If two years ago you asked me how I would navigate restaurant blogging, I would have let a nervous smile creep across my face, shrug, and said “Hopefully I’ll figure it out”.

When I started blogging about restaurants, I had an idea of how I should go about it, but it was all too new for me to know how to do it properly. Instead, I just took a leap and drove to restaurants in Los Angeles to photograph food. Simple enough, right? I would later get the gumption to reach out to them. On a single drive early when I first started blogging, I recall a day when I stopped at a red light at the corner of Wilshire and Fairfax. Construction was causing traffic as a new museum was being built on Miracle Mile. For some reason, I stared at the space wondering if a restaurant would be inside. My mind began to race with thoughts of one day making a reservation, sitting in the restaurant, and taking pictures of each dish in front of me. Little did I know that within a few months a restaurant would in fact open inside the museum and shortly after I would be invited to review their dishes. “The universe works in funny ways.” I thought to myself as I was photographing the exterior of Drago Ristorante at the Petersen Automotive Museum just a few weekends ago. As I was taking photos of the deep red and chill silver building I couldn’t help but reminisce on the time I daydreamed of coming to the restaurant. Looks like it was only a matter of time. Walking into the restaurant and to my reserved table, I took a few minutes to bask in the design as I waited for my friend, Gian, to arrive. Ideated and executed by Stanley Felderman and Nancy Keatinge through their partnership, Felderman Keatinge, the awarded duo brought life to the restaurant. The design of the open space is lovely, minimal, and modern. As my eyes darted from wall to wall and ceiling to floor, I could see that the restaurant placed creative emphasis on fluid lines, colors, and curves. Booths along the wall were vibrant and welcoming, tables that sat central to the restaurant felt casual and relaxing, and a slightly open kitchen space gave guests the chance to see chefs prepare their food. The overall aesthetic and feeling was inviting without trying too hard.

My attention that was held by the design was interrupted as my friend arrived. Sitting in the booth with me, I could see Gian take in the appeal of the restaurant just as I did. As the same few minutes passed, our waiter arrived. He placed a basket of bread and butter in front of us, introduced himself, and walked us through the menu.

Ready to start with cocktails, I asked to see a drink menu but unfortunately they didn’t have them printed at the time. It was a bit disappointing, as I was eager to see the drinks the bartender created that would showcase the restaurant. I wasn’t going to mope about it so we went the easy route with our drinks. Gian got a Manhattan (price unavailable), which I had no plans on drinking. The whiskey cocktail is entirely too strong for my liking and often tastes as if I’m taking mouthfuls of nothing but liquor. In spite of my reservation towards it, I can see exactly why people love it. I on the other hand got a White Russian (price unavailable). My coffee vodka drink was smooth, creamy, and gone faster than I expected.

In between sips of our drinks and conversation, our entrées arrived. The first plate was a special of the evening, the Black Cod ($28). The cod came in a saffron and asparagus sauce and was served with mashed potatoes and baby carrots. The assembly was so pretty that a part of me didn’t want to cut into it. Then I smelled the sauce and the potatoes and any hesitation to dive into it went out the window. Going piece by piece, I loved the smooth texture of the mashed potatoes as it sat on top of the asparagus and saffron. The combination was delicious with a nice salty accent to it. What I loved about it most was the asparagus. On top of that, the fish gently separated as I sliced into it. Each time I took my fork to it I was given a succulent fish with a well-seared skin. Even more, I really liked how the color of the exterior had a gradual change from silver to black that encased the fish that was perfectly seasoned.

The second entrée was ordered by Gian. The Pappardelle con Fagiano e Morelle ($18) had wide cut house made fettuccine, pheasant, and morels mushroom sauce. As we both took forkfuls of the pasta we both agreed that the pheasant was the best part. While the fettuccine was the most noticeable portion of this dish and was the most ideal level of al dente, it was second to the meat. As we got closer to the bottom of the dish, it was the pheasant that had my fork returning for more. It was delicate and easy, and although there wasn’t a lot of it, there was enough to make me want to order a second helping.

Resist, Danielle.

The final entrée was the Cappesante e Polenta ($26). Three sautéed jumbo scallops came with soft polenta, artichokes, and morels. I find myself ordering more and more scallops as I see them popping on menus. Here, the scallops are a great selection. The perfectly cooked polenta holds up the bouncy and plump scallops that have a nice sear on the exterior. I loved combining it all together to create a full meal in each bite. It made it easy to finish.

To end the evening, we shared dessert. Gian ordered the Terrina di Cioccolato ($9). A modest slice of chocolate terrine sat atop a balsamic caramel, and topped with almonds. As I sliced it with the side of my fork, actually Gian’s fork, I could feel just how soft yet solid it was. Tasting it, offered an incredibly rich slice that showed the size was more than enough. Adding the whipped topping and small pieces of the almond only added to the sweetness while offering varying levels of texture.
Completely opposite of Gian’s terrine was my Frutta di Bosco con Zabaione Freddo ($9). A small glass held a Prosecco and passion fruit sabayon with fresh berries. The description of the Italian dessert of custard, fruit, and wine caught my eye immediately. The moment I saw it in front of me, my hand grabbed my spoon almost instantaneously to try it out. The custard was whipped so smoothly and I could taste the light Prosecco with each spoonful. As the blueberries and raspberries managed to get onto the full spoon, the taste of the dessert had a beautiful tart accent that made it impossible to resist.

As the dinner came to a close, I couldn’t help but think about the day where I imagined sitting in the restaurant within the space. To see the universe and perfect timing align myself with Drago Ristorante made me incredibly elated! Sitting in the restaurant and enjoying the beautiful minimalist design whose color scheme is full of energy felt invigorating. To dine on the dishes that were crafted with a great culinary hand was exciting. Putting the two together allowed me to experience a lovely night which I daydreamed about so long ago, that I will never forget.

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Address: 6060 Wilshire Blvd, Los Angeles, CA 90036
Phone: (323) 800-2244
Hours: Sunday to Friday – 11:00am to 10:00pm and Saturday – 11:00am to 11:00pm
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