Mother Wolf

Mother Wolf's scrumptious Italian cuisine consistently transports me back to Rome, Italy - and I have to remember I'm in the heart of Hollywood, California

To put it bluntly, Mother Wolf is one of my favorite Italian restaurants in Los Angeles. The decor is comfortably luxurious, the food is always spot on and it has continuously offered the best service and space for social connection.

I’d previously visited Felix Trattoria a few years prior with Johann. So, I was familiar with Evan Funke’s delicious recipes and approach to Italian fare. Plus, after taking a wonderful cooking class at The Farmhouse at Ojai Valley Inn (back when they were doing regular cooking classes), I received a wonderful recommendation to purchase Funke’s American Sfoglino: A Master Class in Handmade Pasta cookbook. So, when Mother Wolf opened, I was all in and driven to enjoy an evening of delectable deliciousness.

The first time I visited with Sara, it was to celebrate a milestone birthday. I remember fondly that the squash blossoms were a revelation. The drinks were incredible. And, what I loved the most – was that they had a digestivo cart. It was the perfect birthday celebration.

So, when it was time for Sara, Ted and I to get together for our group dinner, Ted surprised us both by getting reservations at Mother Wolf. So, on a cozy weekday evening, the three of us found ourselves snuggled in a booth for dinner.

We started with a collective cheers, with three glasses of the  VESUVIO (Del Magury Mezcal, Coschi Americano, Salers Aperitif) cocktail.

And then, the evening continued…

We continued with the RIGATONI ALL’AMATRICIANA (guanciale, sugo di pomodoro, pecorino romano DOP) and the FINOCCHI, OLIVE E PECORINO (Coleman family farms fennel, casteloctrano olives, colatura, pecoriso romano DOP).

The always incredible and delicious FIORI DI ZUCCA (squash blasows, ricotta romana DOP, parmigiano reggiano) – personally, the best in Los Angeles alongside those at Scopa Italian Roots. The shared pizza of the DIAVOLA (for di latto, sulsa di pomodor, salame piccante, bari, peperoncina olio nanto) was absolutely delicious.

I prepared for the pièce de résistance of our meal with a QUELLO CONTORTO (High West Double Rye, Cocchi Barolo Chinato, Montenegro) cocktail.

The TAGLIATA DI MANZO (prime ribeye cap, patate fritte, wild arugula) was absolutely delicious.

Truly, what Evan Funke has down with Mother Wolf consistently makes it one of my favorite Italian restaurants in Los Angeles.

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Mother Wolf

1545 Wilcox Ave
Los Angeles, California 90028
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