"GO: for chef Evan Funke’s masterful pasta that you can (and will) eat three bowls of by yourself. Felix is that good. ORDER: all the gluten. You’re here for the noodles, so get the transcendent cacio e pepe, spiny busiate with pesto trapanese, simple but stellar orecchiette with sausage sugo and peperoncino, and fat rigatoni all’amatriciana. But don’t sleep on the focaccia—it’s pillowy, bready heaven. THE VIBE IS: “work hard, play hard” in restaurant form. Madonna and Wham blast through the speakers, keeping the nostalgic vibes going strong in the persistently crowded restaurant. Let the double dates have the tables; if you’re with just one other person, try to get a seat right in front of the well-lit beacon at the center of Felix: the pasta-making room, where you’ll see cooks sling out all the trofie, spaghetti, you name it by hand. PRACTICAL STUFF: Open every day: Sunday to Thursday, 5:30 p.m. to 10 p.m., and Friday to Saturday, 5:30 p.m. to 11 p.m. Reservations are incredibly tough to come by, but you can book up to four weeks in advance via Resy. —Elyse Inamine" - Condé Nast
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