Funke Los Angeles Review: Why Everyone’s Trying to Get a Reservation

How I Finally Got a Reservation

Here’s what actually worked after three failed attempts:

The Resy system opens exactly 30 days in advance at midnight PST. Not 12:01am. Not “around midnight.” Exactly midnight.

What I did:

• Set a phone alarm for 11:58pm the night before
• Already had my Resy account set up with payment info saved
• Was logged in and refreshing the Funke page at 11:59pm
• Had my second and third choice dates ready in case my first pick was gone

At midnight, I immediately clicked on a 5:30pm slot for a Thursday (my actual target was 7:30pm, but it was already gone). Within literally 90 seconds, every prime-time slot (7-8:30pm) had disappeared.

Pro tips that helped:

• Thursday nights have slightly better availability than Friday/Saturday
• Early slots (5:30pm) and late slots (9:30pm+) last a few minutes longer
• Party of 2 is easiest—larger groups get booked instantly
• Keep checking throughout the day for cancellations (I’ve seen them pop up around 2-3pm)
• Bar Funke reservations are significantly easier and still give you access to some pasta dishes

The Dining Experience from Start to Finish

We arrived at 5:25pm for our 5:30pm reservation. The valet stand is right out front ($15, cash or card). The host greeted us by name before we even said anything—a nice touch that immediately set the tone.

The host stand sits beneath a stunning original art deco ceiling detail that I spent probably too long photographing. The lighting at this hour was perfect—golden hour streaming through the windows, catching the brass fixtures and vintage details.

Our table was ready exactly on time, positioned with a partial view of the pasta station. This was intentional on my part—when making the reservation on Resy, there’s a notes section where I requested “view of pasta station if possible.” They delivered.

5:35pm: Our server introduced himself and immediately read the table well. When we mentioned it was our first time, he didn’t launch into a scripted speech but asked what kinds of pasta we typically like. Based on our answer, he made genuine recommendations rather than pushing the priciest items.

5:45pm: Focaccia arrived, and the smell hit the table before the bread did—yeasty, olive-oil rich, with a crisp that crackled when we tore into it. The interior was impossibly airy. This is the bread I now judge all other focaccia against.

6:00pm: Our burrata arrived, and here’s a specific detail that mattered: it was room temperature, not fridge-cold like so many restaurants serve it. The difference in flavor and texture is massive. It came with heirloom tomatoes (perfectly ripe, which in early spring is not easy), basil, and a drizzle of aged balsamic that wasn’t too sweet.

6:15pm: This is when the pasta station really came alive. By now, the dining room was about 70% full, and you could watch three different pasta makers working simultaneously. One was rolling out sheets of dough, another was cutting tagliatelle, and a third was pinching agnolotti. The rhythm was mesmerizing—the kind of thing you can’t fake or rush.

6:30pm: Our tagliatelle arrived. The first bite is when I understood the hype. The texture was something I’d never experienced at any other LA restaurant—silky on the surface but with an almost imperceptible resistance at the center. The sauce (cacio e pepe) clung to every strand without any cream. Just pecorino, black pepper, and pasta water emulsified into something that tasted impossibly rich.

I’m not exaggerating when I say I thought about this pasta for three days afterward.

6:50pm: The agnolotti (filled pasta) hit differently. Where the tagliatelle was about texture and technique, this was about the filling—ricotta so delicate it almost dissolved, paired with a brown butter sage sauce that didn’t overwhelm. Each piece was identical in size and shape. Hand-pinched, but with the precision of a machine.

7:15pm: By now, I was content to sit and watch the dining room energy. The noise level had picked up—not uncomfortably loud, but alive. The couple next to us was clearly on a first date (both nervously over-complimentary about the food). Behind us, a business dinner with lots of wine being poured. Across the room, what looked like a birthday celebration.

7:30pm: We ordered tiramisu to share. It arrived in a martini glass-style presentation—layers of espresso-soaked ladyfingers and mascarpone cream, finished with shaved dark chocolate. Not groundbreaking, but solid and a nice ending without being too heavy.

7:45pm: We finished our drinks slowly, not rushed at all despite the restaurant being fully booked. This is where good service shines—they needed the table, but we never felt pressured.

The entire experience took just over two hours, which felt perfect for the pacing and the price point.

Menu Deep Dive: What to Order & What to Skip

What to Order:

Focaccia ($12): Non-negotiable. Crispy exterior, impossibly airy interior, still warm from the oven. Get the olive oil for dipping, skip the butter.

