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Fodor's Southern California 2014
Enoteca Drago Review
High-flying Sicilian chef Celestino Drago scores with this sleek but unpretentious version of an enoteca (a wine bar serving small snacks). It's an ideal spot for skipping through an Italian wine list—more than 50 wines are available by the glass—and enjoying a menu made up of small plates such as stuffed olives, an assortment of cheeses and salumi, ricotta-stuffed zucchini flowers, or crudo (Italy's answer to ceviche) from the raw bar. Although the miniature mushroom-filled ravioli bathed in foie gras–truffle sauce is a bit luxurious for an enoteca, it's one of the city's best pasta dishes. Larger portions and pizzas are also available here, but the essence of an enoteca is preserved.
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