Monday, November 2, 2026, 3:00 AM - 6:00 AM · Rossoblu, DTLA, Los Angeles
Rossoblu's final dinner service is November 1, closing after more than ten years. The night runs from cocktails and bar bites to dinner with Steve on the grill and a dessert to finish.
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.