Funke — Restaurant in Beverly Hills

TL;DR: Funke is an authentic Italian dining experience commemorating the culinary rites of passage in Italy. With every bite, you will embrace genuine flavors bursting through a combination of sweetness and acidity, all enclosed in a range of textures that satisfy your appetite. Reserve your spot now and get Funke (dad jokes without being a dad yet)!

The Situation: My fiancée is currently out of town shopping for our wedding, so it was time to take myself on a date. I followed Funke on Instagram about two weeks ago, and the photos hooked me. After securing my reservation for the grand opening, it was time to look up the menu, but there wasn't one on the website. That made me even more intrigued.

The Atmosphere: I can honestly say that was one of the best dining experiences I've ever had. The servers could not leave me alone but in a good way. I never felt interrupted. In a way, I felt pampered, valuable, like a celebrity. My server, Matthew, was perfect. Another server came to help too, but I forgot her name! If you're reading this, thank you too! I can barely pronounce any of the Italian dishes, so you know I couldn't understand them either. They both did a great job steering me in the right direction.

The interior was beautiful. It felt like a luxurious hotel lounge that just happened to have a pasta-making glass cubicle in the middle. I didn't see the rooftop or other parts of the restaurant because I was laser-focused on eating. It's three stories, so I'll be back to explore those... and more food!

First Dish: Sfincione Palermitana I can only describe this as a pillowly soft, hole-less, Sicilian focaccia, massaged with rich tomato sauce on top, along with Caciocavallo cheese, I believe anchioves, and some crispy breadcrumbs. My first bite was immaculate. It literally disappears in your mouth. After three bites, it was nearly gone, and I felt nothing in my stomach. It had a fluffy nature to it. I might've downed it in seconds if I wasn't in a restaurant.

Second Dish: Strangulet, Civita, Basilicata, Cristina Yes, this is a long name. What makes it a sweet name is that "Civita", "Basilicata", and "Cristina" all honor the elements of how Evan Funke learned how to make strangulet (a forgotten pasta in Italy). Cristina (Nonna Cristina, to be exact) taught Evan how to make the dish. Many dishes on the menu honor those who have helped the famed chef reach the pinnancle of pasta-making.

This dish includes the handmade strangulet pasta, strangled in sweet (incredibly sweet) pomodorini cherry tomatoes, paper-thin garlic slices, rich olive oil, aromatic basil, ricotta salata (a type of Italian ricotta chesse). I know the pasta was supposed to steal the show (and it was truly amazing), but my star for this dish was the pomodorini. I have never had cherry tomatoes of that quality before. The acidity and sweetness combo was perfect. I feel sorry for someone tasting this and calling it "good". That doesn't do it justice whatsoever. The ricotta blanketed the strangulet, so you tussled with them using your folk. I don't know how I'll come back here and try other things on the menu when the first two dishes deserve seconds.

Third Dish: Pesce Spada Alla Ghiotta The "protein of the night" was a clean, pacific swordfish, surrounded by juicy, sweet cherry tomatoes, taggiasche Italian olives, basil, and Italian cappers (capperi). The olives really sent me somewhere. If you weren't looking at your plate and you pushed some olives into your mouth, you would've thought you just ate a piece of rich, thick feta cheese. The swordfish was cooked to perfection. It didn't smell or taste like fish for a second, just a brand new protein.

-- Funke is magnificent. I will be back soon with my fiancée and two stomachs, so I have enough room for dessert and more food. What a great opening night for this place. Beverly Hills, you've got another star on Santa...

