I think one of the things that interests me most about trying new restaurants, is getting to know the chef behind those amazing dishes. Finding out about their culinary journey and what makes them tick always intrigues me. The other week, I had the pleasure of dining with the acclaimed Los Angeles chef, Evan Funke, who is set to open Gusto 54 Restaurant Group’s newest restaurant FELIX.
After working in some of the best restaurants in Beverly Hills, California (including Spago by Wolfgang Puck), Chef Evan Funke travelled across the ocean to Bologna, Italy where he studied under master pasta maker Alessandra Spisni of La Vecchia Scuola. In order to learn the authentic way to cook traditional Italian cuisine, Funke studied the historic traditions of making handmade pasta and dedicated his time to discover the perfect blend of flavours and spices to go into his sauce. Bringing his refined culinary mastery back to L.A., Funke brought his approach to cooking to America working with some of California’s finest farmers and ranchers to create each dish.
Set to open in Summer 2016, Chef Even Funke is set to bring his culinary finesse to FELIX. Infusing his contemporary culinary skills to traditional Italian pasta making techniques of pasta fatta a mano, Funke has worked with California’s greatest family farms to develop an outstanding menu. We had the pleasure of tasting some of the upcoming dishes that will be on the menu at this open kitchen restaurant equipped with a wood-fired pizza oven and Tuscan grill. We had the pleasure of tasting some of the upcoming dishes that will be on the menu at this open kitchen restaurant equipped with a wood-fired pizza oven and Tuscan grill. From a slow roasted Porchetta to the Israeli inspired Carciofi alla Giudia; Funke plays with flavours to give traditional dishes new life. But, my favourite dish, by far, was the Gnocchetti with Pesto Genovese. This dish featured handmade and rolled into the perfect little gnocchetti and topped with fresh basil based pesto.