Rossoblu

The Bolognese-inspired menu at Rossoblu is an ode to chef Steve Samson’s childhood memories and the two places he considers home: Los Angeles and Bologna. The pastas are clearly the star of the show—from sfoglia lorda, a regional dish of cheese-stuffed pasta pillows from Emilia-Romagna that Samson first tried at a childhood friend’s home, to minestra nel sacco, which are Parmesan dumplings wrapped in cloth and released into a fragrant broth. Perhaps most surprisingly, Rossoblu whips up some of LA’s best fries—Apennine fries to be exact—which are triple-cooked for ultra crispiness with sage, rosemary, and a splash of balsamic vinegar. Like so many other downtown spaces converted into restaurants, Rossoblu preserves its building’s industrial feel—all high ceilings and soaring concrete columns—but couch-like banquettes and a colorful mural that spans the full length of a wall warm up the space, which feels mercifully remote from the city’s hustle and bustle.