Rossoblu

regis kwong

Downtown LA has many hidden gem restaurants. Especially in China Town and Art District areas, many new and great restaurants have sprung up with amazing foods. Rossoblu is one of those restaurants hidden near the Art district and flower districts. My daughter wanted to celebrate Father's Day with us early as she is traveling to New York tomorrow for the week. Since I love Italian food, she chose this restaurant based on Yelp recommendation. Although this was our first time here, we felt like we knew their foods. Most of the food on the menus were familiar to us. We ordered a few dishes to share to have a family style dinner so we all can sample the food. We just loved all the food we ordered. The seafood fritto Misto was excellent. Love the idea of mixing olive, lemons and calamari to create an interesting appetizer rather than just offering a boring fried calamari like all other restaurants. We also liked their tortellini pasta with meat sauce. Rossoblu is known for this dish. The pasta was perfectly cooked and the meat sauce was delicious. If you like breads, Rossoblu has the most delicious house bread. The breads were made in open fire rendering the breads tasting fantastic. This is a must order item. Hanger steak is another of our favorite dishes. Besides toasting the breads, the open fire oven is extensively use to grill steaks. Our hanger steak was grilled to medium and it was delectable. Farro cheesecake was our choice of dessert to finish our evening of early Father's Day celebration. The restaurant provides valet parking but we parked our car on the street next to the restaurant.

Herbert Rivas

I love vibes, I love amazing quality food, I love alcohol, and I freaking love amazing service. Sadly didn't make a reservation but no worries I was not going to leave empty handed. They gave us an amazing bar experience. We had an amazing bartender, Noah thank you for keeping us entertained and taking us on a drinking journey. This place hit all the right spots. JUST GO AND EXPERIENCE THIS!

Michael Uzmann

Considered to be one of Los Angeles’ quintessential Restaurants since 2017 Rossoblu has managed to succeed despite a humble backstory, Chef Steve Samson’s childhood summers in Bologna combining with his love of Southern California in an industrial Dining Room with service that is casual yet thoroughly charming. Currently with a covered outdoor patio during mask mandates, vaccine-cards checked before being offered a table between large murals and a golden bar, Rossoblu immediately feels high end despite modest pricing that extends from Wine to Food including everything from handmade Pasta to Samson’s “Superfine Pizza.” An homage of sorts to Emilia-Romagna, the menu well-edited and prone to change, decisions do not come easy in terms of how to order, though Valbruna’s Eggplant proves worthy of its signature status as gently cooked slices dance amidst what might otherwise be a very competent Caprese. Lower in terms of volume than other LA eateries though music turns up as sun goes down, the Rossoblu Bread Basket is adequate albeit a bit pricey with Anchovy Butter outpacing the other two Condiments and slices better saved for scarpetta of Sauces such as Bechamel brightened by Citrus atop Baked Fazzoetti. Dedicating a section of the menu “en Brodo,” mixed Pork inside Tortellini better than most in Italy thanks to Broth that is clean and clear, Pizza here eats far better than from the Superfine window as crust forms a robust cornicione around bright Sauce, mixed Onions, Smoked Mozz, Mushrooms and Garlic. A mix of local and imported ingredients, “Olimpia’s Tagliatelle” standing out thanks to al dente ribbons and just enough Bolognese made from whole animals butchered downstairs plus “dry-aged Beef Fat,” be sure not to overlook thicker Maltagliati as a canvas to Pioppini Mushrooms, Saba and bitter Greens. Keeping Dessert simple, no fancy plating for the #gram, Rossoblu’s Apple Crostata falls short of others as a result of Apples too firm and room-temperature service while Olive Oil Cake with a sugared top is toothsome yet delicate and good on its own, but better dragged through creamy Ricotta.

Boston Irish2009

This place is amazing !!! We walked in and the server Colin greeted us with a big smile and went over the menu and explained the food comes when it’s ready. Colin made great suggestions and was on top of our service all night. The bread was …Thank you for your great review and for recognizing our team. We deeply appreciate your support.