Where do I begin? The reception by the lovely group of charismatic hostesses... Our amazing waiter Gregory?…The warm greeting from manager, Josh? It was all an overwhelming dining experience from start to finish.A round of Prosecco followed by a Rosso pizza was a complete surprise The occasion was my mother’s birthday (which I never disclosed to them), and she has never felt so well taken care of in her 75 years! The lamb chops perfectly cooked over fire, hefty salad perfectly seasoned and dressed, fresh pastas perfectly timed and desserts to die for.When the smoke cleared and we were ready to go, mom and pops insisted on finding Josh for a big hug and warm thank you.This post/ review is a late one as Josh is no longer there, but I’d like to express how thankful we were and give the restaurant and team the best review we can. We have been back since and our experience has been the same!!! Thanks a million, Mateo and Dania
Instead of a long review, I leave you with this photo, caption: “$80 branzino”. Fork for scale. ???
Atmosphere: 5
Food: 3
Service: 5
David Hofmann
This place offers good food but at the cost of everything being prepared in advance. My single wish could not be fulfilled because of that, thats not the standard you expect of such a restaurant.
Atmosphere: 2
Food: 2
Service: 3
Samantha Zamora
Fun, beautiful restaurantDelicious food, super nice staffPerfect for special occasions, it really is super
Atmosphere: 5
Food: 5
Service: 5
Brock Pizza
Killer interior, amazing maritozzo dessert. Great service. Pasta was very ok, especially for the price. Lacking flavor and noodle quality. Squash blossoms are amazing. Ideal meal here is blossoms and dessert.
Atmosphere: 5
Food: 3
Service: 5
La Rekup
$200 for 4 dishes of pasta and water... when ordering, we were informed that the 4 dishes would not be served at the same time.($25 per margherita... what justifies such a price?)Parking: Very little space on the street. Even paying
Atmosphere: 2
Food: 2
Service: 3
Tigerstws
Great restaurant. Will definitely go
Atmosphere: 5
Food: 5
Service: 5
Emir Yunusoglu
With all honesty, I wasn’t impressed by the food. The ambiance was cool tho. But the bill wasn’t.
A moribund corporatized cafeteria masquerading as a master chef’s homage to Roman cuisine. If a low bar for such a claim is a good Amatraciana, consider Mother Wolf way way down on the list. I cannot believe the word of mouth on this place would have it so populated on a Monday night. Self-important and uncomfortable with entirely unmemorable food for a premium price.
Atmosphere: 2
Food: 2
Service: 2
James Yasser
This was our first visit to Mother Wolf. We have previously enjoyed dining at Felix, Chef Funke’s intimate trattoria in Venice. Entering Mother Wolf’s grand, soaring space, one would not expect the warmth of service which smaller venues are able to provide. To our pleasant surprise, the service at Mother Wold was outstanding, with a polished and professional (and friendly) staff endeavoring to provide a level of culinary execution and attentiveness one would expect at Michelin starred venues. Our server, Julia Tanase, was superb, a highly skilled professional (with a deep knowledge of the Chef’s cooking) clearly dedicated to providing gracious customer service.It is clear that Mother Wolf has invested in an experienced management team. Roy Morales, the manager in charge of the restaurant on the night of our visit (a full capacity Saturday night), seemed to be everywhere, keeping a careful eye on each table and closely monitoring the interaction of staff and guests. It was like watching the conductor of a philharmonic, focused on every note. Mr. Morales introduced himself to our table and discreetly asked if he could be of assistance. A restaurant of this magnitude could not function at such a high level without such experienced and skilled professionals at the helm.As to the cuisine, notwithstanding the volume at which Mother Wolf operates (275 seats), the foundation of Chef Funke’s cuisine remains an obsession with the quality of the raw materials - the fish, meat, and vegetables are impeccable - the pristine nature of the products resonate on the plates.At Ms. Tanasae’s suggestion, we began with a selection of appetizers, including the blue prawns in a fragrant salsa verde, ethereally delicate ricotta filled squash blossoms and rich risotto croquettes. Each appetizer was