N/naka aside, Felix has the hottest table in LA. Either you log in to Resy at midnight to secure a prime-time spot in three months or you snack at 6 and dine at 9. Even the staff can rarely score a res - our server confirms that he rarely gets to sit at his own tables.
Speaking of our server, this is a man who has his job down to a science. He possesses a professionalism with a side of sensitivity that simply can't be taught. He offers as much advice as we crave, describing every dish to an exactly desirable level of detail. His attentiveness is a form of flattery and reassurance, and he balances a prominent and beneficial yet unobtrusive role in our experience.
He recommends the Gamberi first as a popular starter. Head-on shrimp, juicy and rich, saturated in bagnetto verde, a vibrant mix of goopy garlic with colorful notes of parsley and genius. It's one of their best dishes, no doubt, but when everything is perfect, how do you dare compare?
Speaking of perfection, I would have come for the Fiori de Zucca alone. Spry squash blossoms finish fragrant and mildly floral with a breath of zucchini essence. A pulse of ricotta cream sprays a warm jet that envelops the battered petals.
Only pastas from here, and the FOMO overwhelms us. We narrow down the selections and start simply with the Tonnarelli Cacio e Pepe. The description is simple: pepper and pecorino in thick, cheesy cream hugging each al dente strand of spaghetti. The flavor is seemingly straightforward as well: creamy cheesy goodness. Add a sharp fresh-crack black pepper to the mix, and it awakens your senses in a way you wouldn't know. The pert pepper cuts through the cream, and each bite has a dash of bitter spice that opens up and highlights the nuttier notes of pecorino. A crowd-pleaser, I'm sure; a me-pleaser, for sure.
The Bigoli Di Farro, a ropier, earthier spaghetti made with a nuttier flour. Sweeter strands intertwine and weave a savory web with shreds of gooey, practically-gravy duck that's been braised forever.
Spaghetti alla Bottarga. Our last, our best...just like every other dish. Strong fish-funk finishes sweet and smooth on the tongue. Garlic and a hint of chili glide along the pasta like velvet. A unique dish, a rare find in Italian restaurants great and small.
Everything is a rare find at Felix - I don't think I've ever found pasta so perfect. Every strand of spaghetti is exceptional, every drop of every flavor is unforgettable. The service is a standout; get your creative cocktails at the bar. I didn't have a single bite here that didn't make the world stand still, and that, is worth making a reservation for.
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