I ate a lot of Italian food in 2017. With Los Angeles experiencing a “Modern Italian Dining Renaissance” and my personal passion for pasta, dining out last year usually meant checking out the city’s latest and greatest Italian openings.
Of the slew of new Italian eateries that I visited (see: Cosa Buona, Rossoblu, Posto Giusto), Chef Evan Funke’s Felix Trattoria was a definite favorite. It’s hard to resist Venice’s cool vibes and a chef who openly touts #fuckyourpastamachine. I’d call that an unbeatable combination.
Last-minute reservations are hard to come by here, especially since the restaurant was named “Restaurant of the Year” by Eater and “Best New Restaurant in America” by Esquire. However, seats at the bar are available on a first come, first served basis. My two dining mates and I snagged a trio of seats at the bar quite easily early on a Friday evening.
The first bite to arrive was the Sicilian sfincione (focaccia), poofed to the nines, slicked with olive oil, and sprinkled with sea salt and rosemary. Homemade bread, served fresh out of the oven, has got to be one of life’s most simple and delectable pleasures.
