You’re more likely to find eminent pastamaker Evan Funke in Hollywood than Venice these days, helming the giant open kitchen of his swanky sequel to the ever-popular Felix. While the latter pulls from regional Italy, Mother Wolf is laser-focused on the cuisine of Rome. For example: fried artichokes and puntarelle salad, traditional handmade pasta ranging from tonnarelli cacio e pepe to rigatoni all’amatriciana, pizzas wood-fired in a dome oven, whole grilled branzino, and 60-day dry-aged rib eye. When it comes time for dessert, look out for the amaro cart that makes its way around the mirror- and marble-clad restaurant. Pro tip: Reservations are released seven days out, and your best bet for snagging a prime table is by logging on to Resy at midnight.