At his second LA restaurant, chef Steve Samson channels “la cucina della nonna” the cooking of his mother and grandmother.

Rossoblu is the follow up to Sotto, serving dishes that will transport you to Italy’s Emilia Romagna region. Samson spent summers during his childhood in Bologna and brings to life his family’s heritage through his dishes and other details like a large wood-burning hearth that pays homage to his grandfather. The space, which was once the oldest wholesale produce market in Los Angeles, has been designed by Marwan Al Sayed and Mies Al Sayed, and takes advantage of the building's industrial features. The wine list, curated by Jeremy Parzen and Christine Veys, is described as "pan-Italian," meaning there are lots of Italian wines but also some wines from California and then there'a also seasonal Italian cocktails from Brynn Smith (Sotto). Rossoblu serves dinner only Wednesday through Sunday. 

Ideal For

An authentic Italian feast

Signature Dishes

All pasta is made by hand in the restaurant’s underground pasta room, with dishes such as tortellini in brodo or tagliatelle al ragu Bolognese; while fresh sausages and aged salumi are also produced in-house. Larger dishes include grilled Santa Barbara spot prawns and spit-roasted suckling pig.