1023 Abbot Kinney Blvd
Los Angeles, CA 90291
Dining date: 3/30/18
Felix has been one of the most popular restaurants in the city since opening almost a year ago. Here, Evan Funke (Rustic Canyon, Bucato) is getting a lot of attention for his pasta program which is regarded as one of the best in the city. The pasta making room is showcased with a direct view from the dining room, where diners can see the exacting precision and attention to detail that goes into each and every bite.
Between two of us, we shared one appetizer and each ordered a pasta and main course.
POLPETTE DELLA MAESTRA ALESSANDRA pork meatballs, salsa verde & parmigiano reggiano
TAGLIATELLE ragu bolognese “vecchia scuola” & parmigiano reggiano 48 mo
ORECCHIETTE sausage sugo, broccoli di cicco, peperoncino & canestrato
QUAGLIA ALLA BOSCAIOLA vermont quail, wild mushrooms, pomodoro & erbe aromatiche
TAGLIATA DI MANZO ribeye cap, patate fritte, wild arugula, 7yr balsamico & parmigiano reggiano 48 mo
The meal at Felix was excellent. The tagliatelle was just a touch softer than I would’ve liked, but the hearty bolognese had a deep, rich flavor. The orecchiette was a highlight – the pasta was perfect, complemented by a spicy sausage sugo and broccoli. Main courses were strong as well. Quail was juicy and moist, paired with mushrooms and an herb sauce. The ribeye cap was a very flavorful cut of beef, served alongside delightfully crispy potatoes and offset by a bright arugula salad. I would definitely return.