, and I'm pretty much going to move heaven and earth to get one now that you've put it in my head.) They also brought really great chocolate cake for my birthday. We love to try new places and I'm constantly craving new tastes and experiences. Of all the nice restaurants I've tried, this is one I'd definitely come back to again and again. Thank you, Funke. read more
5 months ago
Rooftop ambiance is great, music was better this time. It's open and public but also secluded and private. Service very attentive. Mocktails - too sweet with the passion fruit and tiny for the price. The almond pasta was the star of the show, not pictured below. Proteins are very expensive so be prepared. We had 2 pizzas and the zucchini flowers. For a meal of mild to moderate hunger you'll at least be spending $100 per couple and questionably not worth it, but the ambiance is special. read more
11 months ago
Fantastic restaurant. Staff is extremely nice even when busy. The restaurant is 3 stories first and second floor are dining and the third is their cute rooftop area! You can eat and drink up there as well. On the first floor there is an area to watch them make pasta fresh. The food was all fantastic. Squash blossoms were the best I've had not too thick of a batter. Pasta was delicious and flavorful. The chocolate dessert was fun because you get 4 different chocolate items and they all taste completely different. read more
4 months ago
Wowwie zowwie. Now this is fine dining!! I recently visited Funke for a dear friend's birthday. We were able to book a reservation for 5 two days prior, and it's all thanks to their awesome reservation service over the phone! Online it said they were totally booked, so I took a chance to call them and they managed to get me a table! You saved my bestie's birthday, so thank you!! There's a parking lot nearby, but they also have valet if you're in a rush. Now about the restauraunt, the building is just gorgeous. Amazing design and architecture!! There's this clear box where you can see the chefs making the pasta by hand. And every employee was SO nice. From check in to paying the bill, we were met with kindness. Our water never ran dry, and our one friend, who was for some reason really interested in a specific piece of silverware, was given a clean one from the kitchen to inspect with no questions asked! If you're wondering, "gosh, looks expensive..." You COULD just order small apps and get away with a small bill. But the pasta was to die for. Holy crap. Like... Holy crap, order the pasta. And I do recommend the sharing plates. The personal plates were very filling, and you can share with friends, but you could all probably get less plates of the sharing size and be just as satisfied. Get the bread and prawns. Holy cow, that was good. :) Can't wait to return, thank you. read more
What an unforgettable night at Funke! I came here with friends and from start to finish, the experience was phenomenal. We began with a bitter greens salad (the name escapes me, but I'll never forget the flavor), fresh, vibrant, and the perfect way to wake up the palate. From there, the handmade pastas stole the show. One dish had this incredible lemon brightness that was both colorful and refreshing, while the duck ragù was rich, comforting, and beautifully layered. To end the night, we shared donuts that came with little dishes of preserves and custard on the side. Instead of being filled, you got to dip and build each bite yourself; playful, indulgent, and the perfect sweet note to close the meal. A huge part of what made the evening so special was our server, Chuck. He was knowledgeable, animated, and genuinely fun to be around. He guided us through the menu with ease and made the whole experience feel personal and celebratory. Funke is the kind of place that makes dining out feel like an event. Between the inventive flavors, the warm atmosphere, and the outstanding service, it's a spot I'll be recommending to anyone looking for a memorable night in Beverly Hills. read more
2 months ago
Quite simply, an extraordinary dinner that is up there with the best meals of my life. Everything about our visit was 5-stars. The quality of the food, the service, the pacing, all top notch. This place knows exactly what it is and knows how to deliver the goods. It's not cheap, but well worth the investment. We shall return. read more
The vibe is romantic and fun. Beautifully done inside and the rooftop as well. The food was great. Evan Funke definitely knows his pasta. Every thing we ordered were delicious. The only thing on the menu that our waiter failed to inform is the tagliatelle Raghu has no tomato sauce - it was with ground meat without any kind of sauce. It was ok - not the best. Cocktails $ liquor selection were decent. Valet is behind the restaurant. Overall ok experience. Corkage at $75 read more
Outstanding service and amazing pasta. We heard about Chef Funke from a Netflix special and being pasta lovers, we had to try his restaurant. Their pastas are made fresh by hand with flour imported from Italy. You can tell in the quality of the pastas. For starters we had to try the focaccia bread. It was amazing, not the typical focaccia. It was airy, soft on the inside with a crispy flavorful crust on the outside. We also had the Panzanella Salad, which I would order again and again. It was perfectly dressed, allowing the vegetables to really shine. For the main, we had the Funghi pizza, Agnolotti and gnocchi with white truffles (the specials). The pizza was pretty big, the crust nice and thin. The different cheeses gave it a complex flavor. We loved the agnolotti. It looked simple but the addition of the white truffle brought it to a whole new level. The gnocchi texture was so fluffy and perfectly cooked. The sauce however on this dish was a little on the salty side for me. Service was impeccable. Nick and Van took really good care of us. Chef Funke was so gracious. We got to speak with him and take a picture. The restaurant had simple decor but elegant at the same time. Dress code I would say is elevated casual. Valet parking is available but there is free 2 hour underground parking one block over. The price point is high, especially on their specials so be aware when ordering. I would go back again, perfect for special occasions or when you want high quality Italian food. read more
6 months ago
That pesto pasta was soooooo good. We tried a few dishes and a steak but the pesto stays in my memories. We would come back just for that. read more
20 days ago
5 days ago
Great place for Italian cuisine. The ambiance is incredible, with an elegant bar welcoming you at the entrance and right across from the bar, in a glass-walled room, you can see how the chefs are making hand-made pasta from scratch. We were seated on the 3rd floor, which is the rooftop seating. A very nice waiter recommended us to try a passionfruit martini out of drinks and then a few pastas, a pizza and an appetizer to share. The tiger prawns appetizer was absolutely amazing, and their special bread that we ordered, we would dip into the yummy tiger prawns sauce and it was truly delicious. For the pizza, we got the diabolo pizza and it was phenomenal-- the sourdough was prepared for 3 days before being used in the pizza and the crust, the char and the overall taste was perfect. We also tried 2 popular pasta dishes and although pretty good, I thought they were not really standing out given their personalized level of preparation. They were on the drier side and were lacking flavor a bit. I needed a bit more. All in all, a great dinner experience here, a beautiful trendy spot and I would come back again! read more
We dined at Funke to celebrate my nephew's birthday and they did not disappoint. The restaurant is beautiful ( I love the saying on the wall in the dining room "The Last Great Adventure is You"). Our waiter was friendly and very attentive, explaining everything on the menu and gave suggestions. We started with a couple of the Focaccia breads, has the house salad, most everyone in our party tried different homemade pasta dishes (everyone loved what they ordered), and I had the Almafitana pizza ( lemon). Which was so yummy, I'm glad I have leftovers for lunch). If you're in Beverly Hill this is a must try. read more
6 months ago
Now this is one of our favorite places. The atmosphere is very pleasant, the staff is wonderful, and the crowd is great. The food is delicious -- will we come back? Of course, yes. It's one of the few places where the music stays in the background, so you can actually have a conversation without raising your voice. The desserts deserve a special thank you! The coffee was served in very cute cups. Our Saturday dinner left us with such a great impression. This is the kind of place where everything is done at a very high level. I highly recommend it. read more
Our waiter, Nock was exceptional. Very professional and in fact the entire service staff was very good.The food in general was excellent. Loved the Fiore deZucca (squash blossoms) so light and tasty. The foccacia was one of the best breads I have tasted. The crust was crackly ans crispy while the interior was light and fluffy. The tagliatelle with bolognese was terrific. The handmade pasta was light and tender and the bolognese was intricate and layered with flavor. The cacio e pepe, however , was a disappointment. The extruded pasta was quite dense and very chewy. It was also very peppery and tended to be that one note. Dessert was a revelation. The Meringata with Harry's strawberries had a deep and intense strawberry flavored granita over a smooth panne cotta. The ciambelle fritta (donuts) were light and paired well with the vanilla gelato. Leave room for dessert! read more
