Osteria Drago restaurant on the Sunset Strip. (Robert Gauthier / Los Angeles Times)
A look at the new Osteria Drago restaurant on the Sunset Strip.
Carpaccio di capriolo is made with venison carpaccio, white anchovies and raspberries. (Robert Gauthier / Los Angeles Times)
A standout dish is Dover sole, which is deboned at the table. (Robert Gauthier / Los Angeles Times)
Risotto carote e bietola includes carrot puree, chard and oregano. (Robert Gauthier / Los Angeles Times)
Osteria Drago chef Evan Gotanda prepares a carpaccio dish. (Robert Gauthier / Los Angeles Times)
Barbabietole con burrata is made with baby beets, burrata and pistachios. (Robert Gauthier / Los Angeles Times)
