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Funke is a place where the generational histories and culinary traditions of Italy can live in full illustration. Evan Funke’s focused approach to cooking has been shaped by nearly two decades of dedicated research. Exploring the regions less traveled and seeking out the rare, obscure pasta shapes and the women who have mastered them. – We accept reservations 7 days in advance from your desired date. Reservations open up at 9am PST for groups of 7 or less. For groups of 8 or more, please email [email protected] for further details. Reservations are strongly encouraged as we have limited walk-in availability in our dining room.
Hours
| Thursday | 5–9:45 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
| Monday | 5–9:45 PM |
| Tuesday | 5–9:45 PM |
| Wednesday | 5–9:45 PM |
Address and Contact Information
Address: 9388 S Santa Monica Blvd, Beverly Hills, CA 90210
Phone: (424) 279-9796
Website: https://www.funkela.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Funke: Home
Funke is a new Beverly Hills restaurant that’s about time-honored recipes. Chef Evan Funke is here to showcase old-school pasta shapes and cooking techniques …
Reservations – Funke
Funke. Reservations. Bar Funke. Reservations. An automatic gratuity of 20 … 9388 S Santa Monica Blvd. Beverly Hills, CA 90210. Hours. Monday-Thursday 5pm …
Funke – Beverly Hills – a MICHELIN Guide Restaurant
Set in a three-story 1930s art deco building, it’s a stunning tribute to Italian cooking, with handmade pasta taking center stage.
Reviews
Eric T
Funke is a beautiful restaurant with an incredible atmosphere–elegant, lively, and very much a “Beverly Hills night out” kind of place. It’s definitely very expensive, but the food overall was excellent and you can truly taste the quality, especially in the homemade pasta.
We’ve been to Felix in Venice (same restaurant group), and Funke feels very similar in both vibe and menu style–if you loved Felix, you’ll likely enjoy Funke as well.
The service had a few hiccups. At times we felt a little rushed, and there were moments where food was delivered but our plates and silverware were taken away and we were left waiting while the food sat on the table. That said, our waitress was very informative and knowledgeable about the menu, which we appreciated.
Cocktails however were outrageous in price ($25-$35 each), and pastas run about $30-$50+, but again, the quality really shows. Portions are generous and easy to share if you are out with a group.
Some of our favorites were the Fiori di Zucca (squash blossoms), the Pappardelle, and a huge radicchio-based salad (can’t remember the exact name, but it was fantastic). The Branzino was good, but we’d probably skip it next time and stick with the pasta, which was the real standout. All of the pastas were delicious. Dessert was lovely as well and a great way to end the meal.
Overall, Funke is a splurge-worthy spot for a special occasion–go for the pasta, expect high prices, enjoy the atmosphere, and just be prepared for possibly uneven service.
… moreWe’ve been to Felix in Venice (same restaurant group), and Funke feels very similar in both vibe and menu style–if you loved Felix, you’ll likely enjoy Funke as well.
The service had a few hiccups. At times we felt a little rushed, and there were moments where food was delivered but our plates and silverware were taken away and we were left waiting while the food sat on the table. That said, our waitress was very informative and knowledgeable about the menu, which we appreciated.
Cocktails however were outrageous in price ($25-$35 each), and pastas run about $30-$50+, but again, the quality really shows. Portions are generous and easy to share if you are out with a group.
Some of our favorites were the Fiori di Zucca (squash blossoms), the Pappardelle, and a huge radicchio-based salad (can’t remember the exact name, but it was fantastic). The Branzino was good, but we’d probably skip it next time and stick with the pasta, which was the real standout. All of the pastas were delicious. Dessert was lovely as well and a great way to end the meal.
Overall, Funke is a splurge-worthy spot for a special occasion–go for the pasta, expect high prices, enjoy the atmosphere, and just be prepared for possibly uneven service.
