at drago centro

The DRAGO Centro Newsletter
Dear Friends of DRAGO Centro,
It is a pleasure to connect with you through the very first edition of
our newsletter. This is our inaugural issue and it is our hope to send
an edition to our loyal guests once a quarter so that we can keep you
updated with all of the exciting initiatives taking place at DRAGO
Centro.
I am extraordinarily proud to be part of the downtown Los Angeles
community, which I personally find to be a very dynamic, business
oriented and culturally diverse. As we settle into our new home and
new neighbors, I am grateful to all of you who frequent our restaurant on a consistent basis and have fast become our dedicated fans.
Downtown has become a must-see destination for all locals and visitors to the city, and we are proud to be among the main attractions.
Chef Celestino Drago (pictured above)
From the financial district to the Opera House, from the LALive to the
sporting venues; downtown offers a vast array of choices for both dining and entertainment.
Downtown has become a must-see destination for all locals and visitors to the city, and we are
proud to be among the main attractions. From the financial district to the Opera House, from the
LALive to the sporting venues; downtown offers a vast array of choices for both dining and
entertainment.
It is important to me that our cuisine demonstrates a respect for the Italian tradition. Both the
dedication and passion that I share with my managing partner Matteo Ferdinandi shines through
in the dishes and service at DRAGO Centro. We traveled from Matteo’s hometown of Venice to
my hometown of Galati Mamertino in Sicily visiting friends, restaurants and markets to capture
those beautiful sparks of everyday life that happen around the table in every Italian family. Our
cuisine represents those traditional family dishes with a modern twist.
After returning to the United States, we aimed to create a menu and dining experience at
DRAGO Centro that recreates the simplicity and the importance of what food and service is to
everyone and every family in Italy.
Below you will find some photos from our journey.
Best,
Chef Celestino Drago
For our next edition, look forward to reading about our staff’s Summer travels…
SPRING SIPPIN’ - Pop That Cork And Welcome The Sunshine!
Beverage Director Michael Shearin brings to DRAGO Centro experience of working with some of the most highly regarded restaurants in Las Vegas. Previously in
Las Vegas, Shearin most recently honed his skills at Thomas Keller’s Bouchon at
The Venetian Resort-Hotel-Casino, Tom Colicchio’s Craftsteak at MGM Grand, and
Restaurant Guy Savoy at Caesars Palace. Now,manning the wine tower at DRAGO
Centro, Michael shares with us some of his “Top Picks” for
Italian wines to enjoy in good company this Spring!
Beverage Director Michael Shearin
VENICA & VENICA SAUVIGNON, RONCO DEL CERO, FRIULI 2007
This beautiful grapefruit scented sauvignon blanc from Northeast Italy has great
acidity to balance out its rich citrus flavors, it is great with salads and lighter fare as
well as the perfect wine to sip during spring afternoons on the patio.
PRÁ, SOAVE CLASSICO, VENETO 2007
This clean white from the Veneto region is perfectly balanced with white flowers, minerality and hints of green almonds. Made with the Garganega grape, it is
beautiful with so many of the spring vegetables that we are beginning to see at
the Farmer’s Markets.
LA SPINETTA BARBERA D’ASTI, CA’ DI PIAN, PIEMONTE 2005
Georgio Rivetti’s barbera has soft cherry fruit, a hint of baking spices and the balanced acidity that makes barbera one of the best food paring wines there is. Try it
with roast chicken and pasta dishes.
GRIFALCO LUCANIA, AGLIANICO DEL VULTURE, BASILICATA 2004
One of southern Italy’s best red grapes is Aglianico. The wine’s dark fruits are powerful enough to stand up to grilled meats and its spicy notes really set off those
spring evening flavors of BBQ.
Chef 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.
Chef Ian Gresik
Particularly inspired by his last externship in the Basque region of Spain, Ian
sought to apply the tremendous skills he learned abroad back home, returned to
Los Angeles and is delighted to have landed at Drago Centro.
CELEBRATE!! AT DRAGO CENTRO
For your next celebration, enjoy Los Angeles’ premier, contemporary Italian cuisine with DRAGO Centro’s signature “tailored hospitality.” Nestled in the heart of Downtown’s bustling Financial District, expect to be pampered in any of the
private or semi-private event spaces best suited to your needs. Special Events Director Megan Connors shares some
insight on the perfect venue for the perfect party!
THE FLOWER ROOM
A unique setting for a one-of-a-kind experience -Aside the main entrance and embedded under Figueroa
Street lays the dramatically renovated Bank of America
Vault, complete with the city’s only demonstration
kitchen. Our team of culinary and service experts
will maestro your private event to perfection. The Vault
contains several multi-media outlets, including two high
definition monitors and a dynamic sound system.