Burrata ($18): Served at proper room temperature with seasonal accompaniments. The quality of the cheese is noticeably higher than most LA Italian spots.

Cacio e Pepe Tagliatelle ($32): This is the dish to order if you’re only getting one pasta. The texture alone is worth the price—silky, perfect al dente bite, sauce that clings without being heavy.

Any filled pasta the server recommends: The menu changes seasonally, but the agnolotti during our visit ($36) showcased the same technical precision as the ribbon pastas. The filling-to-pasta ratio was perfect.

Tiramisu ($16): Classic preparation, well-executed. Not revolutionary, but satisfying if you want something sweet to close the meal.

What You Can Skip:

Protein mains ($48-65): I’m sure they’re well-prepared, but you’re paying Funke prices to eat Funke pasta. The couple next to us ordered the lamb chop and seemed pleased, but I watched their eyes keep drifting to the pasta station. Save your appetite and budget for where this restaurant actually excels.

The expensive wine: Unless you’re celebrating something major, the mid-range bottles ($60-90) pair beautifully with the food. Our server steered us away from the $200+ bottles without us even asking, which I appreciated.

Menu Strategy:

For two people, I recommend:

• Focaccia + one other appetizer
• Two different pasta courses to share
• One dessert to split
• This hits the sweet spot of trying enough without overordering

Portions are Italian-style (appropriate, not American-huge). Two pasta courses for two people is the right amount to leave satisfied.

Ambiance & Atmosphere

The space itself is worth half the experience. The 1930s art deco bones have been preserved beautifully—not in a museum-y way, but in a way that feels alive and relevant.

Lighting changes throughout the evening. During our early reservation, golden hour light streamed through the windows, making everything look film-worthy. By the time we left around 8pm, the vintage fixtures had taken over, casting warm, flattering light that made everyone look good (important for a content creator, obviously, but also just nice).

The dress code trends smart casual to elevated. I wore a silk slip dress and felt appropriately dressed. Most women were in dresses or elevated separates. Men ranged from button-downs to sport coats. I saw one person in athleisure and they looked noticeably out of place.

Noise level: Moderate to lively. You can absolutely have a conversation without raising your voice, but there’s enough ambient sound that the room feels energetic. It’s not a quiet, romantic whisper kind of place—it’s more animated and social.

The pasta station is positioned as the focal point of the main dining room. It adds movement and theater without feeling gimmicky because it’s genuine craftsmanship, not performance. By 7pm, there were usually 2-3 pasta makers working simultaneously, and watching them became part of the entertainment.

Bar Funke & Rooftop

Bar Funke on the third floor has become its own destination, separate from the main restaurant. The reservation system is the same (Resy, 30 days out), but these slots are significantly easier to secure.

The vibe up here is noticeably more relaxed. During my visit, the weather was perfect—mid-60s, slight breeze, typical LA spring evening. The rooftop space takes full advantage of this with open-air seating and a more casual energy.

The menu is different: You get access to some (not all) of the pasta options, plus pizzas and smaller plates. It’s a great option if you want to experience Chef Funke’s cooking without committing to the full main dining room experience and price point.

I tried a negroni variation ($18) that was perfectly balanced—bitter, botanical, not overly sweet. The cocktail program here is strong, with Italian-inspired drinks that pair well with the food.

Bar Funke strategy: If you can’t get a main dining room reservation, this is your backup. The atmosphere is more scene-y (younger crowd, louder music), but the food quality is still excellent. Reservations here go easier, and they also accept limited walk-ins starting at 5pm (expect 45-90 minute waits on busy nights).

Honest Comparison: Funke vs. Felix vs. Mother Wolf

Having visited all three of Chef Evan Funke’s LA restaurants multiple times, here’s how they actually differ:

Funke (Beverly Hills) – $$$ ($75-120pp)

• Vibe: Most elevated and refined. Special occasion energy.
• Setting: Stunning 1930s art deco building, three floors, pasta station as theater
• Crowd: Dates, celebrations, business dinners, older demographic
• Best for: Impressing someone, celebrating something, experiencing the full fine-dining version
• Reservation difficulty: Very hard

Mother Wolf (Hollywood) – $$ ($65-95pp)

• Vibe: Old-school Italian-American glamour, scene-y
• Setting: Dramatic interiors, strong bar program, Roman cuisine focus
• Crowd: Entertainment industry, younger than Funke, see-and-be-seen energy
• Best for: Group dinners, industry people, if you want glamour without quite the Beverly Hills price tag
• Reservation difficulty: Hard

Felix (Venice) – $ ($50-70pp)

• Vibe: Casual, neighborhood-focused, where it all started
• Setting: Exposed brick, open kitchen, Venice beach energy
• Crowd: Locals, families, more relaxed mix
• Best for: Best value, weeknight dinner, when you want great pasta without the scene
• Reservation difficulty: Moderate

The pasta quality is exceptional at all three. The difference is the setting, the scene, and the price. If money is no object and you want the full experience, Funke wins. If you just want incredible pasta and don’t care about the Beverly Hills atmosphere, Felix is the best value.

