#boom
fiori di zucca - squash blossoms, fior di latte, green garlic
I predict this will be their most popular dish, almost every table ordered this. The squash blossoms were perfectly cooked and had a super light, delicate and greaseless batter, reminded me of the stuffed squash blossoms I had in italy and tempura from japan. Delicious.
spaghetti, bottarga di muggine, xvo, peperoncino
The bottarga really shined, briny and a little bitter. Pasta was perfectly al dente as expected. Pretty good.
tonnarelli cacio e pepe
Text book. Solid.
orecchiette, sausage sugo, rapini, peperoncino, pecorino
My favorite of the night, the rapini really balanced everything out.
toto
Overall, everything was really good and surprisingly reasonably priced with generous portions. Not like that republique bullshit. I hope they do some more meat and seafood pastas and don’t pull a cassia and start raising prices. Service was really professional. Bill included a 20% “service charge” with a line for “additional gratuity”.
salt & straw bang bang
Had a slightly less successful dinner tonight, mainly because nothing reached the high bar set by the squash blossoms and the orecchiette with sausage sugo from my first visit. Highlights were the malloreddus and budinio.
crudo di gamberi - ridgeback prawns, lemon & peperoncino turchese
These were fine but I thought it could have used another component.
polpette della maestra alessandra - pork meatballs, salsa verde & parmigiano reggiano
Crunchy on the outside and soft and porky on the inside, pretty good, a bit salty.
pappardelle - ragu bolognese, “vecchia scuola”, parmagiano 48 mo.
Thin soft sheets of pasta, had plenty of meat but not much sauce.
rigatoni all’amatriciana
This was softer than i was expecting with several pieces that were already broken lengthwise.
malloreddus - saffron, ragu d’agnello, fiore sardo
this was an Easter special. “Funke”, gamy, lamb with firm chewy pasta.
budino di nocino - whipped cream, walnut croccante
the budino was fantastic, the slightly bitter walnuts balanced out the budino perfectly. I preferred it to the sweeter Mozza budino.
Service is still great. they also removed that ridiculous tax on the 20% mandatory service charge.
fiori di zucca - squash blossoms, fior di latte, green garlic
The oil must not have been hot enough, these were greasier than normal but still very good.
carciofi alla giudia - fried artichokes
Unfortunately the oil still wasn’t at the proper temperature and these chokes had so much grease, john travolta started auditioning for the role.
burrata, peaches, mint, olive oil, aged balsamic
Highlight of the night, tasted like a delicous savory peaches and cream. perfect balance of flavors and textures, so good. they were going fast and sold out in under an hour.
diavola - pomodoro, smoked fior di latte, salame napoletano
Loved this pizza, sauce was super fresh and bright and the salame balanced it out with a bit of heat**
bigoli - duck ragu, piave vecchio
Very good chewy hollow spaghetti with tender duck meat.
orecchiette - sausage sugo, broccoli di cicco, peperoncino, pecorino
Still my favorite out of the pastas
gnocchetti riposo - oxtail ragu, smoked fior di latte
Nice and fatty oxtail, solid.
budino di nocino - whipped cream, walnut croccante
Still great
burrata pugliese - heirloom tomatoes, basil, balsamico sette anni
Wow, this was fantastic, highlight of the night. The burrata from puglia had a soft, elastic exterior with a creamy milky interior. The tomatoes were perfectly ripe and i could bathe in the olive oil and balsamic, so good. Eaten with the fresh basil it was like a margarita-pizza-summer-explosion in your mouth. It was so summery the white walkers and jon snow called off the war and went on vacation #summeriscoming
This performance by the susan lucci of DOTM will surely win her the nod for August
sficione - Focaccia siciliana, sea salt & rosemary
This is my high carb day
tagliatelle - ragu di culatello, parmigano reggiano
Loved the slightly chewy texture of the tagliatelle, sauce was ok.
spaghetti al nero di seppia - octopus sugo, wild oregano, peperoncino
Excellent pasta again, but the sauce was surprisingly mild and the octopus had a weird spongy texture. I was hoping for more of a seafood-y briny flavor. This would have been great with some bottarga.
crostata - black mission figs, panna montata
Pretty good, the figs could have been sweeter.
