The folks at Felix want to remind you that the name is, in fact, Italian for “lucky,” and you’d be lucky to get a reservation at this Abbot Kinney pasta temple. Evan Funke cleverly divides his pasta menu into regional delineations—Nord, Centro, Mezzogiorno and Isole—and (aside from Champagne) Matthew Rogel’s all-Italian list is similarly arranged; it is effortless, then, to pair the house-made tagliatelle and bolognese ragù with a similarly situated wine: try Macchiona, a barbera blend from La Stoppa.
This story appears in the print issue of April 2019.
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