Masterfully hand crafted pasta.
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Funke is a place where the generational histories and culinary traditions of Italy can live in full illustration. Exploring the regions less traveled and seeking out the rare, obscure pasta shapes and the women who have mastered them.
The pasta laboratorio at Funke is a conduit between the pasta maker and guest.
Classic. Modern. Timeless.
Rooted in historic Beverly Hills, Funke is an authentic, layered and immersive design experience.
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Intimate spaces. Luxurious accommodations. Private entry.
Funke offers a new standard in private dining, as well as flexibility for your special events.
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Behold Evan Funke’s Bold New Ode to Handmade Pastas in Beverly Hills
No expense was spared or detail overlooked when chef Evan Funke and real estate mogul Kurt Rappaport dreamed up Funke. Following three years of ideation and extensive construction, the results are impressive.
Chef Evan Funke shares his inspirations
This spring, chef Evan Funke, of LA’s beloved Mother Wolf and Felix Trattoria, is launching Funke, a new restaurant in Beverly Hills. Here, he shares some inspirations.
Get the recipe for a lemony linguine that serves 4
Fresh off a trip to Sicily, chef Evan Funke shares his easy recipe for a lemony linguine dish that serves four people.
Evan Funke Partners With Real Estate Mogul for Mega Three-Level Beverly Hills Restaurant
Funke tells Eater, “This restaurant is a culmination of my time spent in Italy over the last 15 years. Kurt and I have come together on an extraordinary project and we can’t wait to share it with Los Angeles.”
What is cacio e pepe and how did it take over the world?
Cacio e pepe is traditionally made with just four ingredients: Pecorino Romano cheese, black pepper, pasta and pasta water. It’s named for two of them. Translated from Italian, cacio e pepe means cheese and black pepper.
The allure of a dish made with so few ingredients is indeed rooted in its simplicity, in its intensity of flavors and textures. When made just right, the cheese melts into the reserved pasta water and clings to the pasta, creating a creamy sauce.
