Mother Wolf Menu Prices 2026: Handmade Roman Pasta, Supplì & Pizza

Mother Wolf is an upscale, chef-driven Roman-Italian restaurant priced in the $$$$ tier. It does not publish a fixed price list online — menus are released as seasonal PDFs and prices change with the market and the season. As a rough guide for fine dining of this style, expect a multi-course dinner (antipasto, pasta, a secondo and dessert, plus drinks) to land well into three figures per person before tax and tip. For exact current pricing, view the menu PDF on the official site or call the restaurant directly.

Mother Wolf is built around chef Evan Funke's handmade Roman pastas. The signatures are the four pillar Roman pastas — Cacio e Pepe, Spaghetti alla Carbonara, Rigatoni all'Amatriciana and Rigatoni alla Gricia — alongside Supplì alla Romana (fried risotto croquettes) and Roman-Jewish dishes like Carciofi alla Giudia (whole fried artichoke). Wafer-thin wood-fired pizzas and seasonal antipasti round out the menu.

Not as a stable price list. The official site links to downloadable PDF menus (dinner, dessert, cocktails/wine) rather than a fixed online menu, and those PDFs are updated seasonally. Because the menu is chef-driven and produce-led, individual prices move with the market and differ between the Los Angeles and Las Vegas locations. We list the real dishes here but do not invent prices — check the current PDF or call ahead for exact figures.

Mother Wolf has two locations. The original is in Hollywood, Los Angeles (in a grand former 1920s dining room on Wilcox Avenue). A second location opened at the Fontainebleau in Las Vegas. The Las Vegas menu and pricing can differ from Los Angeles, so confirm details for the specific location you're visiting via the official site.

Mother Wolf is the restaurant of chef Evan Funke, the Los Angeles pasta maker known for his hand-rolled, no-machines approach and his earlier restaurant Felix Trattoria in Venice, CA. Mother Wolf is his homage to La Cucina Romana — the cooking of Rome — executed with seasonal California ingredients. Funke is widely regarded as one of the leading handmade-pasta chefs in the United States.

Yes, with care. Several core dishes are vegetarian as served — Cacio e Pepe, Tonnarelli al Burro, the Margherita and Bianca pizzas, Carciofi alla Romana, and most contorni. The Marinara pizza and Arrabbiata pasta can be vegan. Note that classic Roman pastas like Carbonara, Amatriciana and Gricia are built on guanciale (cured pork), so they are not vegetarian. Ask your server about seasonal vegetable preparations.

Yes — reservations are strongly recommended. Mother Wolf is a high-demand fine-dining room in both Los Angeles and Las Vegas, and walk-in availability is limited, especially on weekends. Book through the restaurant's official site or its reservation platform well in advance. For larger parties or special occasions, contact the restaurant directly.

Mother Wolf is an upscale dining room, and the expectation is smart-casual to dressy. There's no strict jacket-and-tie requirement, but the grand setting and $$$$ price point mean most guests dress up. For the Las Vegas location inside the Fontainebleau, resort-chic attire fits the room. Confirm any specific policy with the restaurant when you book.

These are three of Rome's four pillar pastas and share a guanciale-and-pecorino base. Gricia is the oldest and simplest — guanciale, pecorino and black pepper, no tomato. Add tomato and you get Amatriciana. Add egg yolk instead of tomato and you get Carbonara. The fourth, Cacio e Pepe, drops the pork entirely for just pecorino and pepper. Mother Wolf serves all four handmade.

Mother Wolf is primarily a dinner restaurant, and service hours can vary by location and season. Some periods or locations may add weekend or brunch service, but the core offering is evening fine dining. Because hours change, check the official site or call before planning a daytime visit.