That said, Funke’s not resting on his laurels in anticipation of more accolades. Instead, he’s going into 2018 doing what he does best: making pasta. “I’m really looking forward to settling in and creating a home on Abbot Kinney and building a family within this restaurant,” he says. “I plan on being here for a very, very long time. There's obviously a lot of interest, and there's a lot of things that I want to do, but I think that balance is created through restraint. And, I think, unfortunately, that's the mistake of a lot of restaurant groups -- to expand far too fast.
“I really like to polish what I do and the people that I teach, I want them to be fully supported and ready for me to step away from the path to open something. For me, I think 2018 is going to be me at Felix every single night, making pasta.” Except, perhaps, for the odd day when he needs a beard trim.
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