Exciting things are happening over at Felix in Venice, as chef Evan Funke’s team gets ready to tear up the Westside Italian game. If all goes well, the restaurant should be up and running for service by the end of the month.
If you’ve walked past the former Joe’s space along Abbot Kinney lately, you’ll notice the construction is basically all finished up, minus a few details yet to be completed. Signage is up, and the corner plot is closer than ever.
So close, in fact, the Funke has been running intensive staff training for more than a week, with a strong lean on front of house staff and their knowledge about the culinary scene behind every region of Italy. Kitchen work is next, with the expected emphasis on Funke’s pasta lab.. As long as the restaurant is open, they will have someone staffed inside the room making pasta by hand.
Meanwhile, Brandyn Tepper is in as barman for the project, working a separate cocktail program for the casual space. There’s a small lively bar area right up near the front door that will pump out the drinks, while the remainder of the restaurant is booth and table seating, plus a plush back room for added space and possible private dining, should the right event emerge. The room (and the overall upcoming menu) has the sort of comfortable feel that Funke says will help him “channel his inner grandma.”
With staff training underway and the final details still to come, expect Funke and co. to start up somewhere around the end of March. And when the project hits (Funke’s first official restaurant opening in two years), expect a big, big wave of early diners.
1023 Abbot Kinney Blvd.