THE PATIO ROOM
For that perfect intimate meal to celebrate and impress -Welcome your guests into The Flower Room, a private dining area located off The Main Dining Room. You and your
guests will marvel at the elegant design of this intimate dining chamber. The customized velvet wall covering and the
hand chiseled stone will provide your party with comfort
and privacy. With a maximum seating of 16 people, this
room can be tailored to accommodate business meetings or
family functions.
THE VAULT ROOM
Party “LA Al Fresco” Style -Bask in Southern California’s enviable climate year-round on
our landscaped, patio. Tucked underneath a canopy of skylights, you and your party will find comfort in the sleek and
contemporary urban ambience, perfect for cocktail parties
and welcoming receptions.
Traditional Italian Hospitality Wins in Every Market
A First Person Account By Justin Sternberg, A Manager at Drago Centro
So how does one describe “DRAGO Centro?” What defines the idea and the concept of such an ambitious and anticipated project? From both behind the scenes and from the table I will take you through the journey that has become
“DRAGO Centro.”
From its conception Centro has been perceived as grandeur, powerful and stunning. The art it is modern and bold.
The architecture reeks of sophistication amidst the simplicity of open space. The area provides a sense of comfort and
vibrant energy to diners from all stages of life.
Beyond the visual stimulation however is the energy of the house. Built upon the kindhearted and joyful Chef Celestino. The staff must exuberate the word “yes” at all costs. The customer is king at Centro. Beside Chef Celestino, Matteo
Ferdinandi defines the word energy. With a constant battle towards perfection Matteo leads and inspires the entire
operation with steadiness and grace.
An unorthodox management team dedicated to redefining hospitality in Los Angeles presides over the most ambitious FOH staff in the industry. Every member of the Centro family shares in the passion of this establishment.
To answer the questions asked above there is really only one word fitting, “Culture.” Culture defines everything Centro.
From the Contemporary Italian cuisine to the delivery, culture is the foundation of the restaurant. No server is sent
out to the dining room floor without an understanding of the history of each dish. Without hesitation everyone in the
dining room must speak to guests with the same conviction as Chef Celestino would if delivered the plates himself. Its
unspoken and understood by all of us who call this home just about everyday that passion for
Italian culture fuels this amazing establishment day after day.
Launching a restaurant during economic crisis has also thrown a few challenges at the team. However with no hesitation Chef Celestino and Matteo have tailored this grand project to be accessible to anyone. With modest prices,
generous portions and a diverse wine list Centro functions with no intimidation factor as might have been previously
perceived.
On to the most important factor and the reason for any restaurants existence, the food. Item for item Centro delivers
outstanding classic ingredients with modern cooking technique. Chef Ian Gresik brings diversity and precision to Chef
Celestino’s timeless dishes. Encompassing all regions of Italy the menu is careful to be kind to anyone’s taste. From
poached fish to braised beef, Centro delivers.
For those interested in experiencing all of this restaurants little secrets I have to recommend the tasting menu. Which
described below will probably be a little different from the one offered on your visit. But don’t hesitate to ask your
server if anything mentioned sounds a bit to irresistible for you to forgo.
To begin a Langoustine Carpaccio with yuzu vinaigrette and fresh blackberries. The Carpaccio is surprisingly sweet and
has almost no essence of fishiness whatsoever. The yuzu and blackberry combination provide a balanced sweet and
sour effect, which works in harmony with the mild langoustine.
Next a salad of artichokes, candied pistachios, endives and olive oil sabayon hits the table with perfect synchronization. The artichokes are cooked in soffrito then grilled and precisely teamed with the pistachios to portray the beautiful terroir of Italy.
Then on to the branzino. What would a tasting menu be in a great Italian restaurant without branzino? This version
however is done with a modern San Francisco style twist. Set in a bed of perfectly seasoned cioppino broth the branzino is delicately poached and surrounded by and abundance of fresh sea foods and produce. Clams, mussels, potatoes, tomatoes and onions add complexity to a classic Mediterranean protein.
Traditional Italian Hospitality Wins in Every Market
A First Person Account By Justin Sternberg, A Manager at Drago Centro(CONT)
Next I will have to say is hands down my favorite. Buckwheat pasta over a sage cream tossed with fontina and parmesan cheese, and I’m sure just a little butter. Garnished with purple cabbage, crispy potatoes and a toasted sage leaf this
dish will leave you speechless. With ingredients that would not persuade the masses to order this pasta brings something different to the familiar old world of Italian pasta.
Since I had not had quite enough fat yet, next up was the pork belly. I don’t think I really need to say much more.
