Felix Trattoria - Venice

The pasta is pretty good, but honestly, it's just pasta. Why is it so expensive? They even offered us special truffles at a price that could buy a kidney in some places!

Not worth the hype. Given the price and the challenge of getting a reservation, there are definitely better Italian restaurants out there. Both the cacio e pepe and focaccia were overly salty, and the all’amatriciana was bland and lacked flavor.

The food was quite good, but not exceptional considering the price. However, the drinks were fantastic!

How far the mighty have fallen. So sad to experience this restaurant in decline. The lemon pasta was so tart and lemony it was not edible. The pancetta pasta was so salty I couldn't swallow it. And the salami pasta so spicy it made me sweet. Incredibly noisy and tell me Evan why do you have to charge 75 dollars for corkage. Since you are sold out around the clock do you have to make 75 dollars pure profit to cork a bottle. I think Evan is very busy with his other new stores and hasn't bothered to taste the food here in quite some time.

Let me start with the positives: service was decent and the atmosphere is nice. Can’t say the same about the food though the most underwhelming and overpriced food I’ve eaten in a while. The focaccia should actually be called a big brioche bun. The burrata was small and had a weird pairing with a fruit that just doesn’t really work. The pastas we had were very average, not bad but definitely don’t justify the price. The tagliatelle with ragu was $45; a costly mistake.