Felix Awards

Felix Restaurant Review:

About chef/partner Evan Funke: It's not easy to take over the space of an iconic restaurant. In this case, we're talking about chef Joe Miller's pioneering Venice restaurant, Joe's, which anchored Abbot Kinney Boulevard for more than 20 years. However, Felix chef/partner Evan Funke is undaunted: "It's mine now," he told us. (Technically, it also belongs to his partner in the project, Janet Zuccarini of Gusto 54 Restaurant Group.)

Décor:The floor plan remains much the same, but they've done a great job re-envisioning the décor. It reminds us of a high-end country inn you might find in France or Italy. You'll notice the bar as you enter, followed by the main dining area with a glass-enclosed pasta lab where diners can watch the chefs hand-rolling dough into various shapes. The rear dining room, which is bedecked in floral wallpaper, has a more casual, funky feel.

Likes: the pastas, of course; the pizzas.
Dislikes: it can get noisy.

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Food & Drinks: Funke learned the traditions of handmade pasta in Bologna, Italy. Angelenos enjoyed the fruits of that labor at Bucato Restaurant, and they are excited to have that opportunity once again at Felix. Kick things off with fried squash blossoms, if in season, then move on to the lengthy list of pastas arranged by general region. A wood-fired oven turns out pizzas, which are available in four versions. Toppings will vary seasonally. Start eating a slice as soon as the pie hits the table --- the crust loses its crispness the longer it sits. Secondi include brisket, swordfish and half a chicken served with beans and bread. Desserts keep it simple with tiramisu, olive oil cake and budino. The beverage program presents house cocktails, a mostly-Italian wine list and German and Italian beers on tap. Felix's inviting atmosphere and authentic food will make you want to return again and again.