At his namesake Drago Centro restaurant, acclaimed Chef Celestino Drago serves delicious pasta dishes such as oxtail ravioli.
From OpenTable and the restaurant:
"Chef Celestino Drago has created a menu representative of the cultural diversity of Italy. The concept of “Contemporary Italian Cuisine”, emphasizes local dishes, fresh, high quality ingredients and old flavors that have defined Italian cuisine for centuries and which are revisited to create a truly eclectic menu."
Full bar. Serving lunch Mon–Fri, dinner nightly.
"The space is striking, with a glass wine tower and mammoth windows. The food is a mishmash of northern and southern styles. Venison carpaccio with walnuts is elemental, and grilled artichokes, Belgian endive, and pistachios make for a triumphant salad. The star of the handmade pasta menu is the buckwheat pizzoccheri tossed with cabbage, potatoes, fontina, and sage cream."
— Patric Kuh, Los Angeles magazine
At his namesake Drago Centro restaurant, acclaimed Chef Celestino Drago serves delicious pasta dishes such as oxtail ravioli.
From OpenTable and the restaurant:
"Chef Celestino Drago has created a menu representative of the cultural diversity of Italy. The concept of “Contemporary Italian Cuisine”, emphasizes local dishes, fresh, high quality ingredients and old flavors that have defined Italian cuisine for centuries and which are revisited to create a truly eclectic menu."
Full bar. Serving lunch Mon–Fri, dinner nightly.
"The space is striking, with a glass wine tower and mammoth windows. The food is a mishmash of northern and southern styles. Venison carpaccio with walnuts is elemental, and grilled artichokes, Belgian endive, and pistachios make for a triumphant salad. The star of the handmade pasta menu is the buckwheat pizzoccheri tossed with cabbage, potatoes, fontina, and sage cream."
— Patric Kuh, Los Angeles magazine