Felix Trattoria in Venice, CA: Chef Evan Funke’s Homage to Italian Pasta

What drives someone to spend eight years in Italy to master the art and science of traditional pasta making? That question stayed with us when we first heard about Chef Evan Funke — and ever since, we’d been waiting for the right moment to try his food.

When he opened Felix in Venice, CA in 2017, and since it’s close to where we live, it immediately became a must-visit. After months of patient efforts, we finally got a Sunday evening reservation.

We dressed up, we were excited, and we were not disappointed. The service was impeccable, and the staff was attentive the whole time.

We started with drinks — a Negroni and a nice wine.

Our appetizer was the standout: the Sfincione — focaccia Siciliana with rosemary, sea salt, and olive oil. It was a cloud of perfection, full of air bubbles, beautiful to cut into, and honestly unforgettable.

We also ordered a Margherita pizza with fior di latte (fresh cow’s milk mozzarella), basil, Pomodoro, and olive oil.The crust was lovely and the pizza melted in the mouth.

But the real highlight was the two vegetarian pasta dishes:

• Tonnarelli Cacio e Pepe — pasta with black pepper and pecorino Romano from Central Italy

• Trofie — a pasta from Northern Italy, served with an outstanding pesto

At Felix, “al dente” takes on a whole new meaning. Both pastas had a slightly chewy texture, and both were fantastic.

I absolutely loved this experience and would go back to celebrate a birthday or an anniversary. Felix is definitely still on my mind.