Chef Evan Funke is a steward of Italian cooking traditions and culture. With Rome as the singular focus for Mother Wolf, Funke’s rich and soulful cooking is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana. The menu at Mother Wolf echos themes of shepherds, popes, farmers and artisans through wafer-thin wood fired pizzas, hyper-seasonal antipasti and the traditional handmade pastas for which Funke is renowned.