I've been to Mother Wolf a few times and had high expectations walking into Funke. The space is beautiful and the energy is laid back, but overall, the food didn't fully hit the way I hoped. It was good...just not WOWWW good. That said, our server Hannah was amazing. Super kind, knowledgeable, and made the experience fantastic! Top 3: Gamberi Salsa Verde- Best dish of the night. Shrimp were cooked perfectly and the sauce was sharp and flavorful, we asked to keep the sauce to dip bread in as dinner service went on Pesche e Burrata- Simple, fresh, and really good, even if it's something I could probably make at home Battuta di Manzo- really balanced tartare! Would def order this again Other menu items we ordered: Zucca- Always solid!! Nothing new but dependable Fig Pizza (special of the night)- yummy! balance of sweet and savory, just wish the pizza dough itself had more of a char, was really soft Arancini- The ragu inside was bombbbb Linguine al Limone- My favorite pasta of the night Salsiccia & Tagliatelle- mehhhhh Gnocchi- tasted like adult Spaghettioooos Orecchiette- pasta texture was great Sfoncione Palermitano, Rucola, Burrata e Crudo- not super memorable but good Bone in ribeye- really amazing crust I give it 10/10 jsut for that!!! Got a bunch of desserts but the strawberry sorbet was OUT OF THIS WORLD!!! Must order. I didn't leave disappointed, but I wasn't exactly rushing to book another reservation either. Still, there were a few standouts worth going back for, especially that shrimp. And seriously, Hannah made the night!!! read more
The ambience here was very nice. I went on a Thursday afternoon and it was pretty busy. We were a party of three. For starters, we had the sfincione palermitano and fiori di zucca-- both of these were very good. For pastas, we ordered the tagliatelle bologna, cacio e Pepe, pesto pasta. We only enjoyed the bolognese pasta. The others had so much salt. I don't recall having so much salt on my pasta in LA, and have also traveled extensively throughout Italy. The pastas could have used way less salt. All three of us commented on how salty the pesto and cacio e Pepe pastas were and couldn't finish them. My coworkers also had the 16oz steak and said they enjoyed it. For dessert, we had the tiramisu and the meringata. The tiramisu was very good, but I thought the meringata was just ok. As for drinks, I ordered the Sicilia and a spritz and both tasted good. The pour on the spritz just wasn't very generous relative to other restaurants in the area. read more
What else can I say that hasn't been said already? Funke was an amazing experience from start to finish. Our "captain" Hannah was the best! Our group ordered almost the whole menu, literally...but here were a few standouts Focaccia - Sfincione Palermitano. This is a must! A great flavor bomb to start your meal Beef tartare - was not expecting this to be that good. The garlic chips really elevated it and the egg inside the middle was a nice surprise Prawns - that salsa verde was out of this world. Tagliatelle- was the best pasta out of the ones we ordered. It was thin, soft but kept the sauce together. I can literally eat 2 of these it was that good. Get your reservations! There's plenty of parking in the area. Can't wait to come back read more
27 days ago
Great food, great service and unique and thought out ambiance. We enjoyed the cocktails but the food was a standout to us. Will defnietly be back read more
6 days ago
Funke has the best Italian food I've ever enjoyed. Here is why it's worth the price: Food- Each dish- the squash blossoms, focaccia, orecchiette, cocktails, down to the complementary dessert bites- was spectacular. The squash blossoms were filled with a cool, herby, garlic ricotta, wrapped inside a perfectly soft blossom and lightly fried before being finished with olive oil on top. It was salty, chewy, incredibly decadent. Worth $28 for 5. The focaccia (we ordered the simpler of the two) is not to be missed. It's soft, salty, light, and drizzled with the an incredible olive oil. No sauces or butter is needed. $10 We ordered orecchiette, with tomatoes, broccolini, and fennel-forward sausage that was full of flavor without being overpowering. The pasta was chewy and filling and the whole dish was the simplest thing we tried and just as memorable. $32 I got the white Negroni and it was quite sweet and very yummy. Next time I would try their famous Negroni but that was pushing or over $30 if I recall. Service- A Monday night walk-in, the two of us were seated at the bar within 15 minutes. Every last employee we encountered engaged us warmly. The service is an extension of the food if you can believe that. Italian food is not a cuisine I am partial to, however, food is art and Funke is a master of his work. I look forward to coming back and trying even more. read more
10 months ago
My review is on the rooftop bar, you walk into thinking you'll grab one quick drink and next thing you know you're posted up enjoying the night. You ride the elevator up expecting the usual scene, but the vibe actually hits, it's relax, stylish, and just plain fun. The cocktails are solid, the music keeps you in a good mood without drowning you out, the crowd feels like a mix of locals and people who know a good spot when they find one. It's the kind of place that makes you want to stay for just one more every single time. read more