Visited Funke last night to celebrate my son's 16th birthday. I honestly do not have the right words to describe the culinary pilgrimage we went on. Let me start with arrival. Valet was easy access. Costs $17 to park and it's right behind the restaurant. We arrived 25 min before our reservation but there was no way we were going to be seated earlier than our reservation time. The place was packed. The decor is modern and minimalist. The women's restroom is phenomenal and has what appears to be imported green granite countertops and a very aesthetic swan/goose wall paper. The paper towels were thick and high quality. The lighting was just right for the mood throughout the first floor. We walked upstairs to the rooftop bar while we waited but it was entirely too packed. On our way up we peeked into the mezzanine area which did appear to be dim and crowded. Finally it was time for us to be seated and our hostess seemed to be heading towards the mezzanine. I thought I had booked the main dining area but it seems it did not transmit on my reservation. I asked if we could be seated in the main area and after checking, she informed us we can if we didn't mind waiting about 15 minutes. We were willing to wait and it took less than 5 minutes to seat us. Our Captain (aka server) was outstanding. He was very attentive, had a pleasant personality, and was very helpful with explaining the menu to us. We ordered a lot of food - we wanted to try everything. The steak tartar is a MUST and comes with the famous sfincione and let me just say, you won't be disappointed. We enjoyed the bread so much we ordered a second along with the Prawns in verde sauce and wow... yet another culinary celebration graced our palettes. We got the arugula salad and it was good but I am not a parmesan fan and it felt overpowered by the cheese. For our main course we shared the Tagliatelle, Carbonara, and Lemon Pasta. Be warned - the pastas from the Rome region are al dente - very al dented. The carbonara was almost tough to bit into, but I didn't mind because the Tagliatelle with Ragu sauce was absolutely the highlight and worth every penny. The soft egg noodle and delicious sauce blend well for a culinary delight. The lemon pasta was good but my heart belongs to the Tagliatelle. In addition to our server, we also had several other members of the team that never let our glasses get half past empty and were thorough in clearing out empty plates when we shamelessly annihilated the culinary masterpieces before us. For dessert, we ordered the vanilla gelati and the chocolate cake to share among us. They really encourage and enjoy when you share plates so don't be shy - do it. Both desserts were satisfying and a great ending to a wonderful experience. We learned about Evan Funke from watching the pasta documentary and not only is his story so inspirational, his culinary masterpieces are a true testament for his craft. You must watch the documentary to appreciate the amount of love and labor he puts into each of his hand rolled pastas. Do yourself a favor and book a table. It will be pricey but to me, every penny was well spent. I got to treat my son to a luxurious dinner to celebrate his milestone birthday while embarking on a culinary voyage I was not expecting by any means. I may have gained 8 lbs due to the volume of food I consumed, but I have ZERO regrets and will be returning soon when my daughter is home from college for another visit. Thank you Evan Funke for sharing your craft with us. It was genuinely one of the most pleasant and satisfying experiences I have enjoyed in a long...

Ahhh, Funke has arrived! As I entered the doors, briefly chatted with the host, and ascended to the second floor, the anticipation mingled with the intimate, warm lighting and I felt a promising culinary treat on the horizon. The stage was set, and the ensemble cast of the things you typically order at an Italian spot—focaccia, salad, pasta, pizza—awaited their turn in the spotlight that is my stomach.

The focaccia bread, though warm, fell short in terms of flavor and texture. My anticipation for a soft, pillowy interior was met with disappointment as it turned out dry and a bit bland. My decision to leave more than half unfinished signals a missed opportunity and serves as a visual cue for the restaurant. Subsequently, the salad was an offering best left untouched. It was not vibrant or refreshing with its appearance failing to entice my appetite. Bread and salad, often considered the prelude to a great meal, both missed the mark. This dual disappointment diminished my initial hopes of savoring a great meal.

Then arrived the margherita pizza. The crust, a cornerstone for any exemplary pizza, presented itself as thin and crispy. The cheese, fresh and gooey, seamlessly melded with the pomodoro sauce, imbued with the natural sweetness of ripe tomatoes. Completing the pizza, fresh basil added an aromatic touch. With each bite, the pizza rekindled the initial sense of anticipation and excitement that had greeted me upon entering the restaurant. Enter the lamb pasta special—an exquisite dish that left an indelible mark. Discovering a lamb pasta dish that doesn't scream "lamby" was unexpected and delightful. The lamb's richness added depth without overpowering the entire composition, a testament to their culinary prowess. The journey continued with the cacio e pepe, a timeless classic, offering a minimalist yet powerful palette appeal. The pasta, flawlessly al dente, became a canvas for the pecorino and black pepper, resulting in a velvety, indulgent sauce that clings to every strand of spaghetti.

Throughout the night the service and staff played their roles with precision. Attentive without intrusion, knowledgeable without pretension. A rollercoaster dining experience with its ups and downs, but the pasta is the shining star of the menu and some of the best in town. Cheers to the power of fantastic pasta to...