In 2007, after deciding to “make the best pasta in America,” Evan Funke left his native California and his post at Spago to study pasta-making in Bologna. When he returned to Los Angeles, he opened Felix, which serves the city’s best cacio e pepe. His Roman restaurant, Mother Wolf, came in 2022, and his eponymous Funke, in Beverly Hills, came shortly after. Now he’s expanding eastward, bringing Mother Wolf to Las Vegas and a new restaurant, Tre Dita, to Chicago. From trips back to Italy to stops at his new restaurants, Funke is constantly flying. Here, he answers our questionnaire about what he packs, eats, and buys while traveling.
Last flight you took?
Los Angeles to Bologna. I needed tortellini in brodo.