I’d personally rank them: Funke for special occasions, Felix for regular visits, Mother Wolf when I’m meeting friends and want the energy.

Tips for Your Visit

Reservation Strategy:

• Set a reminder for 11:58pm, 30 days before your desired date
• Be logged into Resy with payment info already saved
• Have backup dates ready—your first choice will likely be gone
• Thursday nights have slightly better availability than weekends
• 5:30pm and 9:30pm+ slots last longer than prime time
• Check for cancellations throughout the day, especially 2-3pm
• Bar Funke is much easier to book and still excellent

Ordering Strategy:

• Focus your budget on pasta—that’s what you came for
• Two pasta courses for two people is the sweet spot
• Always get the focaccia
• Ask your server for seasonal pasta recommendations
• Skip the expensive proteins unless you have unlimited budget

Timing:

• Arrive 5 minutes early—they’re punctual about seating
• Budget 2-2.5 hours for the full experience
• Early reservations get better natural light for photos
• Later reservations have more energy in the dining room

Logistics:

• Valet is $15 (right out front, cash or card accepted)
• Limited street parking nearby, metered until 8pm
• Request a table with a pasta station view in the Resy notes
• Dress smart casual minimum—skip athleisure
• The restrooms are downstairs (relevant for planning your Instagram timing)

For Content Creators:

• Dim lighting means you’ll need to adjust your phone settings
• The pasta-making station is the money shot
• Golden hour (5:30-6:30pm reservations) has the best natural light
• Staff is used to food photography—they won’t rush you

Pros & Cons

Pros:

• Genuinely the best handmade pasta texture I’ve experienced in Los Angeles
• Stunning art deco setting that photographs beautifully and feels special
• Service staff who actually know the menu and make genuine recommendations
• Pasta-making station adds authentic theater without being gimmicky
• Perfect for special occasions—the ambiance delivers on the promise
• Bar Funke provides a more accessible alternative
• Consistent execution—every dish showed technique and attention

Cons:

• Reservations require strategy, luck, and being online at exactly midnight
• $75-120pp before drinks is a real investment
• Portions are Italian-appropriate (smaller than American expectations)
• $15 valet + Beverly Hills location adds to already premium pricing
• Non-pasta mains don’t justify their price point
• The hype and scene might feel overwhelming if you prefer low-key dining
• Can feel like you’re paying for the setting as much as the food

Who This Is Best For

Perfect for:

• Special occasions—anniversaries, milestone birthdays, celebrations
• Serious pasta enthusiasts who want to experience top-tier technique
• Impressing out-of-town guests or clients
• Date nights where you want elevated ambiance
• Food-focused people who appreciate watching craft and process
• Anyone who follows Chef Evan Funke’s work

Not ideal for:

• Casual weeknight dinners
• Tight budgets or when you’re watching spending
• Large groups (reservations nearly impossible, noise level high)
• People who prefer quiet, intimate dining
• Anyone who doesn’t like scene-y restaurants
• If you just want good pasta without the Beverly Hills experience—go to Felix

Frequently Asked Questions

Is Funke Los Angeles worth the price?

Yes, Funke is worth the price for a special occasion. Expect to spend $75-120 per person (excluding drinks). The handmade pasta quality is exceptional—genuinely some of the best texture and technique I’ve experienced in LA. The art deco setting is stunning and adds to the experience. However, it’s definitely a splurge, not a regular dinner spot. If you’re celebrating something or want to experience LA dining at its finest, it’s worth it. For casual pasta nights, Felix offers similar quality at better value.

How hard is it to get a reservation at Funke?

Reservations at Funke are quite difficult to secure, especially for weekend evenings. The Resy system opens exactly 30 days in advance at midnight PST, and weekend prime-time slots (7-8pm) fill within 2-3 minutes. Set a phone alarm for 11:58pm, have your Resy account ready, and be prepared to take earlier or later time slots (5:30pm or 9:30pm have better availability). Thursday nights are slightly easier than Friday/Saturday. Bar Funke on the rooftop is typically easier to book. Keep checking throughout the day for cancellations.

