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Why Funke Is on Our Top 50 Italian Outside Italy
Funke, under Evan Funke's direction, is ranked #9 on our Top 50 Italian Restaurants Outside Italy. The regional Italian register: Bolognese (Modena lineage).
The pasta-making method: Hand-rolled with rolling pin only; no machines. The signature dish: Tortellini in brodo, tagliatelle al ragu, agnolotti del plin.
The wine program: Italian-only; Emilia-Romagna and Tuscany deep verticals.
The chef pedigree: Funke is the only American certified by Bologna's pasta school; the most photographed pasta room in America. The family lineage: Funke trained under Alessandra Spisni at La Vecchia Scuola Bolognese.
How to Book Funke
The booking lead time: 10 to 14 weeks for prime time. Reserve through OpenTable, Resy, or the restaurant's own booking portal where applicable; many of the best Italian restaurants outside Italy require dedicated concierge or hotel-based bookings during peak season.
Order the regional pasta. The kitchen's strongest expression at Funke is the Tortellini in brodo (36-month Parmigiano broth), paired with a producer from the chef's training region.
The dress code: Smart elegant; the open kitchen sets the tone. The dinner spend: 180 to 280 USD per person at dinner. The kitchen at Funke is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Funke Is Worth the Pilgrimage
"Evan Funke's hand-rolled pasta cathedral. The pasta laboratory is glassed-in, the rolling pins are visible, and Funke is the only American chef trained under the legendary Modena pasta-maker Alessandra Spisni."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Bolognese (Modena lineage) register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Funke on Restaurants for Kings →
Related Reading
- Top 50 Italian Restaurants Outside Italy. The full editorial ranking, of which Funke is #9.
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