sublime. We then shared a pizza “Quattro Fomaggi”, a thin crusted marvel with a perfect, tangy crust reflecting its slow fermented dough.We followed the pizza with two of Chef Funke’s signature pastas, a Tonnarelli Cacio e Pepe and a Rigatoni with Oxtail Ragu. Each was delicious. Mother Wolf’s pasta is outstanding, comparable to the renowned pasta at Rome’s legendary Roscioli and Armando al Pantheon.We then shared the prime ribeye (accompanied by addictive potatoes and a refreshing arugula salad), a richly marbled aged steak perfectly cooked.Desserts were delicious, including a refined Baba al Rum and an elegant Tiramisu.I note that the wine list at Mother Wolf’s seems out of synch with Chef Funke’s soulful cooking. There are few choices under $100 and the selections and producers are disappointing. In contrast, the original wine list at Felix was distinguished for both its producers and value. Hopefully, the wine selection at Mother Wolf will evolve to offer a wider range of price points and more diverse and value oriented selections from Italy’s artisanal producers.This was a memorable dining experience. It is a wonderful place to celebrate a birthday or special occasion. Mother Wolf provides a spectacular framework in which the extraordinary cuisine of Chef Funke can be fully appreciated. Given the scale of the restaurant, the execution of both the kitchen and service team is nothing short of remarkable. Kudos to Chef Funke and his management team.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tonnarelli Cacio E Pepe, Ricotta Stuffed Squash Blossoms, Mezzi Rigatoni Alla Carbonara
Jeff Grabow
Food was very good. Rich pasta. Salads were enormous portions. Excellent service. Very detailed in descriptions. Place is very loud and would have preferred a quieter place.
Overall the food quality if very good.Zucchini flowers are amazing , Supplì are great.I loved the cacio and pepe, the arrabbiata and the Gricia. We also tried the pizza margherita, the dough is very very good, however I would not put the Parmesan on top of it.I'm from Rome I know what I'm saying.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Spaghetti Arrabbiata, Spaghettone Alla Gricia
Where do I begin? The reception by the lovely group of charismatic hostesses... Our amazing waiter Gregory?…The warm greeting from manager, Josh? It was all an overwhelming dining experience from start to finish.A round of Prosecco followed by a Rosso pizza was a complete surprise The occasion was my mother’s birthday (which I never disclosed to them), and she has never felt so well taken care of in her 75 years! The lamb chops perfectly cooked over fire, hefty salad perfectly seasoned and dressed, fresh pastas perfectly timed and desserts to die for.When the smoke cleared and we were ready to go, mom and pops insisted on finding Josh for a big hug and warm thank you.This post/ review is a late one as Josh is no longer there, but I’d like to express how thankful we were and give the restaurant and team the best review we can. We have been back since and our experience has been the same!!! Thanks a million, Mateo and Dania
Great upscale restaurant.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ricotta Stuffed Squash Blossoms
Instead of a long review, I leave you with this photo, caption: “$80 branzino”. Fork for scale. ???
Atmosphere: 5
Food: 3
Service: 5
This place offers good food but at the cost of everything being prepared in advance. My single wish could not be fulfilled because of that, thats not the standard you expect of such a restaurant.
Atmosphere: 2
Food: 2
Service: 3
Fun, beautiful restaurantDelicious food, super nice staffPerfect for special occasions, it really is super
Atmosphere: 5
Food: 5
Service: 5
Killer interior, amazing maritozzo dessert. Great service. Pasta was very ok, especially for the price. Lacking flavor and noodle quality. Squash blossoms are amazing. Ideal meal here is blossoms and dessert.
Atmosphere: 5
Food: 3
Service: 5
$200 for 4 dishes of pasta and water... when ordering, we were informed that the 4 dishes would not be served at the same time.($25 per margherita... what justifies such a price?)Parking: Very little space on the street. Even paying
Atmosphere: 2
Food: 2
Service: 3
Great restaurant. Will definitely go
Atmosphere: 5
Food: 5
Service: 5
With all honesty, I wasn’t impressed by the food. The ambiance was cool tho. But the bill wasn’t.
