June 13, 2023

Come with me to the hottest new restaurant in Beverly Hills: Funke. It opened on May 5, and, over the past couple of months, Funke has gained a phenomenal popularity and reputation for itself. It is named after its chef, Evan Funke, who is most well known for Mother Wolf in Hollywood, Felix Trattoria in Venice, and his incredible homemade pastas.  Funke is an ode to Funke's history and experiences as a chef from Bologna where he learned how to make pasta to working at the famed Spago in Beverly Hills.

The energy in this restaurant is classy and stylish. From amazing artists' works lining the walls with pieces such as Andy Warhol's Flowers to photographs by Jean Pigozzi, it really is a marvel. At the entrance of the restaurant, you can find a working station separated by four transparent glass walls where the chefs are making the fresh pasta. It is a fun sight to see. When you walk further into the restaurant, you can see three separate levels and rooms, each with their own styles. The main room that I was in had red booths, an open kitchen, and dangling light orbs from the ceiling. The restaurant was very elegant, and the booths make for a beautiful shared experience with your fellow members at your table. 

The perfect thing to start your meal is the Sicilian focaccia called Sfincione Bianco. It is oily, fluffy, and pure heaven. I also recommend eating the Misticanza salad. With vibrant edible flowers, radishes, herbs, lettuces, and a white vinegar sauce, it is visually beautiful and taste-wise like you are eating a delicious storybook garden. I also recommend starting with the Carciofi Alla Giudea, which are these Roman fried artichokes. They are buttery and crispy. For the main, we had the Margherita pizza and two pastas. The pizza had a smoky flavor cooked with a soft crust, Neapolitan style. 

The pastas definitely were the dishes that shined the most in this meal though as they are Funke's specialty. My favorite part about Funke's pastas is that their names pay homage to the awe-inspiring, expert women in Italy from whom he learned how to make these pastas. The Busiate, Trapani, Sicilia, Benedetta is a must-get pasta. It is a handmade fresh pesto pasta with a playful squiggly shape. We also had the Tonnarelli Cacio e Pepe, one of the chef's most well-known pastas from his other restaurants. Finally, for dessert, we had the Cannoli Siciliani and the Bombolonis. Honestly, my favorite part of these dishes might actually be the sorbettos because they are light and sweet. 

I believe that Funke has earned its positive reputation for a reason. The food is authentic and exceptional, and the atmosphere is stunning from the moment you walk through the doors. It was a magical experience to spend a night in Evan Funke's world. He has truly mastered the craft of pasta making.