I had the privilege of a personal tour and tasting at Drago Centro Downtown Los Angeles with Ian Gresko, Chef de cuisine where I learned about the special holiday offerings they have. It was quite a temptation to my palate with everything from seafood to homemade CHOCOLATE!!! I of course could not resist and recommend anyone seeking a beautiful setting for Italian food to come down to the DTLA Drago Centro.
I’m sure like most people when you think of Italian food your mind goes to pasta and pizza. But after the tour of the restuarant (even the kitchen is wonderfully designed and attractive) I got to see the creativity that Chef Drago and Ian are able to draw upon from the varied tastes of Italy. You learn something new every day and I learned about a months worth from chatting with Ian. That they make their own ice cream with flavor profiles to compliment the menu that changes with seasonal specials. That Ian can make brussel sprouts taste GOOD (who knew that my childhood nemesis when properly seasoned and cooked by an experienced chef makes you want to pop them in your mouth), that the butternut squash soup was just as tasty as beautiful and that the wild mushroom risotto .. well word fails me. One of the best things about Drago Centro is that the menu has such a wide selection that someone with food allergies, vegetarian or any other dietary restrictions can find an item that they will LOVE to eat. So if your looking for a restaurant to have your holiday dinner or celebration I recommend. Drago Centro downtown with Chef Ian Gresko. They are have private rooms to accommodate a number of guests as well as two new enclosed patios that have heaters so you won’t get cold!!
7 Course Fish Christmas Eve Menu
Drago Centro
The much anticipated Drago Centro has opened in downtown Los Angeles. Drago Centro is the new luxury dining Italian restaurant.
The design, developed by Stanley Felderman, of Felderman Keatinge & Associates in collaboration with Celestino Drago, incorporates the rich experience of Celestino’s Italy into the modern urban setting of downtown Los Angeles. The space was inspired by the urban design of the Rialto Bridge and adjacent market place in Venice and the colors were inspired by the artists, Giorgio de Chirico and Giorgio Morandi.
The use of full height windows brings the surrounding architecture into the space. Strong architectural features such as the vaulted ceiling, stone walls and fifteen foot high glass enclosed wine tower are iconic elements. The combination of these elements and the warm rich hues bridge the cool modernity of the city with the warmth of Celestino’s native Italy… continued
Chef Celestino Drago introduces his latest concept rediscovering local Italian dishes, which are revisited with the aid of modern cooking techniques and inserted into a modern context. The menu is representative of the cultural diversity of Italy. It emphasizes fresh, high quality ingredients reflecting old flavors that have defined Italian cuisine for centuries.
CHEF CELESTINO DRAGO
It has been said that what separates an ordinary man from an extraordinary man is that little “something extra.” Celestino Drago has lived his life with equal amounts of passion and innovation. Additionally, Celestino has played an integral role in the dining revolution in Los Angeles over the past two decades. Frequently featured on local and national radio and television programs, James Beard Foundation honoree Celestino ranks among the top celebrity chefs yet reminds one more of a favorite relative… continued
IAN GRESIK
Ian Gresik’s lifelong culinary passion began at early age in his native Southern California where he attended the prestigious California School of Culinary Arts and graduated at the top of his class. He landed his first job as Pastry Chef at Patina Restaurant where he lent his keen eye and creative artistry to the restaurant’s signature, decadent desserts and worked his way to Sous Chef. The talent and expertise Ian cultivated at Patina earned him a job as a professional food consultant for the venerable JBS Consulting Services group followed by a European sabbatical where he studied the rich culinary traditions and techniques of Italy, France, Greece, and Spain… continued
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