LA has no shortage of incredible Italian restaurants—Mozza, Bestia, Officine Brera to name a few—but Rossoblu has a very distinct specialty: Bolognese-style food. You won’t find a long list of pizzas on the menu; the focus is on Bologna’s culinary claim to fame, which is handmade pasta—and lots of it. Chef Steve Samson’s tortellini in brodo—a mix of ground pork, chicken, mortadella, prosciutto, and a little umami-rich Parmesan to bind—are salty and satisfying. The pappardelle is swirled into a rich sausage ragu and peppered with shreds of broccoli. For secondi (come hungry and order a proper four courses), the milk-braised pork and cabbage so caramelized, it’s almost sweet. The cavernous, warehouse-like space is totally at home downtown, with a full patio out front for long summer nights.

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