dineLA lunch at Drago Centro
I drove the bus on this dineLA meal and picked out the steamed mussels and soft-boiled egg salad for our appetizers. The egg was perfectly done and when split, revealed a beautiful golden runny yolk. We greedily gobbled the mussels (always the best value) and even soaked some of the croutons from the salad in the mussels broth for added oomph.
We had cheese ravioli with mushrooms as a mid-course that is not part of dineLA. I highly recommend any of their pastas as it’s some of the best in town.
For one of our mains, I picked the grilled quail which sounded amazing when Chef Ian Gresik tweeted about it. I enjoyed the parsnips in the dish in particular. And the quails were practically boneless. They were stuffed and this made me think this would be a great idea for mini Thanksgiving treats.
We also got the wild mushroom and artichoke risotto which I happily ate despite the onslaught of carbs. It’s probably a good thing I didn’t ask for bread for the table because otherwise I wouldn’t have been able to get to dessert!
When I ordered the cheesecake, I didn’t realize cheesecake “glace” would mean the cheesecake would be semi-frozen. The texture was very different and refreshing for the sunny day. Did I mention we were sitting near the window which looked out to bustling Downtown?
However, the brown sugar cake with espresso crumble and pear sorbet was my favorite. I like spice cakes of all sorts and this hit the spot.
There are a few days left for dineLA so get to it! I’m curious about the beef tongue potato salad and braised beef cheeks on the dinner menu for dineLA.
525 South Flower Street, Los Angeles, CA 90071 – (213) 228-8998