Mother Wolf at Fontainebleau

Mother Wolf at the Fontainebleau Las Vegas channels Roman cooking through pasta shapes, wood-fired pies, and shared starters, drawing crowds for meals that anchor nights on the north Strip. Integrated into the resort’s dining lineup, this outlet fits sequences involving lounge stops or pool transitions. For dinner reservations at this Las Vegas restaurant, myrsvp.com coordinates VIP table bookings, easing logistics for groups handling bachelor parties or milestone events.

The project centers on Evan Funke, who honed skills at Italian outposts like Spago and Lucques before launching Felix Trattoria in 2017 as his Venice statement on pasta craft. Funke’s 2020 cookbook American Sfoglino detailed handmade noodle techniques, building a base for Mother Wolf’s 2021 debut in Hollywood’s Melrose space. That site, backed by Tartine Bakery co-founder Josh Kuoyumjian and Back of House Hospitality, reinterpreted la cucina Romana with a 200-seat layout evoking ancient forums through frescoed walls and central hearths. It drew quick acclaim, including Eater LA’s 2022 Restaurant of the Year, despite a 2023 ownership dispute that Funke resolved to retain control. The Las Vegas extension arrived with Fontainebleau’s December 2023 opening, marking Funke’s Strip entry amid 36 new food concepts like Contramar and Don’s Prime. At 12,000 square feet, it expands the brand’s reach while prioritizing local draw over tourist transience, with Funke overseeing menus from his West Coast base. This outpost has climbed rankings, landing on Las Vegas Weekly’s top Italian lists by early 2025 for its focused execution.

Patrons navigate the casino’s edge to a foyer with arched entries, stepping into a main room where terracotta tiles and vaulted ceilings frame a bustling wood oven. Banquettes line perimeter walls in deep greens, while high-top communal tables near the bar encourage overlap among parties. A private space holds 38 for closed-door menus, and the full layout accommodates 200 seated or 325 standing for receptions. Staff circulate with Amaro carts for digestifs, pacing service to allow for shared passes without haste. Dim fixtures and occasional live strings from 8 p.m. build a contained buzz, distinct from the resort’s broader flash. Dress runs smart casual, with collared options over tees. Hours structure around evenings: Sundays through Thursdays from 5 p.m. to 9:30 p.m., Fridays and Saturdays from 4 p.m. to 10:30 p.m., suiting pre-club builds or post-pool wind-downs at adjacent Vive Lounge.

The card assembles antipasti, pastas, and grilled finishes, with portions scaled for two to four. Funke’s sfincione focaccia, topped with tomato confit and oregano, starts tables at $18, its spongy crumb a house ritual. Crispy short rib meatballs, fried with pecorino and tomato broth, follow at $28, their crunch giving way to braised depth. Among salads, finocchi e miele combines shaved fennel, Honeycrisp apple, and Parmigiano-Reggiano for $24, crisp with subtle sweetness. Pizzas deploy Roman-style thin crusts, like the wild mushroom pie with fontina and thyme at $38, blistered from oak exposure. Pasta anchors the progression: tonarelli cacio e pepe weaves square strands in pecorino foam for $32, its pepper grind sharp against silk. Rigatoni carbonara, guanciale-laced with egg yolk and black pepper, clocks at $35, emulsified for coating cling. Linguine with Manila clams and chili arrives at $36, briny clams in garlic-wine base. Mains extend to wood-roasted branzino with fennel and olives at $58, filleted for even char. Sides such as grilled artichokes in bagna cauda or roasted fingerlings run $16-20. For lighter closes, affogato with espresso and gelato hits $15, or bomboloni doughnuts with custard at $18. The 400-label list favors Lazio whites from $16 per pour, with pairings at $90; cocktails include a Roman mule with vodka and limoncello at $20.

This structure works for bachelor parties, where myrsvp.com targets bar-edge tables or private corners for steady flow. The communal formats and digestif service extend stays, matching Las Vegas restaurants’ spot as connectors in resort loops. At Fontainebleau, Mother Wolf adjoins Komodo for Asian shifts or the property’s pools for daytime links. In total, it carries Funke’s precision in dough and flame to a scaled canvas, rooted in Roman threads that sustain beyond the meal.