Rossoblu

101 Best restaurants of Los Angeles

@latimes

"#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

Sean Glass

@sdotglass