Long overdue visiting this restaurant, but better late then never? Had a reservation and was seated right away. Fun note, when you enter the restaurant, behind the host station is a chef rolling out and preparing the pasta, so it's fun to watch the process from beginning to when it hits your table We were seated upstairs and our drink order was taken immediately. I had a Sicilia with a tequila base, Amara, lime and prickly pear. Basically their version of a margarita. Very tequila forward and I wanted the prickly pear to be more pronounced but still a decent cocktail. For food, Carmine was great and gave us many recommendations, and we started with the focaccia and the squash blossoms. The focaccia was round and fluffy, but light when you ate it. Reminded me of something I had in Rome. The squash blossoms were forgettable, nice ricotta in the center but they were like most squash blossoms anywhere. For entrees, we tried a couple different items. We started with a fig and prosciutto pizza, which was a special for the evening. You had that nice fig sweetness juxtaposing with the saltiness of the prosciutto. Gave a really balanced bite. And for pastas, had to get a Cacio e pepe, as that is an Italian staple, and we tried the corn agnolitti, which was a special for the evening. The Cacio e pepe was heavily towards the aldente side, giving it a very nice chew, and the pasta was seasoned perfectly. It really reminded me of the pasta in Rome, though Rome was a little less aldente. That aside, it was one of the top three pastas I've had in Los Angeles easily. The corn agnolitti was stuffed with a corn puree blend and was very good. You had the sweetness of the corn pairing with the sauce on the pasta. It was a really nice flavor profile. Overall, a very good Italian restaurant that really brought me back to some of the meals I had in Italy. I would definitely skip the squash blossoms as I feel you can get that anywhere, but everything else I can confidently recommend. read more
4 months ago
Can tell all ingredients are fresh and of great quality! Had to get the staples like the focaccia (sfincione in bianco) and squash blossoms (fiori di zucca). We also enjoyed the rigatoni, diavola pizza and branzino. If you're a LA resident feel like this is one of the restaurants you have to try once (or any of the other sister restaurants). Food was good but this isn't high on my list of places to return back to. Most of the seating are booths but some are tables and the two top table we were at was way too close to the other tables on either side of us. Had to shimmy horizontally to barely squeeze out. Might as well have been at a communal table so if you're looking for a more private or intimate setting make sure you try to request a booth. Did enjoy my cocktail (sicilia) though so would maybe come back for drinks on the rooftop which had a nice ambiance. read more
As someone who is not always the biggest fan of Italian food, I was really blown away by Funke - well-deserved hype. Standouts: - We debated whether to start with the focaccia bread and am so glad we did - it was incredibly fluffy inside and left me floating on the perfect herby and olive oil flavor. - The shrimp were big, plump, tender, and came with plenty of flavorful sauce to even dip your bread into. - The pasta absolutely lives up to its Chef's Table reputation. The orecchiette pasta might have been the best pasta I've ever eaten in my life, which includes a trip to Italy. Wow - it was cooked perfectly al dente, with this unique spicy tomato sauce and 'nduja sausage. My partner ordered the tagliatelle and claimed that dish was his favorite. I was also impressed with the ambiance, decor, and service. We sat in one of the booths on the main dining floor facing the open kitchen, and loved watching the team at work. All the waitstaff were so pleasant and attentive, and service was incredibly efficient - our dishes were timed to perfection, and we were not kept waiting at all. The only small hiccup was that our waiter told us that we could have our pasta dishes with the cheese on the side but they did not come out that way - never mind, they tasted great and was worth my lactose intolerance. Highly recommend, and would love to come back another time, hopefully when we can see the magic happen in the glass pasta room! read more
We were seated on a nice table by Mica who managed the check in desk very professionally. The restaurant is on 3 levels and the roof top bar has its own separate reservation ( bar Funke). The ambiance is dark, modern and busy but Motherwolf in my opinion is more glamorous. The menu is almost the same from what I recall and divided into starters, salads, 2 sorts of pasta (ready made and hand made) and some main dishes( secondi). The wines by the glass start at $19 going to above $ 30 but again, LA. food scene has become in general one of the most expensive in the country. This restaurant was no exception and you should be ready to spend big bucks here. But for the price, you get good quality dishes. Not the most innovative or fancy but solid and tasty Italian fare. The arancini were good, crunchy with a ragu filling. The squash blossom ricotta served generously ( 5 pieces) could have used some salt. The pastas were excellent and my favorite was the rigatoni amatriciana. The orichiette was good too but the second best pasta was the fresh tagliatelle with ragu ( $50) : Steep for pasta but again it's Beverly Hills. The thin crust diavola was good even it lacked some chew. The tiramisu was unctuous and not too sweet. I would come back and order a pizza and the amatriciana with a glass of red wine at the roof top bar. PS: One thing I didn't like was the bill brought to the table as we reached the 2 hour mark as we were barely finishing the desert. read more
