Funke

Walking into Funke feels like stepping into an Italian palazzo reimagined for the Beverly Hills crowd. This tri-level establishment from chef Evan Funke—the mastermind behind Felix and Mother Wolf—occupies prime real estate just steps from Rodeo Drive. The ground floor buzzes with energy as diners gather around marble surfaces, while a glass-enclosed pasta station puts the art of dough-making on display. Upstairs offers a quieter retreat, and the rooftop delivers sunset spritzes with Hollywood Hills views.

The real star here is the pasta, handcrafted with the precision of an Italian master. The orecchiette stands out as a complete dish, marrying ear-shaped pasta with crumbled Italian sausage and tender broccolini in a gently spiced sauce. The agnolotti dal plin might command a premium price, but those pork-filled pockets bathed in a deep rosemary-tinged sauce justify every dollar. Even the tagliatelle Bologna, with its impossibly thin strands barely visible against the light, delivers that perfect al dente bite beneath a generous crown of ragu.

This is unapologetically a splurge destination—expect to spend north of $150 per person when you factor in cocktails. Speaking of drinks, the bar program matches the kitchen’s ambition with elaborate creations like olive oil-infused negronis and silky tomato martinis. The sfincione palermitano, a riff on the classic focaccia with tomato, anchovy, and parmesan, practically begs to be torn apart before your pasta arrives.

Funke works best when you embrace it for what it is: a celebration spot for those ready to indulge. Stick to the handmade pastas and classic preparations, skip the more pedestrian options like the spaghetti alla norma, and you’ll leave with memories of some of the finest Italian cooking in Los Angeles. Just be prepared for the occasional over-the-top flourish—this is Beverly Hills, after all.