Alice B
We went there for our one year anniversary. The staff was impeccable fast to clean after each dish. Fast to fill up our glasses with water. Very attentive. They paced the dishes we ordered perfectly. The focaccia had a cotton candy like texture. It would melt in our mouths. The fresh prosciutto tasted like home. (I’m Italian born and raised). The drinks had this ice you could see through it looked like glass. The pastas….I don’t have words. The ragù…oh my gosh…Che meraviglia… Oh! The desert also super fun and delicious. A sampler plate I loved them all.
We saw the chef on a documentary on Netflix months ago and decided to save this experience for something important. We did and drove there from San Diego.
I wish I remembered the server’s name. She was awesome too. Brunette, curly hair, sweet round face, glasses in her 30s. Thank you for chit chatting with us when you had the chance and answering our questions!! She sent us a couple of Passitos to celebrate at the end of the dinner. And a couple of mini DELICIOUS sweets.
… moreWe saw the chef on a documentary on Netflix months ago and decided to save this experience for something important. We did and drove there from San Diego.
I wish I remembered the server’s name. She was awesome too. Brunette, curly hair, sweet round face, glasses in her 30s. Thank you for chit chatting with us when you had the chance and answering our questions!! She sent us a couple of Passitos to celebrate at the end of the dinner. And a couple of mini DELICIOUS sweets.
Vanessa D
This wasn’t just dinner; it was a spiritual experience.
First off, the hospitality was elite. I’m not a celebrity (spoiler alert), but the staff made me feel like I was accepting a Grammy. We were honestly a bit “extra” with our reservation changes, and instead of being annoyed, they were unbelievably patient and kind. They made us feel so welcome that I was approximately 3 seconds away from grabbing a server’s hand and asking, “So… what are we?”
The Libations:
– Sole Nudo: Loved it. 10/10.
– Sicilia: Just okay, but didn’t ruin the vibe.
The Main Events (The Food):
– The Focaccia: The best I have ever had. Period. The outer layer is perfectly crispy, but it melts in your mouth. It was slightly on the salty side (maybe tone it down a pinch?), but I forgive you because it was delicious.
– Arancini al Ragu: I’m usually not an Arancini fan, but these? Absolutely exceptional. Consider me converted. Also a bit salty.
– Pappardelle with Duck: Again, I never order this, yet it turned out to be the best pasta of my life.
– The Ribeye (The Star): Hands down one of the best steaks I’ve ever eaten. Served with rocket salad and crispy potatoes. Life-changing.
The “Cow” Incident:
The ribeye took a minute to come out—I assume they had to go get the cow fresh—but they gave us a complimentary taste of red Sangiovese wine served by the sommelier while we waited. Class.
The Verdict:
Funke, I love you. This place has 3 floors (including a stunning rooftop) and every inch of it is perfection. Honestly? I would get engaged at this restaurant. That is the impact this place had on me.
Go here immediately
… moreFirst off, the hospitality was elite. I’m not a celebrity (spoiler alert), but the staff made me feel like I was accepting a Grammy. We were honestly a bit “extra” with our reservation changes, and instead of being annoyed, they were unbelievably patient and kind. They made us feel so welcome that I was approximately 3 seconds away from grabbing a server’s hand and asking, “So… what are we?”
The Libations:
– Sole Nudo: Loved it. 10/10.
– Sicilia: Just okay, but didn’t ruin the vibe.
The Main Events (The Food):
– The Focaccia: The best I have ever had. Period. The outer layer is perfectly crispy, but it melts in your mouth. It was slightly on the salty side (maybe tone it down a pinch?), but I forgive you because it was delicious.
– Arancini al Ragu: I’m usually not an Arancini fan, but these? Absolutely exceptional. Consider me converted. Also a bit salty.
– Pappardelle with Duck: Again, I never order this, yet it turned out to be the best pasta of my life.
– The Ribeye (The Star): Hands down one of the best steaks I’ve ever eaten. Served with rocket salad and crispy potatoes. Life-changing.
The “Cow” Incident:
The ribeye took a minute to come out—I assume they had to go get the cow fresh—but they gave us a complimentary taste of red Sangiovese wine served by the sommelier while we waited. Class.