Atmosphere: 5
Food: 4
Service: 4
Recommended dishes: Ricotta Stuffed Squash Blossoms, Oxtail Meatballs
Late dinner too crowded and
Atmosphere: 3
Food: 4
Service: 4
Restaurantji Recommends
A great dining
Atmosphere: 5
Food: 5
Service: 5
A moribund corporatized cafeteria masquerading as a master chef’s homage to Roman cuisine. If a low bar for such a claim is a good Amatraciana, consider Mother Wolf way way down on the list. I cannot believe the word of mouth on this place would have it so populated on a Monday night. Self-important and uncomfortable with entirely unmemorable food for a premium price.
Atmosphere: 2
Food: 2
Service: 2
This was our first visit to Mother Wolf. We have previously enjoyed dining at Felix, Chef Funke’s intimate trattoria in Venice. Entering Mother Wolf’s grand, soaring space, one would not expect the warmth of service which smaller venues are able to provide. To our pleasant surprise, the service at Mother Wold was outstanding, with a polished and professional (and friendly) staff endeavoring to provide a level of culinary execution and attentiveness one would expect at Michelin starred venues. Our server, Julia Tanase, was superb, a highly skilled professional (with a deep knowledge of the Chef’s cooking) clearly dedicated to providing gracious customer service.It is clear that Mother Wolf has invested in an experienced management team. Roy Morales, the manager in charge of the restaurant on the night of our visit (a full capacity Saturday night), seemed to be everywhere, keeping a careful eye on each table and closely monitoring the interaction of staff and guests. It was like watching the conductor of a philharmonic, focused on every note. Mr. Morales introduced himself to our table and discreetly asked if he could be of assistance. A restaurant of this magnitude could not function at such a high level without such experienced and skilled professionals at the helm.As to the cuisine, notwithstanding the volume at which Mother Wolf operates (275 seats), the foundation of Chef Funke’s cuisine remains an obsession with the quality of the raw materials - the fish, meat, and vegetables are impeccable - the pristine nature of the products resonate on the plates.At Ms. Tanasae’s suggestion, we began with a selection of appetizers, including the blue prawns in a fragrant salsa verde, ethereally delicate ricotta filled squash blossoms and rich risotto croquettes. Each appetizer was sublime. We then shared a pizza “Quattro Fomaggi”, a thin crusted marvel with a perfect, tangy crust reflecting its slow fermented dough.We followed the pizza with two of Chef Funke’s signature pastas, a Tonnarelli Cacio e Pepe and a Rigatoni with Oxtail Ragu. Each was delicious. Mother Wolf’s pasta is outstanding, comparable to the renowned pasta at Rome’s legendary Roscioli and Armando al Pantheon.We then shared the prime ribeye (accompanied by addictive potatoes and a refreshing arugula salad), a richly marbled aged steak perfectly cooked.Desserts were delicious, including a refined Baba al Rum and an elegant Tiramisu.I note that the wine list at Mother Wolf’s seems out of synch with Chef Funke’s soulful cooking. There are few choices under $100 and the selections and producers are disappointing. In contrast, the original wine list at Felix was distinguished for both its producers and value. Hopefully, the wine selection at Mother Wolf will evolve to offer a wider range of price points and more diverse and value oriented selections from Italy’s artisanal producers.This was a memorable dining experience. It is a wonderful place to celebrate a birthday or special occasion. Mother Wolf provides a spectacular framework in which the extraordinary cuisine of Chef Funke can be fully appreciated. Given the scale of the restaurant, the execution of both the kitchen and service team is nothing short of remarkable. Kudos to Chef Funke and his management team.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tonnarelli Cacio E Pepe, Ricotta Stuffed Squash Blossoms, Mezzi Rigatoni Alla Carbonara
Food was very good. Rich pasta. Salads were enormous portions. Excellent service. Very detailed in descriptions. Place is very loud and would have preferred a quieter place.
Atmosphere: 3
Food: 4
Service: 4
Recommended dishes: Ricotta Stuffed Squash Blossoms
Overall the food quality if very good.Zucchini flowers are amazing , Supplì are great.I loved the cacio and pepe, the arrabbiata and the Gricia. We also tried the pizza margherita, the dough is very very good, however I would not put the Parmesan on top of it.I'm from Rome I know what I'm saying.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Spaghetti Arrabbiata, Spaghettone Alla Gricia