8741 W. Sunset Blvd,
West Hollywood, CA 90069
You would not expect this small Italian restaurant in West Hollywood would offer such delectable appetizers and pastas. We enjoyed our dinner for the most part but came to a unanimous consent that everything was great before the meat and fish dishes. Here’s what we liked and didn’t like about Osteria Drago.
Happy Eating List:
Burrata Cheese Amuse Bouche:
I love burrata cheese. When they started off our meal with a Burrata Cheese Amuse Bouche in a cute glass jar, it instantly gave me a good impression of the restaurant. I rarely expect for somewhat casual restaurants to offer amuse-bouche at the beginning of the meal.
18 Month San Daniele Prosciutto with Burrata Cheese:
Burrata and more burrata with prosciutto. It doesn’t get any better than that.
Beef Tartar with Spring Onion and 100 Year Old Modena Balsamic Vinegar:
Loved it. I originally wanted to order the Beef Carpaccio but this was a pleasant mistake.
Spaghetti with Assorted Seafood in a Light Tomato-Garlic Sauce:
I like my pastas al-dente style so it’s not too soft or mushy. The spaghetti was cooked to perfection and the light tomato-garlic sauce was just right so the pasta dish was not too heavy.
Porcini Mushroom Risotto:
The risotto was also cooked to perfection (again, very much al-dente). Since I’m a huge fan of almost all-things mushroom, this was one of the top contenders for the most memorable dish of the night for me.
Not So Happy List:
Braised Beef Short Ribs with Soft Polenta:
True, it was soft and the meat comes apart as you put your fork into it. However, dried short ribs? That’s never good.
Grilled Sliced Wagyu New York with Roasted Potatoes and Broccolini:
Most of us doubted that we were really served wagyu beef after the first bite. There’s just no way. The meat itself wasn’t bad but since I was expecting wagyu beef quality meat, I was pretty disappointed. After all, there is a difference.
Grilled Dover Sole with Pappa Pomodoro and Basil Pesto:
This was one of the biggest disappointments for me. Before going to the restaurant, I read some Yelp reviews that said the Dover Sole is excellent and is highly recommended. Turns out, the fish was overcooked and very dry. After living in China for years, I have developed quite a taste for fish. Fish is normally steamed in Chinese restaurants. If the chef is skilled, the fish would be steamed to perfection when the meat would still cling on to the bones and is juicy and tender. Imagine my disappointment when I was served a piece of hard and dried up piece of fish.
Dark Chocolate Mousse Petit Four:
Although I loved the rich, dark chocolate taste of the mousse, the texture was simply not smooth enough. I am picky about the texture of this dark chocolate mousse because it is essential that the texture of mousse is silky smooth.
Will I revisit Osteria Drago? Perhaps after I try some of the other restaurants at the top of my “to-try list.” However, I am hopeful that the meat and fish dishes will get better over time.
Joey Wong ♥