"Chef Evan Funke, who also runs Felix and Mother Wolf, is at it again with this eponymous restaurant. Set in a three-story 1930s art deco building, it's a stunning tribute to Italian cooking, with handmade pasta taking center stage (there's even a glassed-in room to watch them at work). Tall ceilings, red leather booths, and stone tables with brown leather/suede chairs set a stunning tone for a menu that pulls from their sister restaurants while remaining true to itself. Start with their pillowy focaccia, then savor a plate of tender South Pacific blue prawns in a garlicky salsa verde. Handmade agnolotti is delightful with a creamy filling of taleggio fonduta, finished with a meaty, buttery sugo di arrosto and parmigiano reggiano. Finally, torta di cioccolato is a wonderful finish." - Michelin Inspector