The Verdict:
Funke, I love you. This place has 3 floors (including a stunning rooftop) and every inch of it is perfection. Honestly? I would get engaged at this restaurant. That is the impact this place had on me.
Go here immediately
Michael Hawkey
My wife and I had the most wonderful time at Funke this past Saturday. We came for the pasta of course, but the evening was made so memorable with the incredible warmth and service from Cameron. He was attentive but not overbearing and we had a wonderful discussion about both Chef Evan and different cuisines around the world. Back to the food, focaccia, arancini, three pastas and bomboloni all with a great brunello. A truly exceptional night of food, wine and fun at Funke. We will definitely be back.
… moreRick Lupert
When 5 stars aren’t enough…that’s my mantra for my experience at Funke…after (like probably a lot of people) learning about the restaurant on Top Chef Noodles we’ve been trying to find an opportunity to go there for over a year…One finally arose and we went. Valet parking is available in the alley to the left of the restaurant’s front on Santa Monica Blvd.
We were seated right away in the upstairs dining room. We had a reservation but they do reserve space for walk-ins so it’s probably not as hard to get a table as we thought it might be.
It was dark in the restaurant and I need to use my phone’s flashlight to read the menu. (It’s also possible I’m just getting old.)
Service was outasite and we developed a great rapport with our server and we felt very well taken care of in a manner that didn’t feel too stuffy or formal.
The cocktail menu is exciting and delicious. I really enjoyed the Fiore e Fumo Cocktail. (Anything smoked as my grandpappy used to say…well maybe he did…but anyway I enjoy a good smoked liquor in a cocktail.)
The food, of course, was the star and well worth the trip from not too close. As you may have seen in the Top Chef show, many of the dishes are prepared with pasta made by a chef working in a booth on display on the first floor…it was kind of zoo-like watching the chef on duty make pasta from scratch and I kind of wonder if they let them out of there ever 😉 So basically every type of pasta you’re eating, in any dish, was made in-house.
We started with the Fiori di Zucca (Squash Blossoms) which were indulgent, cheesy and a great way to start the meal.
We shared three different pasta dishes made from house-made-dried as well as fresh pasta including Cacio E Pepe, Linguine Al Limone, and a tomato sauce based one which I think was Strangulet and the one hand-made one.) All were truly delicious…every bite of every one. They brought us back to the tastes and textures of pastas we had in Italy (including Bologna where the chef trained.) It was all perfect.
The desserts were phenomenal too…especially the donuts. (Look, say the word “donut” out loud, and I’m pretty much going to move heaven and earth to get one now that you’ve put it in my head.) They also brought really great chocolate cake for my birthday.
We love to try new places and I’m constantly craving new tastes and experiences. Of all the nice restaurants I’ve tried, this is one I’d definitely come back to again and again.
Thank you, Funke.
… moreWe were seated right away in the upstairs dining room. We had a reservation but they do reserve space for walk-ins so it’s probably not as hard to get a table as we thought it might be.
It was dark in the restaurant and I need to use my phone’s flashlight to read the menu. (It’s also possible I’m just getting old.)
Service was outasite and we developed a great rapport with our server and we felt very well taken care of in a manner that didn’t feel too stuffy or formal.
The cocktail menu is exciting and delicious. I really enjoyed the Fiore e Fumo Cocktail. (Anything smoked as my grandpappy used to say…well maybe he did…but anyway I enjoy a good smoked liquor in a cocktail.)
The food, of course, was the star and well worth the trip from not too close. As you may have seen in the Top Chef show, many of the dishes are prepared with pasta made by a chef working in a booth on display on the first floor…it was kind of zoo-like watching the chef on duty make pasta from scratch and I kind of wonder if they let them out of there ever 😉 So basically every type of pasta you’re eating, in any dish, was made in-house.
We started with the Fiori di Zucca (Squash Blossoms) which were indulgent, cheesy and a great way to start the meal.