What should I order at Funke Los Angeles?

Start with the focaccia ($12)—it’s non-negotiable and sets the tone for the meal. Add the burrata ($18) for appetizers. For pasta, the cacio e pepe tagliatelle ($32) is exceptional and showcases their technique perfectly. Order at least two pasta courses to share—portions are Italian-sized, not American-huge. Ask your server for their current seasonal recommendation for filled pasta. Skip the expensive protein mains and focus your budget on where Funke excels: the handmade pasta. For two people, budget for focaccia + one appetizer + two pastas + dessert to share.

Can you walk in to Funke without a reservation?

The main dining room is reservation-only through Resy. However, Bar Funke on the rooftop accepts limited walk-ins starting at 5pm. Expect a 45-90 minute wait on busy nights (Thursday-Saturday). Your best bet for same-day dining is checking Resy throughout the day for cancellations—I’ve seen them pop up around 2-3pm when people’s plans change. If you’re flexible on timing, early slots (5:30pm) sometimes have last-minute availability.

How much should I budget for dinner at Funke?

Budget $75-120 per person before drinks, tax, and tip. Here’s a realistic breakdown for two people: Focaccia ($12) + Burrata ($18) + Two pasta dishes ($60-70) + Dessert ($14-16) = $104-116 before drinks. Add $15-20 per cocktail or $60-150+ for wine. Valet parking is $15. With tax and 20% tip, expect $180-250 for two people sharing appetizers, two pastas, and dessert (excluding alcohol). Add drinks and you’re looking at $250-350 total. It’s expensive, but the quality and experience justify it for special occasions.

How does Funke compare to Felix and Mother Wolf?

Funke is the most elevated and expensive of Chef Evan Funke’s three LA restaurants. Felix in Venice ($50-70pp) is the most casual and neighborhood-focused with the best value—go here for regular visits when you want great pasta without the scene. Mother Wolf in Hollywood ($65-95pp) has glamorous old-school Italian-American vibes and attracts entertainment industry crowds. Funke in Beverly Hills ($75-120pp) offers the most refined fine-dining experience in a stunning art deco setting. All three have exceptional handmade pasta (the quality is consistent), but Funke has the most impressive setting and special-occasion atmosphere. Choose based on your budget and what kind of experience you want.

Does Funke have a dress code?

While Funke doesn’t enforce a strict dress code, the atmosphere and Beverly Hills location call for smart casual minimum. Most diners dress elevated—women in dresses or nice separates, men in button-downs or sport coats. I’d recommend avoiding athleisure, sneakers, and overly casual wear. Think “date night” or “nice dinner” rather than “weekend brunch.” The crowd tends to dress up, and you’ll feel more comfortable matching the energy. When in doubt, go one step above what you’d wear to a casual dinner.

Final Verdict

After months of hype, reservation battles, and finally experiencing Funke firsthand, I completely understand why this is one of LA’s most talked-about restaurants right now.

The pasta is genuinely exceptional. Not “pretty good” or “worth trying”—it’s some of the best handmade pasta I’ve had anywhere, including trips to Italy. The cacio e pepe tagliatelle alone justified the reservation effort and the $240 we spent for two people.

But here’s what makes Funke work: it’s not just about the food. The setting matters. Watching pasta being made in real-time in a beautifully restored 1930s art deco space adds something you can’t get from takeout or a casual neighborhood spot. It’s dinner as experience, not just meal.

Is it expensive? Absolutely. Are reservations frustrating to secure? Without question. Will you probably spend more than you planned? Most likely.

But for celebrating something special, for impressing someone, or for experiencing LA’s dining scene at its current peak—Funke delivers completely. It’s not an everyday restaurant, but that’s exactly what makes it worth seeking out.

The combination of Chef Funke’s technical mastery, the theatrical pasta-making station, the stunning space, and the overall execution makes this restaurant worth the hype. Just go in knowing what you’re signing up for: a splurge that’s meant to feel special because it genuinely is.

My personal take after visiting all three of his LA restaurants: Felix for regular visits, Mother Wolf when I want energy and scene, Funke when I’m celebrating something and want the full elevated experience.

Have you been to Funke or any of Chef Evan Funke’s other LA restaurants? I’d love to hear what you ordered and what you thought! DM me on Instagram @girlnamedjazz with your experience. And if you’re planning a visit, follow along for more LA dining recommendations and behind-the-scenes content from my favorite restaurants around the city.