Thanks @Bookwich!
Believe it or not. I like the guy.
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The heart and soul of a Quaker.
Thatās pretty cool. Thanks!
For O + P
Pasta, drinks and dessert. Rinse and repeat.
My moods are dictated by the food I am craving though.
So it seems to me like that is the same as choosing based on the food?
Thatās true. I donāt even like pappardelle usually and that is a great dish there but I never think of it as a pasta restaurant oddly enough.
I am surprised thatās all people like there. I typically love all the vegetable dishes there and the smoked short run and the desserts.
Cento Pasta Bar.
Uni pasta
This was so incredibley good, I couldnāt stop eating it. I actually cleaned my plate as best I could with only a fork.
The ākitchen,ā with Chef Avner in background.
Avner was so nice! He mentioned theyāre looking for a space in Venice. That would be amazing.
I parked around the corner on Los Angeles Street pretty easily. It didnāt seem sketchy to me, only one guy talking loudly to an invisible friend, but he was nicely groomed and well dressed.
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Hi @Bookwich,
Glad you liked Cento! 
We love the Uni pasta as well. If you see the Bolognese on the menu, definitely try it.
Oh, I will! Definitely worth the drive. He sounded surprised when I said heās famous.
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I upped my dishcleaning game by bringing some baguette as backup to Cento for this very reason.
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It looks so incredibly good. I like your reportā¦ short, sweet and funny.
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Wait. What? They donāt provide bread? Thanks for the tip. Bread dipping is the most important part, to me.
i did the same with some dawn and a pink scotch brite pad.
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Are we above just licking plates in public? Because I am not.
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Upping the game by bringing baguette simply means that the tongue is now an option of SECOND resort. 
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I am going to Carbone soon. Price asideāif you were there and got to order whatever you wanted, on an empty stomach, what would be the items youād recommend?
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Spicy Rigatoni Vodka Sauce, Veal Parm, Veal Marsala, Ceasar alla ZZā¦and the lemon cheesecake, god damn, everyone raves about the carrot cake, but their lemon cheesecake is my favorite cheesecake in the world.
I feel you canāt miss too much. The most disappointing thing for me was the lobster fra diavolo, but I am no sure thatās even fair, given the typical price of a whole lobster in restaurant settings it probably was the least āmarked upā item on the menu. I just didnāt feel as good about it as the other dishes in my memory. The scampi alla scampi is probably better.
If I had to pick two things though it was be the rigatoni and the cheesecake, veritable ālast mealā foods for me. But I bet branching out into their other pasta would yield good results as well.
Also, given how good their chicken parm subs are at Parm, I bet their chicken dishes like chicken scarpiello are worth ordering as well.
Sadly, I havenāt eaten the whole menu, but from my experience it seems hard to go too wrong.
Iāve never gone wrong at Drago Centro (except that one time I ordered pizza). The pappardelle with pheasant is one of the best pasta dishes Iāve ever had anywhere.
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Knead & Co. - Bucatini all Ametriciana
Before:
Overly firm noodle lacking silky suppleness that fresh noodles should have. Too much bland, soupy sauce.
After:
Noodles removed from sauce and placed in a pan, then stir fried with random little takeout containers of chili oil and duck sauce, plus sad Thai basil from back of crisper drawer.
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