"Funke rolls every pasta by hand; the tagliatelle al ragù is L.A.'s best. Book weeks out for a celebration."
About Funke
There is no pasta machine at Funke. Evan Funke rolls and cuts every sheet by hand, a discipline he learned in Bologna from Alessandra Spisni after six years under Wolfgang Puck at Spago. He opened this eponymous restaurant in 2023, in a restored 1930s Art Deco building at 9388 South Santa Monica Boulevard, three floors built around a glass-walled pasta laboratorio. Pastas run $24 to $48. The tagliatelle al ragù bolognese is the reason to come, and the Michelin Guide added the room in 2024.
The Kitchen
Funke does one thing and does it better than almost anyone in America: hand-rolled pasta. The menu separates the hand-rolled shapes from the bronze-extruded, and lists each by form, region, and the cook who taught it. Order the tagliatelle al ragù bolognese first. It is the dish that measures the kitchen, and it holds: the ragù is meat and patience, not tomato. The agnolotti dal plin and the cacio e pepe come close behind it. The sfincione, the thick Sicilian focaccia carried over from his Venice restaurant Felix, earns its place on the table.
The secondi are where the resolve slips. Fish and meat climb toward $90 and arrive competent rather than memorable; they are not why anyone books Funke. Stay on the pasta side and the bill makes sense, around $120 a head with wine. Wander off it and you pay Beverly Hills rates for cooking the kitchen plainly cares less about. A two-time James Beard nominee has earned the benefit of the doubt on the thing he staked his name to. The rest is overhead.
The Room
Ten thousand square feet over three floors, and it knows it. Brass, leather banquettes, and the glass pasta lab at the centre. The main floor runs loud on weekends and the tables sit close: conversation is possible, not private. Lighting is low and flattering. Upstairs is calmer. Dress is smart-casual that leans dressy, and most guests treat the night as an occasion. The room seats roughly 200. The only real barrier is the reservation.
Best for a Celebration
Book Funke for a birthday or an anniversary for three concrete reasons: the glass laboratorio gives the meal a spine, the pasta courses pace a long table well, and the room rewards dressing up. The kitchen handles a table that wants to linger over four courses and a bottle. It is theatre that happens to cook seriously. Pair it with our Beverly Hills dining guide, the wider best Italian restaurants worldwide, and tables to impress clients in Los Angeles.
Not for
Not for a quiet weeknight or a tight budget. The room is loud, prime tables book weeks out on Resy, and once you leave the pasta the value leaves with you.
Frequently Asked
Is Funke worth it?
Yes, if hand-rolled pasta is the point of the meal. Evan Funke is one of the few American chefs rolling and cutting pasta entirely by hand, and the tagliatelle al ragù bolognese is among the best plates of pasta in Los Angeles. It is expensive, with pastas around $24 to $48 and a full dinner past $120 a head, but the technique justifies it. Go for the pasta and the room, not for a bargain.
How hard is it to book Funke?
Hard for prime times. Reservations open on Resy and the desirable Friday and Saturday evening tables are taken within minutes of release, typically a couple of weeks out. Weekday and early or late seatings are easier, and the bar takes walk-ins if you arrive early. Set a Resy notification and be ready the moment slots drop. Larger parties should plan further ahead and call the restaurant directly at 9388 South Santa Monica Boulevard.
What is the dress code at Funke?
Smart-casual that leans dressy. There is no jacket requirement, but this is a Beverly Hills destination room and most guests dress for an occasion — tailored separates, dresses, good denim at most. The main dining floor is lively and stylish, so under-dressing feels out of step on weekend evenings. Aim for the same look you would wear to a nice dinner on Rodeo, and you will fit the room.
What should I order at Funke?
Order from the hand-rolled pasta side first — the tagliatelle al ragù bolognese is the signature, the dish Funke learned in Bologna and the truest test of the kitchen. Add the agnolotti dal plin and the cacio e pepe, and start with the sfincione, the Sicilian focaccia carried over from his restaurant Felix. A seasonal vegetable antipasto and something from the raw bar round out the table well before any secondo.
Is Funke good for a date or celebration?
Yes — it is one of the more theatrical celebration rooms in Beverly Hills, with the glass pasta lab, the Art Deco setting and a menu built for sharing across courses. It is lively rather than romantic-quiet, so it suits a confident date or a group marking an occasion more than a hushed tête-à-tête. Book a couple of weeks ahead and see our best restaurants for an anniversary for quieter alternatives.
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Reserve at Funke
Via Resy · prime tables release weeks out
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Practical Information
Address9388 S Santa Monica Blvd, Beverly Hills, CA 90210
NeighbourhoodSouth Santa Monica Blvd
CuisineRegional Italian · hand-rolled pasta
SignatureTagliatelle al ragù bolognese
Pasta prices$24–$48 · mains to $90
Dress codeSmart-casual
ReservationResy · weeks ahead
RecognitionMichelin Guide · James Beard nominee
