Felix Trattoria

With the exception of the six-week wait to get a table, Felix has everything of an Italian trattoria. A green wallpaper completes the warm decor of a nonna’s home, friendly service with an excellent pronunciation of Italian dishes, a Tuscan grill and a wood-fired oven. At the heart of the dining room, you’ll find the highlight of the show: a temperature-controlled pasta laboratory where you can admire Evan Funke (seen at Spago, Rustic Canyon, and a good number of Italian kitchens) and his chefs work the pasta dough by hand, because, well, #fuckyourpastamachine. You’ll want to order: the well-oiled sfincione focaccia to moisturize your fingers before even looking at the menu, pesto trofie from Cinque Terre, zucchini flowers stuffed with unctuous fior di latte mozzarella, cacio e pepe tonnarelli (with a lot of pepe like in the Lazio region), and parmesan-covered polpette, swimming in a delicious salsa verde. An extra detail to make you feel even closer to the transalpine territory? All the pastas are made with love, but most of all with flour directly imported from Italy. And that makes tutta la differenza.