Rossoblu

About Rossoblu

Steve Samson built Rossoblu around the cooking of Emilia-Romagna — Bologna and its surrounding region — rather than the generalized Italian-American canon that most restaurants default to. The tagliatelle al ragù is the benchmark dish, and Samson's version adheres to the Bolognese tradition of a meat sauce that cooks slowly enough to nearly melt, served on hand-rolled tagliatelle rather than spaghetti. The bollito misto — mixed boiled meats with salsa verde and mostarda — is the kind of old-world centerpiece that earns its Michelin Bib Gourmand without any modern flourishes required. The wine list is a love letter to Italian regions that most LA restaurants don't bother with.