Had my best meal here the other night which included a couple new must-order seafood pastas and tender and juicy lamb skewers.
fiori di zucca - squash blossoms, sheep’s milk ricotta, fior di latte
Light and perfectly fried
sficione - Focaccia siciliana, sea salt & rosemary
arrosticini - grilled lamb skewers, green garlic salsa verde
orecchiette - sausage sugo, broccoli di cicco, peperoncino, canestrato
Excellent as usual
gnocchi di patate - black trumpet, chanterelle, crescenza fonduta, black truffle
Softer than a marshmallow sandwich on a mcdonald’s bun.
busiati alla vongole - manila clams, aglio, olio, peperoncino
Another winner, the twisted pasta was perfect for hanging onto the buttery, garlicky, briny sauce.
spaghettone so ricci di mare - Santa barbara uni, peperoncino, parsley
Loved this, had a kick of acid to cut through the richness and the cold fresh uni was excellent.
budino
tiramisu
Came with my pasta pants on. I’m glad funke is featuring more seafood pasta which have been by far my favorites.
polipo - charred octopus, nduja, sedano di montagna & ceci zuppa
Nicely tender octopus, not much char, sauce had a slight bit of heat.
spaghettone - maine lobster, green garlic, pomodoro & basil
New menu item and Funke hit this so far out of the park the lobster ended back up in maine. This and their uni pasta are now my favorite pastas in the city. Thick chewy pasta, huge plentiful chunks of perfectly cooked sweet springy lobster, and the sauce was slightly creamy and buttery but not too heavy.
anolini in brodo - pangrattato, brodo di carne & parmigiano reggiano
Another new item, the soft pasta was filled with breadcrumbs and parsley, broth was clear and light, and the parmigiano reggiano served on the side was gave a nice punch of umami.
busiati alle vongole - little neck & manilla clams, vino bianco & parsley
Thick chewy pasta, tender clams and a buttery, garlicky, and briny sauce.
that time you go to Felix for the lobster spaghettone, uni pasta, clam busiati, and black truffle gnocchi but none of them are on the menu
sficione - focaccia siciliana, sea salt & rosemary
tremendous as always
not pasta
arrosticini - grilled lamb shoulder skewers, green garlic salsa verde
mezze maniche alla carbonara - guanciale, black pepper, egg, pecorino romano dop
way too salty and rich, my friend and i couldn’t even finish half the plate.
spaghetti al sugo do polipo - octopus, pomodoro, peperoncino
highlight of the night, tender chunks of smoky octopus in a light but creamy sauce.
lorighittas ai frutti di mare
off menu special. the server explains it takes two cooks some long amount of time to make a plate of these sardinian rings of braided pasta. unfortunately the pasta was too thick and under-cooked/raw in the middle.
sfincione - focaccia siciliana, rosemary, sea salt, olive oil
fabulous, fantastic, focaccia
panzanella - market vegetables, burrata pugliese, pane fritto
highlight of the night. perfect balance of salt, fat, and acid.
casulli ai ricci di mare - sea urchin, garlic, peperoncino, parsley
pasta was good, but the uni was pretty pitiful.
gnocchi di patate - oxtail ragu, pecorino romano
As @Chowseeker1999 experienced this was sadly saltier than @linus after returning from 12 months at sea. And yes Sergio was in the house.
gelato al pistacchio - bronte pistachio gelato
The gelato was extremely thick and nutty, like a pistacchio caulk. I actually would have preferred it to be a bit sweeter.
sergio
suppli alla romana - rice croquettes, fior di latte, guanciale, pomodoro
like a rice-y mozzarella stick
black truffles flown in from france
First you get the truffles, then you get the power…
(special) tonnarelli alla norcina - sausage, black truffle
Fantastic dish, so rich and black a kardashian wanted to marry it. The pasta was earthy, rich, creamy, porky, not too salty, and with enough truffles to last until the last bite.
(new) frutti di mare all’acqua pazza - diver scallops, blue prawns, striped bass, calamari, manila clams
Each component of this dish was cooked separately and you could tell, each item was the perfect doneness. Even the striped bass had beautifully crisped skin. The broth was flavorful but a bit salty.
This was absolutely delicious. And even better than some of the pastas I’ve had dining in. Even reheated, the focaccia is still my favorite in the city.
casarecce, sausage sugo, broccolini,
peperoncino & pecorino romano
Excellent with a bit more heat from the peperoncino than anything I remember having dining in.
sfincione - focaccia siciliana, rosemary, sea salt & olive oil
Finished this with some evoo, next time I’ll add some more fleur de sel.
Felix
1023 Abbot Kinney Blvd
Venice, CA 90291
(424) 387-8622
http://felixla.com/
But I am also in budget conservation mode. But maybe I’ll just order one plate of pasta and then hit McD’s afterward. Most random bang-bang ever? 
