Evan Funke, one of our most celebrated pasta practitioners, discusses his Italian awakening, and the inspiration for his restaurants.
After a few lurches and false starts early in his career, Evan Funke connected with the Los Angeles area dining public in a big way with his Felix restaurant in Venice, California, and has followed it up with a series of successes: Mother Wolf, Funke, Tre Dita in Chicago, and others on the horizon. In this conversation, recorded last week in New York City, Evan shares deeply about his personal story, how Italy changed his life and career trajectory, and his philosophy of training and risk-taking, among much more.