Q&A: Bringing Traditional Roman Culture to Miami with Mother Wolf

Miami, FL – October 7, 2024 – Miami: Say hello to Mother Wolf.

Mother Wolf — whose name derives from Rome’s mythological origin story of Romulus, Remus, and the Lupa Capitolina — is bringing upscale Italian dining to the Miami Design District with the opening of their newest location in the city. The brainchild of Chef Evan Funke, Mother Wolf’s menu boasts a blend of the ancient, pastoral and urban culinary roots of “La Cucina Romana”, featuring items like thin wood fired pizzas, seasonal antipasti and the extraordinary pastas for which Funke is known.

“Our menu is inspired by the quintessential hallmarks of Roman cuisine, focusing on dishes that highlight timeless flavors and techniques, both urban and pastoral,” shares Dan Daley, Managing Partner at Ten Five Hospitality. “The menu is tailored to reflect the incredible ingredients we are able to source locally, especially seafood.”

The atmosphere of the restaurant is bathed in warmth and opulence, calling back to traditional Roman times that allow guests to travel in time — with a contemporary twist. “We’ve embraced a creative tension that sets the tone for us: We mix approachable luxury with old-school hip-hop, creating a dynamic push and pull that makes the experience unique.”

WRE: What motivated you to expand Mother Wolf to Miami, and what do you hope to bring to the local dining scene?

Dan Daley: We started looking at spaces and exploring neighborhoods in Miami shortly after we first opened in LA. It’s such an incredible city that has evolved and diversified so much in the last five recent years. Miami has an incredibly discerning clientele and we hope to bring something that delivers something special and unexpected. We think Chef Evan Funke’s food is going to exceed expectations and bring something new to the community.

WRE: What unique dishes or flavors can guests expect to experience that showcases the essence of Mother Wolf?

EF: The menu is tailored to reflect the incredible ingredients we are able to source locally, especially seafood. Inspired by the coastal flavors of Lazio, guests can enjoy dishes like Insalata di Polipo, a chilled octopus salad, Capesanta all Spiedo, grilled diver scallops, and of course this is the only Mother Wolf with a dedicated pasta laboratorio, allowing us to introduce new rolled pastas like Pappardelle al Cinghiale, wild boar ragu with pecorino dolce.

We mix approachable luxury with old-school hip-hop, creating a dynamic push and pull that makes the experience unique.

Dan Daley

WRE: How does the design and ambiance of Mother Wolf contribute to the overall dining experience? What is the design inspiration?

DD: We wanted the restaurant to look and  feel different than every other restaurant in the city. It’s an intimate, warm space that feels transportive, like it could be in a different city or time. We’ve embraced a creative tension that sets the tone for us. The design blends old-world Roman charm with modern opulence. We mix approachable luxury with old-school hip-hop, creating a dynamic push and pull that makes the experience unique.

WRE: The cuisine has been described as Roman, can you explain?

EF: Our menu is inspired by the quintessential hallmarks of Roman cuisine, focusing on dishes that highlight timeless flavors and techniques, both urban and pastoral. From handmade pastas to our wood-fired pizzas, each dish captures the essence of what makes Roman food so special—simple, bold flavors rooted in history.

WRE: What do you envision for the future of Mother Wolf, both in terms of growth and culinary evolution?

DD: Right now, we’re focused on offering the best possible experience we can for the city of Miami. In terms of culinary evolution, we are committed to honoring the essence of Roman cuisine.

Our menu is inspired by the quintessential hallmarks of Roman cuisine, focusing on dishes that highlight timeless flavors and techniques, both urban and pastoral.

Chef Evan Funke