Rossoblu
Rossoblu Bread Basket – Anchovy Butter, Fava e Cicoria, Tomato-Onion Friggione
Valbruna’s Eggplant – Tomato Sugo, Basil, Parmigiano Reggiano
Superfine Pizza Funghi Pizza – Caramelized Onion, Smoked Mozzarella, Roasted Mushrooms, Red Onion, Garlic
Tortellini en Brodo – Pork, Mortadella, Prosciutto, Chicken and Beef Broth
Olimpia’s Tagliatelle al Ragu Bolognese
Maltagliati – Pioppini Mushrooms, Saba, Dandelion Greens, Parmigiano Reggiano
Baked Fazzoetti – Duck, Bechamel, Wild Mushrooms, Kale, Lemon Zest
Olive Oil Cake – Ricotta Crema, Blackberries
Apple Crostata – Toasted Spelt and Sage Crust, Salted Whip
Considered to be one of Los Angeles’ quintessential Restaurants since 2017 Rossoblu has managed to succeed despite a humble backstory, Chef Steve Samson’s childhood summers in Bologna combining with his love of Southern California in an industrial Dining Room with service that is casual yet thoroughly charming.
Currently with a covered outdoor patio during mask mandates, vaccine-cards checked before being offered a table between large murals and a golden bar, Rossoblu immediately feels high end despite modest pricing that extends from Wine to Food including everything from handmade Pasta to Samson’s “Superfine Pizza.”
An homage of sorts to Emilia-Romagna, the menu well-edited and prone to change, decisions do not come easy in terms of how to order, though Valbruna’s Eggplant proves worthy of its signature status as gently cooked slices dance amidst what might otherwise be a very competent Caprese.
Lower in terms of volume than other LA eateries though music turns up as sun goes down, the Rossoblu Bread Basket is adequate albeit a bit pricey with Anchovy Butter outpacing the other two Condiments and slices better saved for scarpetta of Sauces such as Bechamel brightened by Citrus atop Baked Fazzoetti.
Dedicating a section of the menu “en Brodo,” mixed Pork inside Tortellini better than most in Italy thanks to Broth that is clean and clear, Pizza here eats far better than from the Superfine window as crust forms a robust cornicione around bright Sauce, mixed Onions, Smoked Mozz, Mushrooms and Garlic.
A mix of local and imported ingredients, “Olimpia’s Tagliatelle” standing out thanks to al dente ribbons and just enough Bolognese made from whole animals butchered downstairs plus “dry-aged Beef Fat,” be sure not to overlook thicker Maltagliati as a canvas to Pioppini Mushrooms, Saba and bitter Greens.
Keeping Dessert simple, no fancy plating for the #gram, Rossoblu’s Apple Crostata falls short of others as a result of Apples too firm and room-temperature service while Olive Oil Cake with a sugared top is toothsome yet delicate and good on its own, but better dragged through creamy Ricotta.
www.rossoblula.com