Perfectly roasted pork belly served over truffle polenta and freshly shaved black truffles tableside. If anyone has something bad to say about this dish, you must be a vegetarian.
Then to finish off the savory part of the evening, there is nothing better than a porterhouse for two. Piedmontese beef
that is grass fed cooked to order and oozing butter carved tableside. Two delectable plates of mushrooms accompany
the steak, chickpea fritters and an anchovy hollandaise called bagna-cauda. This is a beef connoisseurs dream come
true. This is truly one the greatest pieces of beef in the city.
Lastly for dessert and in honor of the boss I choose tiramisu for two. A Venetian classic and a must have in any restaurant Matteo presides over. The tiramisu is testament to precision and exquisite ingredients. The sweetened mascarpone and ladyfingers dipped in espresso ended the experience flawlessly.
Without bias opinion I can proudly state Centro provides unique quality and value within the city these days. With
restaurants opening and closing constantly, finding consistency can be a daunting task. Small plates and whimsical
concepts fill the city and their originality is appreciated. However for dinner, a real dinner, Centro Wins.
Behind the Scenes Views on Service By Sarah Petrie, Drago Centro Server
Having worked in the restaurant industry for over fifteen years, I thought I knew what service was. I knew all the basics,
those elements of the dining experience that could determine the satisfaction of the guest. Then, I entered DRAGO
Centro and realized that for all I knew, there was an equal amount I was unaware of.
I have always been a seeker of knowledge. I always carry a book with me and there are usually at least two on my
nightstand. I was the small child always asking “Why” who was never truly satisfied with the answers. This inquisitive
nature always led to more questions. The same is true in restaurants. Questions have always been present regarding
food preparation, service, wine, etc. Most times those questions were never answered or were given quick responses
that didn’t really address the question. At DRAGO Centro questions are answered fully. The time is taken to make sure
that everything is explained and therefore, can be relayed to guests upon request.
While training for the opening of DRAGO Centro, I truly learned what was at the heart of the restaurant. Passion is key
and was always essential to the experience for the guests, the servers, bartenders and management team. Passion
would make the pasta taste better, the prosecco sweeter and the petit fours an even more delightful surprise. Choreography allowed the setting of the stage and for things to arrive before they could even be requested. The passion,
however, allowed for all that with a sense of pride, urgency, duty and respect.
Italians have always been known for there passion. Novels have been written about it. Now a restaurant thrives with
passion as its backbone.
Artichoke and Endive Salad
Artichoke Preparation:
10 large artichokes
2 lemons
1 oz olive oil
1 carrot
1 celery stalk
1 onion
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½ head Garlic
1oz Salt
4 oz White wine
2 Bay leafs
6 Pepper Corns
1 gallon vegetable stock
Clean the artichokes with knife.
Leave only the eatable portion of the artichoke.
Store in cool water and juice from lemons.
In medium size stock pot heat olive oil over high
heat.
Add diced carrots, celery, onion, garlic, bay leaf, peppercorns and salt.
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Cook over medium heat until tender.
Add white wine and vegetable stock.
Add artichokes and cook for 30-45 minutes or until
tender.
Remove from liquid and place on grill.
After removing from grill and cut into quarters.
Salad Preparation:
3 red endives
3 white endives
1 bunch arugula leafs
1 bunch fine herbs
White Balsamic Dressing Preparation:
2 cloves of garlic
1 shallot
2 oz white balsamic vinegar
6 oz olive oil
1 pinch of sea salt and vblack pepper
Olive Oil Sabayon Preparation:
2 egg yolks
2 oz white wine
8 oz olive oil
1 pinch of salt and white pepper
• In sauté pan add egg yolks and
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In sauté pan add egg yolks and white wine together,
whisk over medium heat until light and airy.
Slowly whisk in olive oil until mixture becomes thick,
season with salt and pepper.
Cool.
In large bowl mix chopped endive and arugula with
some of the white balsamic vinaigrette.
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Place into a serving bowl.
Toss some of the chopped artichokes with more
white balsamicvignette and season with salt and
pepper.
Place onto endive mixture.
Add some on the olivevoil sabayon and finish with
fine herbs.
APERITIF TIME @ DRAGO Centro : 4:30 p.m. – 7 p.m. Monday through Friday
Specials Are Updated Weekly
Beers
Boont Amber, Anderson Valley, California $ 4.00
Stella Artois, Belgium $ 4.00
Wines
Soave Classico, Pra’ Veneto $ 6.00
Monica, Argiolas, Perdera, Sardegna $ 6.00
Specialty Cocktails
Bella Rosemary $ 7.00
Linea Verde $ 7.00
Pizza Margherita $ 7.00
Pizza Potato and Rosemary $ 8.00
Arancini Siciliani $ 7.00