Mother Wolf
IL PALATINO – tanqueray gin, condimento bianco, basil, cucumber
CERES – del maguey mezcal, campari, pomegranate
DEA VESTA – el tesoro tequila blanco, martini ambrato, spiced honey syrup, melon, lavender
SFINCIONE – focaccia, sea salt, extra virgin olive oil, origano selvatico
GAMBERI IN SALSA VERDE – blue prawns, green garlic salsa verde
POLPETTE DI CODA – oxtail meatballs, sugo di pomodoro, pecorino romano DOP
DIAVOLA – fior di latte, salsa di pomodoro, salame piccante, basil, peperoncino, olio santo
LA MORTAZZA – mortadella di bologna, ricotta fresca, pistacchio di bronte, lemon agrumato
RIGATONI ALL’AMATRICIANA – guanciale, sugo di pomodoro, pecorino romano DOP
SPAGHETTI ALL’ ARRABBIATA – sughetto di pomodoro, aglio, olio santo, diavolicchio, pecorino romano DOP
TORTA ALL ’OLIO DI OLIVA – citrus, finocchio candito, gelato fiore di sicilia
TIRAMISÙ – mascarpone, espresso, marsala, cocoa
TORTA DI RICOTTA – spiced pear, noci tostate, pear & pomegranate sorbetto
MARITOZZO ROMANO – crema al limone, pistacchio, vanilla chantilly
With the runaway success of three concepts in Los Angeles it was only a matter of time before Evan Funke started to expand his reach, and with Mother Wolf at Fontainebleau Las Vegas the man who hashtagged #fuckyourpastamachine has somehow outperformed expectations yet again.
Designed as a fast-paced Roman-themed eatery, Funke’s obsession with top-tier Ingredients turning what at first seems like a see-and-be-seen party into a dining destination, it is via Reservations that guests find themselves seated beneath chandeliers plus mid-volume music while servers circulate at a brisk pace under the direction of Gabriel Fontenier.
As much a social event as Dinner thus far, think Carbone without theatrical captains, Mother Wolf’s menu looks a lot like Felice a Testaccio and whether one begins with Funke’s signature Focaccia or plump Prawns in vibrant Salsa the quality is evident in each bite.
Not forgetting unique Cocktails, nor fried Oxtail Meatballs better than the majority in Italy, Funke’s Pizzas receive due praise thanks to a fair price and gently blistered Dough that supports Spicy Salumi well but truly shines wrapped around Mortadella, Ricotta and Pistachios.
A “scene” by 7:00pm, the foyer clogged by would-be diners and Bar two-deep, Pastas tally nine and of those tasted betwee Los Angeles and Las Vegas standouts included masterful Cacio e Pepe, creamy All’amatriciana flecked with Guanciale, vibrant Puttanesca and Mezze Maniche beneath complex Wild Boar Ragù.
Entirely over-the-top, including a section of luxury items featuring Truffles and Caviar, Desserts include housemade Gelato and inventive Sorbetti while those in need of something a bit more filling should head straight for the Ricotta Cheesecake or signature Maritozzo.
www.motherwolflv.com
www.fontainebleaulasvegas.com/dining/restaurants/mother-wolf/