We went to Funke to celebrate my birthday. It was me and my 3 girl friends. Our res was at 8:30pm and we got there around 7:45pm. We checked in and went to the roof top bar. It was standing room only but it was still a nice experience. Went back down to have dinner. Greeted by the friendliest server, Donald. We told him we couldn't understand the menu, being that it's mostly in Italian. Donald translated all of it for us AND gave us his recommendations. We got everything he recommended and loved it! The dinner from beginning to end was fabulous! Would love to come back one day :) read more
How to walk in without a reservation? Stroll in shortly after opening at 5PM on a Tuesday. The team let us know they needed the table back around 7:15PM and we said we'd be okay with them moving us to the bar or whatever would make it easy for them. And we were off to the races. This is a high energy team. Carmine and Cynthia made sure we had a good time...something super easy when you're sharing the restaurant with like 4 other tables at opening. Seeing the kitchen team lined up at the window waiting for the action to start was fun. By 6:30PM, the place was packed and bustling. Worth mentioning is that the menu is pretty similar in the Funke-verse. There are connecting dishes from restaurant to restaurant...the main difference is the style and feel of the dining room. Funke seems to be more fun of the group. We ordered a good portion of the menu. Highlights: sfincione, squash blossoms, limone, orecchiette, sorbet/gelato. There were cocktails, mocktails and wine. Loved the cocktails. The glass of wine was only so so. If I can find my receipt I'd be able to tell you what was ordered. We had a great time. The team could not have been more fun or nicer. There's always a kind of joy when everyone has the same energy. Service was on point. Plates and serviceware changed out frequently and water glasses refilled without prompting. Bonus is that we were there until 7:45PM and didn't have to be moved. The team tells us the upstairs bar is beautiful, but they were hosting a private party and it was off limits. I should have gone upstairs to see what that space looks like. Had a great night! read more
9 months ago
Funke is a beautiful restaurant with an incredible atmosphere--elegant, lively, and very much a "Beverly Hills night out" kind of place. It's definitely very expensive, but the food overall was excellent and you can truly taste the quality, especially in the homemade pasta. We've been to Felix in Venice (same restaurant group), and Funke feels very similar in both vibe and menu style--if you loved Felix, you'll likely enjoy Funke as well. The service had a few hiccups. At times we felt a little rushed, and there were moments where food was delivered but our plates and silverware were taken away and we were left waiting while the food sat on the table. That said, our waitress was very informative and knowledgeable about the menu, which we appreciated. Cocktails however were outrageous in price ($25-$35 each), and pastas run about $30-$50+, but again, the quality really shows. Portions are generous and easy to share if you are out with a group. Some of our favorites were the Fiori di Zucca (squash blossoms), the Pappardelle, and a huge radicchio-based salad (can't remember the exact name, but it was fantastic). The Branzino was good, but we'd probably skip it next time and stick with the pasta, which was the real standout. All of the pastas were delicious. Dessert was lovely as well and a great way to end the meal. Overall, Funke is a splurge-worthy spot for a special occasion--go for the pasta, expect high prices, enjoy the atmosphere, and just be prepared for possibly uneven service. read more
1 year ago
Upon arrival, the restaurant feels like a dark and sexy hotel restaurant. A Basquiat painting just casually on the wall. Very chic spot. I enjoyed the waiters looking sharp and the branding was on point. I enjoyed the r&b and hiphop that subtly echoed in the background. Price point is high, which was expected for a Beverly Hills spot. At first glance of the menu, it was challenging to read because it felt like the whole thing is in Italian. But the waiter guided us through the menu without fail. They say the pastas are shareable but if you're really hungry, get your own order. The Sicilia cocktail was ok. Tasted like a flat margarita. The Piemonte cocktail was much better. Loved the smokiness of the mezcal. Get the SFINCIONE IN BIANCO; you can't go wrong with warm focaccia bread. I really liked the squash blossoms and the chives mixed in with the cheese. Very yummy. The gem salad was a big portion of arugula but lacked seasoning and was dry. Jon and Vinny's does a great version of this. Pistachio Pesto pasta was solid. Bolognese pasta was ok; lots of beef but a little dry. We got the special of the night which was a tortellini stuffed with pork shoulder, prosciutto and something else. It's very rich and salty. It's good but a few bites is plenty. The panna cotta dessert was so unique and SO good! Tangerines and fennel oddly go together. Overall, a solid experience that I can see myself going back to try more dishes. read more
