Felix Trattoria - Restaurant italien à Venice, LA
Felix Trattoria est un restaurant italien de renom situé à Venice, Los Angeles. Le chef Evan Funke est connu pour ses pâtes artisanales faites maison, qui sont à tomber par terre. Le restaurant propose également des plats authentiques tels que la pizza, le cacio e pepe et le ragù de tagliatelle. La focaccia est également un must-try. Le restaurant est très prisé, il est donc recommandé de réserver à l'avance. Felix Trattoria est l'un des meilleurs restaurants italiens de LA et est recommandé par de nombreux critiques gastronomiques. Si vous cherchez un restaurant italien pour un dîner romantique ou une soirée entre amis, Felix Trattoria est l'endroit idéal. Réservez votre table dès maintenant !
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Approuvé par 6 partenaires officiels
101 Best restaurants of Los Angeles
@latimes
784followers
101places
"#49 Every evening around 5 p.m., a short line begins to form at the north end of Abbot Kinney Boulevard in Venice. It’s the standby crowd outside of Felix, pasta lovers angling for one of a handful of unreserved seats available at the bar. When the doors open at 5:30 p.m., a host cautiously ushers in customers like a security guard working the crowd at a sold-out rock concert. Within minutes, the bar is packed. If the idea of standing in line for pasta sounds wild to you, perhaps you haven’t tried chef Evan Funke’s pappardelle: thin, elastic noodles engineered to mop up every particle of meaty, drippy Bolognese ragù. Funke has a gift for pairing textures with sauces, and for letting simple flavors build to improbable proportions. Tomato sauce clings to springy, chewy orecchiette; scroll-like busiati are an ideal method of conveyance for olive oil and fresh basil. A three-ingredient plate of tonnarelli tossed with pecorino Romano and black pepper tastes impossibly nuanced and deep. Funke’s flavors are attuned to regionality but not bound by it, and his predilection for al dente noodles is influencing a new generation of pasta makers in Los Angeles and beyond. Full bar. Valet parking. Credit cards accepted."
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"Amazing focaccia. Olive oil cake not great. Diabolo pizza good "
@loriaustin
"Trattoria molto molto carina, ben curata appena si entra ci sono dei tavoli dove si fa aperitivo mentre c’è una parte dedicata alla ristorazione un po’ più dentro il locale, per chi ha bisogno di mangiare italiano ve lo consiglio la pizza è buonissima ed i primi piatti anche ma secondo me un po’ troppo per il conto che ci è arrivato! Comunque la qualità era ottima su questo non ci sono dubbi! "
@billylillo
"Absolutely amazing Italian food. Great pasta. Lovely patio and great wine list. "
@alisonchauvin35
"Fantastic Italian food. Be sure to book in advance."
@sarahbrand
"Forget being the best pasta in Venice—Felix’s Evan Funke makes some of the best pasta on the West Coast. Rolling, cutting and forming noodles behind a pane of glass, the chef and his team give you dinner and a show in this cozy bungalow restaurant. The focus here is handmade pasta, but Funke’s mission to bring incredible Italian fare to L.A. also extends to the phenomenal sfincione focaccia, blistered crust pizzas and the antipasti so good you’ll be tempted to make a whole meal out of them. Years in, and it’s still packed—so make a reservation before heading over, or brave your luck at the cozy bar stools near the entrance."
@jordanwood
"Evan Funke has necessarily funneled his attention into Mother Wolf, his new Roman restaurant in Hollywood, and his hands are deep into planning future projects. Felix, though? Paradoxically or not, it’s better than ever. The Venice pasta laboratory he started five years ago with Janet Zuccarini has mellowed in temperament; it reached a contented midpoint between the trattoria Funke wanted for us and the one we hoped for from him. The cocktails spiked with citrus and amaro; the sharp chicory salad and roasted meats; and the Sicilian focaccia called sfincione are, under the nightly leadership of chef de cuisine Viktoriya Campos, as splendid as ever. Still, we know why we’re here — for spaghettoni ensnaring anchovies and herbs, for linguine so light with lemon it’s always the first empty plate, for the chew and snap of orecchiette bumping against the textures of sausage and spigarello. The tagliatelle with ragù that Funke studied at La Vecchia Scuola Bolognese has crept up to $45 a bowl. Even in times of inflation and crippling labor costs that’s an extreme sum. If I’m being honest, it was also the single most enjoyable pasta I had in Los Angeles this year."
@ashigu
"Honestly not worth the hype. Had the squash blossoms and bolognese. The famous focaccia was really oily "
@shayehen
"Hand made pasta. Enough said."
@jeaton
"Top tier Italian restaurant in LA"
@colemcnally
"Star trattoria de Venice. Tout est fait maison a tester !!!"
@luciechartreux
"Cute restaurant Food ok Appetizers seem to be the best And Margherita pizza is very good"
@violettaimprovisa
"Best Italian restaurant on the west side. Make reservations long in advance! Love! "
@arianakazandjian044
"Had the orecchiette (great), tagliatelle (amazing), and rigatoni (good)! Meatballs incredible and also a hype espresso martini. Also great focaccia and fried squash blossoms, salad was good but overdressed"
@sarahrchow
"MUST TRY looks amazing everyone raves about it "
@aaport34
"à environ 22$ la pizza c'est très cher, mais c'est le prix à payer pour manger une vraie pizza Napolitaine."
@airone
"Good Italian... slightly “hyped”"
@haggbomf
"reco from Nick - best Italian"
@mike.delucchi
"Add this place to your own map if you want to try it or if your already love it ! 😉"
@lucy.farnsworth
"#49 Every evening around 5 p.m., a short line begins to form at the north end of Abbot Kinney Boulevard in Venice. It’s the standby crowd outside of Felix, pasta lovers angling for one of a handful of unreserved seats available at the bar. When the doors open at 5:30 p.m., a host cautiously ushers in customers like a security guard working the crowd at a sold-out rock concert. Within minutes, the bar is packed. If the idea of standing in line for pasta sounds wild to you, perhaps you haven’t tried chef Evan Funke’s pappardelle: thin, elastic noodles engineered to mop up every particle of meaty, drippy Bolognese ragù. Funke has a gift for pairing textures with sauces, and for letting simple flavors build to improbable proportions. Tomato sauce clings to springy, chewy orecchiette; scroll-like busiati are an ideal method of conveyance for olive oil and fresh basil. A three-ingredient plate of tonnarelli tossed with pecorino Romano and black pepper tastes impossibly nuanced and deep. Funke’s flavors are attuned to regionality but not bound by it, and his predilection for al dente noodles is influencing a new generation of pasta makers in Los Angeles and beyond. Full bar. Valet parking. Credit cards accepted."
@chairmanvmao
"Try the focaccia and pizza"
@germanjon
"Evan Funke amico mimi, suoi vini "
@dambro
"Evan Funke amico mimi, suoi vini "
@dilettand
"À réserver longtemps à l avance "
@foodinpaname
"Esssayez la focacchia, meilleur italien de La "
@anaelle.steinfels
"Comida italiana en Abbot Kinney Blvd. Muy muy rico pero muy caro. elegante. pasta homemade increíble "
@marcuberorueda