We shared three different pasta dishes made from house-made-dried as well as fresh pasta including Cacio E Pepe, Linguine Al Limone, and a tomato sauce based one which I think was Strangulet and the one hand-made one.) All were truly delicious…every bite of every one. They brought us back to the tastes and textures of pastas we had in Italy (including Bologna where the chef trained.) It was all perfect.
The desserts were phenomenal too…especially the donuts. (Look, say the word “donut” out loud, and I’m pretty much going to move heaven and earth to get one now that you’ve put it in my head.) They also brought really great chocolate cake for my birthday.
We love to try new places and I’m constantly craving new tastes and experiences. Of all the nice restaurants I’ve tried, this is one I’d definitely come back to again and again.
Thank you, Funke.
Brian Rodda
Funke does many things right, yet still manages somehow to feel both warm but not inviting at the same time.
It’s odd to me because I recently met Chef Evan Funke and he seemed to be a super nice and warm guy(and clearly very talented), yet his spirit seems to not shine as bright as it could in this particular environment.
A protege of Wolfgang Pucks from back in the day, he himself has become quite a celebrity chef with hundreds of thousands of followers on IG, and all the other things: book, tv appearances, etc…
I believe he’s considered the “Pasta God of California!”
While I have yet to try his other concepts, Mother Wolf (Hollywood) and Felix Trattoria(Venice Beach) Funke is his newest addition to his portfolio of eateries, if not a huge departure in menu from the other two; freshly made authentic Italian pastas and elevated pizzas and animal proteins with a thoughtful bar and wine list. It’s all very good.
The standouts are the squash blossoms and pizza for me, and olive oil infused craft cocktail, but I have yet to try the pastas so cannot comment.
I’m giving this a 4/5 because I can’t help but feel that Funke can’t decide what experience it truly wants to give you. As I said, it’s warm, but not necessarily inviting.
All that said, add it to your list for fine-dining in Beverly Hills. It’s worth going for the open-air rooftop bar and squash blossoms alone.
… moreIt’s odd to me because I recently met Chef Evan Funke and he seemed to be a super nice and warm guy(and clearly very talented), yet his spirit seems to not shine as bright as it could in this particular environment.
A protege of Wolfgang Pucks from back in the day, he himself has become quite a celebrity chef with hundreds of thousands of followers on IG, and all the other things: book, tv appearances, etc…
I believe he’s considered the “Pasta God of California!”
While I have yet to try his other concepts, Mother Wolf (Hollywood) and Felix Trattoria(Venice Beach) Funke is his newest addition to his portfolio of eateries, if not a huge departure in menu from the other two; freshly made authentic Italian pastas and elevated pizzas and animal proteins with a thoughtful bar and wine list. It’s all very good.
The standouts are the squash blossoms and pizza for me, and olive oil infused craft cocktail, but I have yet to try the pastas so cannot comment.
I’m giving this a 4/5 because I can’t help but feel that Funke can’t decide what experience it truly wants to give you. As I said, it’s warm, but not necessarily inviting.
All that said, add it to your list for fine-dining in Beverly Hills. It’s worth going for the open-air rooftop bar and squash blossoms alone.
Monica Otero
Funke is one of the best Italian restaurants in Beverly Hills! Upon walking in your greeted by lovely hostess, who took us upstairs to the second floor where we had a lovely table. The atmosphere is vibrant and lively, with plenty of natural light. Our “captain” was a lovely man named Carmine, who made the experience even better. Actually, all the staff works together effortlessly. It’s really nice flow between the team from start to finish.
The food was incredible. I’m vegan so they were accommodating to alter a few of the dishes to be dairy free. The focaccia was some of the best I’ve had anywhere in the world. The herbs and the flavor was just amazing. I also got the crispy artichokes, which were delicious. For my main course, I had the lemon linguine with asparagus. It was delicious! My entire family had amazing food. We celebrated my father’s birthday, such a great place to celebrate a special occasion! Excellent wine, beautiful desserts, and just a great vibe overall! I cannot wait to go back. The third floor rooftop patio is also extremely charming and on a first come first serve basis. Highly recommend Funke!