1 month ago
So we got both of the truffle pasta that was like pasta of the day kind of situation which was our mistake since they both tasted the same. Turns out not a truffle guy. We went when the dodgers were in the championship game so not sure if that impacted the place but it was pretty quiet. Even though it's in Beverly Hills and prob a pretentious restaurant it's actually well decorated and is not over the top. Food is pricey and you can prob get something similar elsewhere, some of the items were stellar like the squash blossoms were decliois and the focaccia as well. I think next time if I come again I'll try something that's not the pasta read more
Yes, we came after watching Chef's Table and so in awe of Chef Funke's pasta creations. With an LA trip planned, we knew we had to dine here and try his beautiful and delicious food! At 9:00 AM on the dot, 7 days in advance I had gone through the reservation booking process. There was a short lull in getting the verification code and after putting in my credit card info, poof, reservations were fully booked and I was left in dismay. But luckily I was able to get rooftop reservations and they serve the same menu! I actually preferred the rooftop as restaurants can get quite noisy and I'm a bit sensitive to that. Well it ended up being a gorgeous sunny day in April and my friend and I were smack dab in the sun with no shade. The staff were helpful in trying to get the umbrellas over us and once the sun set, it was perfect. Our server Max was very attentive and super friendly. We ordered an item off each part of the menu which included the focaccia bread, ricotta stuffed squash blossoms, frisella pugliese, the special pizza which included mushrooms and asparagus, busiate for our pasta dish, and tagliata di manzo. Each item came at a good pace and beautifully curated. The focaccia was nice and crusty plenty of cheese. The squash blossoms were also not overly battered and though it is a rich dish the cheese paired nicely with the focaccia bread. The burrata with veggies and flowers was my favorite dish of the night. As pretty as it tasted. The pesto pasta was also lovely though we thought it might be the one that was featured on Chef's Table and was not, and the pizza was delightful. My first time having morel mushrooms and very yummy. The rib eye was cooked perfectly and the crispy potatoes and rucola paired nicely. I am a panna cotta feen so I had to order the meringata for dessert. With the tangerine granita and meringues it was such a perfect ending to the meal. They also provided a chocolate cake for my birthday and it was decadent and tasty. The best part of the whole meal was getting to meet Chef Funke himself and he is so kind and was such an honor to meet someone as talented as him! read more
Came back with the folks to celebrate my dad's birthday. They loved the appetizers - fried artichokes, fried squash blossoms and tuna tartar and the OG bread / focaccia. They Didn't love the bolognese pasta. We all enjoyed the Gnudi di Spinaci - cool and interesting dish - but should be served hot, vs luke warm. The drinks - I settled in the Sauvignon blanc to my surprise. It was lovely. The folks enjoyed their version of Negroni and the Firenze and I liked the Emilia but would not get it again. Ambiance was good. loud, but at very good playlist - like 90's hiphop hits ish. we were inside on the first floor. our server was great a hint of Rami Malek Deserts - the rhubarb tart was worth it and the passionfruit citrus gelato was lovely and filling. The pesto pasta I got last time came out lukewarm warm again. I mentioned it and our server said he will let chef know but nothing happened. I packed it up in my to go container and will heat it up at home. The nudi also came out lukewarm warm and not hot. So I guess ask for crazy hot next time? All together my folks enjoyed the appetizers but our favorite Italien place for decades il Piccolino stays unmatched. read more
Every single dish is fantastic. Top notch. We love carbs so went with pastas and pizzas. I can't remember all the ones we ordered other than the diavola--probably because that was my absolutely favorite! Oh but wait! I just remembered ordering the cicoria salad. Yes. Yes. Amazing. Veggies taste incredible when you know how to combine them like this :) Our waiter was adorable. He definitely knew all his stuff and gave us some great recommendations with both the cocktails and coursing. His southern accent gave our experience some southern charm and hospitality, too. Italian cuisine paired with southern hospitality in LA seems like a fairytale. 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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