In Beverly Hills, chef Van Funke has established himself as a leading figure in mastering traditional Italian pasta. At his restaurant, Funke and his team take a hands-on approach, meticulously shaping pasta varieties such as busiate and orecchiette in a dedicated pasta laboratory. The culinary style remains deeply rooted in authentic Italian traditions, although the menu occasionally incorporates seasonal ingredients to complement the classic preparations.

Among these seasonal offerings is a corn agnolotti, available briefly during its peak harvest. This dish exemplifies a blend of precise pasta craftsmanship and the use of the freshest produce. Beyond pasta, the menu also features pizzas, including the Amalfitana, noted for its crisp, delicate crust and vibrant citrus flavors.

The dining experience concludes with desserts crafted by pastry chef Shannon Swindle. One standout creation is a strawberry and hibiscus meringata served at summer’s peak, which combines fresh granita, light meringue, and pâte de fruit cubes atop a tangy crème fraîche panna cotta. This dessert has been widely praised for its balance of textures and flavors, underscoring the restaurant’s commitment to both tradition and innovation.