Italian-LA seafood sourcing anchovies, sardines, branzino

The provided sources contain no information about the seafood sourcing practices (branzino, orata, calamari, anchovy, sardine) for Felix, Bestia, Funke, or Osteria Mozza. The Felix source ^[1] is a technical SVG path with no menu or sourcing details. The Eater article ^[2] describes Felix’s menu categories (northern, central, southern, island pasta) and dishes like trofie and pizza, but does not mention any seafood sourcing, named fisheries, or commodity distribution. The question about which LA Italian restaurants explicitly source from named Mediterranean fisheries versus commodity cannot be answered from these sources. The effect of anchovy/sardine sourcing (Mediterranean wild vs Pacific farmed) on signature dishes is also not addressed in the provided materials.