Venice, Los Angeles · restaurant
If pasta is a religion, Felix is its cathedral. The open kitchen lets you watch the magic happen as hand-rolled masterpieces make their way to your table. The rigatoni all’Amatriciana is a revelation, and resisting the cacio e pepe is an act of sheer willpower. Good luck!
Crispy fried squash blossoms stuffed with ricotta. A seasonal starter.
Simple and rich. Hand-rolled pasta with pecorino and black pepper.
Big chunks of guanciale in tomato sauce. Chef Evan Funke's favorite dish.
Aperol, orange juice, prosecco, soda. Light aperitivo.
Gin, Campari, sweet vermouth with a lemon twist. Bright take on a Negroni.
Fried calamari, shrimp, zucchini with marinara. Crispy and shareable.
Tomato, mozzarella, mushrooms, artichokes, olives, ham. Classic Italian.
Seasonal greens, radish, Parmigiano, lemon vinaigrette.