… moreThe food was incredible. I’m vegan so they were accommodating to alter a few of the dishes to be dairy free. The focaccia was some of the best I’ve had anywhere in the world. The herbs and the flavor was just amazing. I also got the crispy artichokes, which were delicious. For my main course, I had the lemon linguine with asparagus. It was delicious! My entire family had amazing food. We celebrated my father’s birthday, such a great place to celebrate a special occasion! Excellent wine, beautiful desserts, and just a great vibe overall! I cannot wait to go back. The third floor rooftop patio is also extremely charming and on a first come first serve basis. Highly recommend Funke!
LaeTania Richardson
From the moment we arrived, the service was exceptional.
Every detail—from the valet’s warm greeting to the hostess’s thoughtful guidance—set the tone for an outstanding evening.
When we arrived early and couldn’t be seated right away, the hostess kindly suggested we visit the rooftop. The only issue? My stiletto heels kept catching between the wood planks. Without hesitation, Matt (I believe that was his name) noticed my struggle and came to the rescue—literally kneeling down to place rubber stoppers on my heels so I could walk comfortably.
That level of attentiveness is rare.
Our server at table 95 carried that same spirit of care—professional, gracious, and perfectly attentive throughout the meal.
I regret not remembering her name, because she deserves recognition.
And the FOOD
Everything about the evening was PERFETTO and I’ll absolutely be returning.
… moreEvery detail—from the valet’s warm greeting to the hostess’s thoughtful guidance—set the tone for an outstanding evening.
When we arrived early and couldn’t be seated right away, the hostess kindly suggested we visit the rooftop. The only issue? My stiletto heels kept catching between the wood planks. Without hesitation, Matt (I believe that was his name) noticed my struggle and came to the rescue—literally kneeling down to place rubber stoppers on my heels so I could walk comfortably.
That level of attentiveness is rare.
Our server at table 95 carried that same spirit of care—professional, gracious, and perfectly attentive throughout the meal.
I regret not remembering her name, because she deserves recognition.
And the FOOD
Everything about the evening was PERFETTO and I’ll absolutely be returning.
Lesley Weshner
I cannot rave about this enough! My experience at Funke was incredible. I walked in with no reservation as a party of one, and they were more than accommodating with no notice. They even offered me a choice between the outdoor rooftop patio or the mezzanine bar with the full dinner menu! I was brought upstairs and sat at the gorgeous marble bar, where behind the counter on the ceiling mounted TV they were streaming a live feed of their pasta kitchen downstairs where a chef was rolling out the pasta fresh by hand. I’d found out about this place from the Netflix documentary, “Chef’s Table: Pasta,” and it fully lived up to the hype. The signature tagliatelle was life changing. I’ll never be able to look at store bought pasta without a little regret and my homemade pasta skills are woefully rusty compared to the windowpane thin strands of pasta I was served. The service was incredible: thoughtful and patient and always ready to take my lead when I was ready for the next steps of service. While the atmosphere was lively and the music was driving, it was loud for a Monday night. I won’t hold that too much against them. To be a busy restaurant going into a recession that is fully booked on a Monday is a fantastic problem to have. I can’t wait to come back with my husband so I can eat the other 90% of the menu I couldn’t get to as just one person.
… moreConstantine Sinnis
I was looking forward to eating here after seeing Chef Funke in a slow on noodles. The restaurant is nice but a bit loud. The service was great. But the food was a disappointment, especially for the price. For $50 for a plate of pasta I expect to be wowed. Instead I got a good plate of pasta. I had the wild boar ragu which was fine but nothing special. My friend had the bolognese, which was disappointing. The meat sauce completely overwhelmed the pasta. My wife had the pesto, which was the best of the three. It was a creative take on a pesto and just delicious. My daughter is vegan and had the pizza pomodoro, which was frankly just bad. For the price I thought they could have made a more creative vegan pizza but it was just a thin layer of not very good tomato sauce, four slices of garlic and too much oregano. The wine list is amazing for the number of very expensive and rare wines. But very little at a reasonable price point. I paid $36 for a glass of red that was just okay and a pretty light pour.
… more