As part of my USC visit, Paul and I enjoyed a working dinner at Drago Central. The space is large and modern; the service outstanding.
We started with two types of bread, white and olive.
I greatly enjoyed my risotto. Its texture was perfect; balancing creaminess and toothiness of the rice is key to a good risotto.
We greatly enjoyed the selection of chartuterie. The chorizo was my personal favorite. The meats came with mini-zeppoli, non-sweet, in which we were encouraged to insert the slices of meat to form a mini-sandwich.
I enjoyed my scallops. They were very moist and tender. A flavored mayonnaise was underneath. They also came with a small block of fried potatoes.
Paul ordered the bass, which he reported was excellent.
The panna cotta was excellent and wonderfully creamy.