Markets

Felix’s Evan Funke shares his go-to meal and favorite farmers’ markets

There’s no L.A. chef more passionate about pasta than Evan Funke, formerly of Rustic Canyon and the now-shuttered Bucato. At Felix, Abbot Kinney’s new trattoria, Funke makes pasta by hand—188 distinct shapes!—in a glass-walled, temperature-controlled room for all his guests to see. We caught up with the pasta purveyor about a few of his local favorites.

 

Go-to meal

“I’ve studied cacio e pepe for 10 years and it never gets old. I think my iteration stands alone in L.A.”

 

Cooking close to the ground

“Felix is 95 percent farmers’ market–driven. I shop at the Santa Monica and Hollywood farmers’ markets. We work with 17 different farmers, each with a specific microclimate that makes their produce different.”

 

Downtime dinners

“I haven’t taken a day off yet! I love eating at Jon [Shook] and Vinny [Dotolo]’s places; they just do exceptional work.”

 

Good company

“It’s been a dream of mine to cook on this street for 10 years. The high concentration of tastemakers we’re surrounded by—Tasting Kitchen, Gjelina—and their longevity—it’s great company to be in.”

 

Want more? Sign up here to stay in the know.

Leave a Reply

Your email address will not be published. Required fields are marked *

fourteen − 4 =