Wednesday, October 28, 2026, 2:00 AM - 5:00 AM · Rossoblu, DTLA, Los Angeles
Chef Steve Samson cooks a one-time multicourse, family-style dinner with guest chefs who have collaborated with Rossoblu over the years. Seats are limited.
Vaulted ceilings, open kitchen, and a gold-bar glow. This DTLA spot feels like someone turned a Bologna family feast into fine dining. Their pasta is made daily, sauces built with care, meats wood-grilled, salumi house-cured, and the ambience balances grand with warm. The feel’s upscale but not stiff; the crowd is dressed nicely, but no one’s treating their fork like a prop.
Marinated eggplant, tomato sugo, basil, Parmigiano Reggiano.
Bologna-style fresh tagliatelle with beef and pork ragu, topped with Parmigiano.
Pork meatballs with balsamic glaze and fennel pollen on garlic bianco.
Nutella-stuffed French toast. Decadent brunch item.
Tuscan bread salad with tomatoes, basil, red onion.
Bluefin tuna crudo with shallots and olive oil. Off-menu.
Rabbit-filled cappellacci pasta with butter and herbs.