Reviews
LA TIMES
Sicilian Celestino Drago hasn't lost his touch since opening his flagship restaurant in Santa Monica back in 1991. The affable chef has the ability to take rustic Sicilian ingredients and create sophisticated dishes that appeal to a hip L.A. crowd. The restaurant is sleek yet comfortable, with whitewashed walls, blonde wood highlights and a gracefully arched ceiling. It's an environment that wins style points without distracting from the kitchen's impressive creations.For many, Drago joins Valentino on a very short list of premier Italian restaurants in L.A. Among the memorable starters are beef carpaccio with celery root and seared foie gras, a wild mushroom timbale bathed in a luxurious Fontina cheese fondue, and buttery burrata cheese stuffed with caponata and prosciutto. Fettuccine with a venison ragoût, spaghetti alla bottarga (with dried tuna roe, a favorite Sicilian ingredient), and risotto with wild mushrooms and Mascarpone are among the many great pastas, while Sicilian-style rabbit and wonderful fresh fish stand out among entrées.Desserts, including a stellar panna cotta, are not to be missed. The wine list provides a wealth of hard-to-find Italian gems and has earned an Award of Excellence from Wine Spectator.
-- Roger J. Grody
GAYOT
Though famed restaurateur Celestino Drago and his brothers have opened various new locations around town (each brother seems to have adopted an outpost, whether it be Westwood, Pasadena or Beverly Hills), we presume this flagship establishment will always be home for Celestino.
Designed by the late, well-known Brent Saville, the décor succeeds in preserving Old World charm and understated elegance---with its Italian tiled floors and rotating local artwork---despite a generally sleek and trendy look. Unlike some other successful culinary entrepreneurs, Drago makes regular visits and keeps his home kitchen in tip-top shape. Infusing the dishes of his native Sicily with some modern touches is Drago's art, and creations we've enjoyed include carpaccios, spaghetti with fresh sardines, and pappardelle with pheasant and morel mushroom sauce. There is always European fresh fish including branzino (striped bass with a sweet flavor), baby seppia and red mullet in the spring and summer, while fall and winter menus lean more heavily toward grilled veal chop, rack of lamb, filet of beef and rabbit. Save room for the outstanding desserts, especially the signature panna cotta with fresh berries.
BEST NEW CHEFS OF AMERICA ADD SIZZLE TO CRYSTAL CRUISES’
2005 WINE & FOOD FESTIVAL
Food & Wine Magazine Teams Up with Luxury Line to Spotlight Hot New Talent
LOS ANGELES - February 9, 2005 -Some of the hottest names on the American culinary scene including Gray Kunz of Café Gray (New York City), David & Michelle Myers of Sona (Los Angeles) and Dominique Filoni of Bianca (Philadelphia) - all recipients of Food & Wine magazine's coveted Best New Chef award - have joined a stellar cast of rising stars and master chefs already scheduled for Crystal Cruises' 2005 Wine & Food Festival.
Table 8's Govind Armstrong, Melisse's Josiah Citrin and established names in cuisine - André Soltner and Celestino Drago, among others - will take to sea with noted wine experts on 16 cruises to all corners of the globe aboard the elegant Crystal Harmony, Crystal Symphony and Crystal Serenity
ITALIAN CULTURAL INSTITUTE OF LOS ANGELES
Celestino moved to Los Angeles in 1979 at the age of 22 after accepting an offer to become Chef at Orlando Orsini. After working as Chef at various successful restaurants, Drago opened il Panino at MOCA in 1984. In 1985, Celestino in Beverly Hills opened to immediate success. In 1991, Drago Ristorante was born. A haven for fine regional Italian cuisine, Drago remains an integral part of Los Angeles’ dining culture, and consistently ranks on numerous “best-of” lists. The Success of Drago Ristorante allowed Celestino and his brothers to open Il Pastaio in Beverly Hills, Celestino Ristorante in Pasadena, Celestino Italian Steakhouse in West Hollywood, as well as Celestino’s newest haven for food and wine, Enoteca Drago in Beverly Hills. Celestino Drago has created his own recipe for success. His beliefs and traditions have earned him accolades ranging from Food & Wine “Best New Chef” to an honor from the National Kidney Foundation’s 17th Annual Great Chefs of Los Angeles. Angeleno Magazine aptly referred to Chef Drago as an “Icon and Legend”. Through all of Chef Drago’s success, his Sicilian roots and culinary traditions continue to infuse his menus with the joy of food and family.
