Chef Evan Funke is a steward of Italian culinary traditions. His latest venture, Mother Wolf, is a tribute to Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina. Drawing on that history, Funke’s rich and soulful cooking is a mosaic of the ancient, pastoral and urban gastronomic heritage of la cucina Romana. The menu echoes themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned.