May's Pick: I'm Felix Good
- May 5, 2018
- 3 min read
From Toronto to Los Angeles, my blog can't seem to get enough of Janet and her Italian joints! True story been told, when my favourite restauranteur opens her first trattoria outside of Canada, you bet my ass will be visiting.
It all happened during my first trip to the city of angels! Felix is located right in the stunning Venice on Abbot Kinney blvd. Literally a perfect scenario to suck up some heavenly Italian taste after your fresh walk from the beach.
Opened since April of 2017, Felix - "lucky" or "happy" in Latin, has been making buzz across LA and international ground. Most recently, Felix made the final cut for the 2018 James Beard Foundation Restaurant and Chef Awards! - talk about kicking ass!
1. Getting the Table
Felix takes reservation 28 days in advance for its dining room and the bar is first-come first-serve basis. So basically you'll have to come prepared with a RSVP or a desire to wait and snatch seats as long as they become available!
Here's a tip for those that didn't make the RSVP in time: put your name down for the dining room while waiting for the bar seats to become available! - there's a high chance you'll get lucky with a small party!
2. The Fresh Pasta
Felix is a joint-venture between Janet Zuccarini and Chef Evan Funke - who helmed LA's Bucato and worked for Wolfgang Puck for 6 years at the legendary Spago. Chef Funke is known for this authentic pasta and since I'm a sucker for visual treats, this open working space in the middle of the dining room is everything!
There's nothing more pleasing than being able to devour authentic Italian handmade pasta while getting a see to the craftsmanship in front of your eyes.
3. The Cocktail
This tequila creation was everything! (of course I'd go for a tequila based glass :D)
Titled "Hey Nineteen", this glass features tequila & pisco, pineapple, and limoncello. As if tequila with citrus ever disappoint me!
4. The Squash Blossoms
Named "Fiori di Zucca" - golden & crispy, the squash blossoms were filled with sheep's milk ricotta and fior di latte, and it was the freaking best thing ever! I was obsessed with the smooth, silky, & running ricotta infused inside every bite!
5. The Calamari.
I highly recommend that you get this "Calamari Alla Piastra"!!! The creation was so good bringing together THE BEST combination you could ever imagine for its ingredients: currants, capers, pignoli, basil and lemon. My favourite was the touch of currants, simply brilliant.
6. Of course, the "Margherita" This photo hopefully would be able to bring out 90% of how delicious and perfect this Margherita was! Smooth, classy, aromatic, all freshly baked on quality dough, the remaining 10% is for when you actually get to have a bite. The 2 tables beside me COULD NOT stop looking at this beauty & one of them ended up to ordering it after asking us how good it was! (the answer was "girl, tasty af!")
7. The Pasta
Simply stunning! Felix's "Tonnarelli Cacio E Pepe" was nothing but the taste of quality Rome cheese in between damn good lines of fresh pasta and a dash of freshly grounded black pepper. You cannot go wrong!
Huy would like to thank Felix for the outstanding service and hospitality! Our waiter, Sam, was super attentive and actually paid attention to our conversation. I told her I'm visiting LA from Toronto and she passed along the info to the GM Matteo Floris, who later came by to say hi as he was also a fellow Torontonian! It's the little touch that set the higher standard. Awesome job!
Until next time! More info at http://felixla.com/ All photos are taken by Huy Tran.
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