Overview

In the ever-evolving culinary playground that is Las Vegas, Mother Wolf arrives with pedigree, pasta, and a punch of personality. Tucked into the sprawling Fontainebleau, this Roman-inspired eatery is the brainchild of Chef Evan Funke—a name synonymous with hand-rolled pasta and deep reverence for Italian tradition.

A night at Mother Wolf is a full-on Roman holiday, with flavors that dance between soulful and bold. Think ancient recipes with modern swagger, served in a buzzy dining room filled with energy, flair, and just a tad too much bass. If you’re looking for a quiet meal, this might not be your temple. But if you came to eat exceptionally well and maybe shout over your cacio e pepe—welcome.

About the Chef

Chef Evan Funke is no stranger to a culinary spotlight. A two-time James Beard-nominated chef and Netflix’s “Chef’s Table: Noodles” star, Funke is best known for his obsessive (and we mean that in the best way) devotion to traditional Italian pasta techniques.

Born and raised in Santa Monica, Funke found his calling in the old-world kitchens of Bologna under the mentorship of Alessandra Spisni. He took that passion and translated it into some of LA’s most adored restaurants like Felix and Funke in Beverly Hills. At Mother Wolf, he sets his sights on Rome, showcasing everything from rigatoni all’amatriciana to wafer-thin pizza Romana.

This man doesn’t just cook pasta—he lives it, writes about it (his award-winning cookbook American Sfoglino is practically a textbook for pasta artisans), and builds restaurants around it. It’s this depth of experience and respect for the craft that elevates Mother Wolf from “yet another Italian spot” to a cultural homage.

Ambiance

Mother Wolf is sleek, stylish, and built for the scene. Imagine Roman architecture meets Las Vegas glam—vaulted ceilings, golden accents, glowing marble, and leather banquettes that cradle both tourists and foodies alike. The open kitchen puts the pasta-making front and center, a subtle flex from a chef who wants you to see the craftsmanship.

It’s beautiful. It’s grand. And it’s LOUD. Which brings us to the one big caveat…

Mother Wolf, we love you—but the music. Oh, the music.

The playlist is a parade of heavy hip-hop beats that don’t so much fill the room as overwhelm it. And because the music’s so loud, everyone compensates, and the volume spirals. It makes lingering over your meal feel more like surviving a nightclub dinner set. It’s been noted in reviews, forums, and now here, and yet, no changes. We didn’t stay for dessert because we genuinely needed a break from the noise.

We get it. You want a vibe. But your food is already delivered. The music doesn’t have to fight it.

What We Ate

Let’s get to the good part—because the food? It’s fantastic.

With some guidance from our excellent waiter Roberto (who deserves all the tips and then some), we began our Roman escapade with the zucchini blossoms—lightly fried, delicately crisp, and filled with creamy ricotta. A classic, and executed perfectly.

Then came the star of the evening: the “life-changing” meatballs, as Roberto promised. Were they? We’re not going to argue. Tender, richly seasoned, and bathed in a bright, tangy tomato sauce, they hit every note. A comfort dish, elevated.

To close the savory side of the evening, we dove into the lamb chops. Charred to a beautiful crust, pink in the center, and flavored with herbs that whispered of the Italian countryside, this was an indulgent, satisfying finish.

Corkage Fee

At $50 per bottle with a two-bottle max, the corkage fee is very fair for a Las Vegas Strip restaurant. Especially considering what’s on the plate here, it’s worth bringing something special.

We brought a 2017 San Filippo Brunello di Montalcino Le Lucere, and it was an inspired pairing. This wine, with its restrained elegance and layered complexity, elevated each bite. It played beautifully with the earthy meatballs and stood up to the rich lamb. We gave it a confident 91 points. Pro tip: decant early.

Conclusion

Mother Wolf is a masterclass in Roman cooking, executed with passion, precision, and just enough modern edge to keep it exciting. Chef Evan Funke’s homage to la cucina Romana is alive and well in Las Vegas, served in generous portions and wrapped in high-gloss ambiance.

But let’s talk frankly, the music has got to go (or at least turn it down a notch). It’s not just a quirk; it genuinely affects the dining experience. With a softer soundtrack and a little more hush, this could easily be a five-star restaurant. Until then, it sits comfortably at a very strong four.

Come for the pasta. Come for the meatballs. Just maybe leave before dessert, or bring your earplugs.