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Approuvé par 3 partenaires officiels
101 Best restaurants of Los Angeles
@latimes
595followers
101places
"#17 Steve Samson spent parts of his childhood growing up in Bologna, the capital of Italy’s fertile northern region Emilia-Romagna — a literal culinary wonderland that gave the world Parmigiano-Reggiano cheese, prosciutto di Parma, aceto balsamico and some of Italy’s most recognizable stuffed pastas. Samson’s menu isn’t dogmatic about serving only Bolognese dishes, but they’re the terra firma upon which the restaurant builds its foundation: tortellini in brodo filled with two kinds of meat in four different forms; Parmesan dumplings that are gently plonked into cloudy broth tableside; the sort of light-handed lasagna one usually has to book a flight to experience; milk-braised pork shoulder, the meat’s every molecule sweetened and transformed. Above all else, make room to share pastas, including the impeccable tagliatelle al ragù Bolognese; Rossoblu is among our finest noodle practitioners, wholly worth the trek to its isolated warehouse-hip corner of downtown’s Fashion District. Those still mourning the recent closure of Samson’s Sotto and its standout pizzas can swing around the corner from Rossoblu for a slice or a whole pie at his carryout operation, Superfine (open until 10 p.m. most nights). Full bar. Valet and street parking. Credit cards accepted."
In the Loup - a foodie's world map
@victoire_loup
21084followers
3083places
Sean Glass
@sdotglass
3139followers
3288places
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"Michelin gourmand - 8 course tasting menu is decent price"
@liamglynn
"Downtown L.A. Italian $$$ Take out Reservation Steve Samson’s restaurant in downtown’s City Market South complex, now in its sixth year, has been slowly moving away from its original premise as a reclamation of his childhood spent in food-obsessed Bologna. The menu of blended Italian-Californian sensibilities was never doctrinaire, but in a town teeming with pasta and pizza restaurants I valued the regional specificity. Traces of Bologna remain in two staple dishes: the wonderful minestra nel sacco, a soup of Parmigiano-Reggiano dumplings cooked in a cloth bag and served in chicken and beef broth; and tagliatelle al ragù, in which the sauce clings to the strands without smothering them. Dough maestro Francesco Allegro, a native of Puglia, ensures that the concise, seasonally shifting pasta options continue to be a focal point. Share two or three of them, followed by the grigliata — a duet of bone-in pork chop and sausage that sings of char and salt and succulence."
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