“I want Rossoblu to tell my story, and my story is just as much about Los Angeles as it is about summers with my grandparents in bologna, italy.”

~CHEF STEVE SAMSON

Rossoblu tells the story of two places Chef Steve Samson considers home: Los Angeles and Bologna. this is an homage to Samson’s heritage, inspired by childhood memories. The menu features handmade pastas, market-fresh produce, and an extensive in-house butchery and salumi program. The wine list offers unique varietals with a focus on family-owned, grower wineries. Rossoblu is a true owner-operator restaurant with Steve’s wife Dina Samson helming marketing and finance, and long-time friend and partner, Hans Luttmann, leading operations and fostering a hospitality culture STRIVING for excellence and compassion.

press

• MICHELIN Guide’s Point Of View

  MICHELIN GUIDE 2023

• rOSSOBLU EARNS “BIB GOURMAND” DISTINCTION, MICHELIN GUIDE 2019 - 2023
  

• Jonathan Gold's 101 Best Restaurants, Number 10: Rossoblu, la times
  

• INFATUATION LA REVIEW: 9.2 OUT OF 10, INFATUATION
  

• Rossoblu may make you wish you knew a Bolognese grandmother,
  LA TIMES REVIEW BY JONATHAN GOLD
  

• Meat Is King at Rossoblu, LA’s Ode to Bologna, FOOD AND WINE
  

• How a Major Italian Art Movement Influenced Rossoblu’s Marvelous Design, eater la

Frequently Asked Questions

VALET

City Market South offers Rossoblu guests Valet Parking for $14, attendees are located on San Julian Street between 11th and 12th Street. They also offer self-parking in the unattended parking lot located on 12th and San Julian Street

Dietary Restrictions

Please email us if you would like a detailed menu with vegetarian, vegan and gluten-free options

CORKAGE FEES

Corkage is $50 per 750ml bottle with a 2-bottle maximum. Corkage is waived per bottle purchased from our list

outside food, Not including cakes/dessert

In response to County Health Guidelines, we no longer accept outside food into the restaurant. If you do bring cake or dessert, please note there will be a cake-cutting fee or serving fee of $15 per cake

Why the 4% Surcharge for dine-in?

In order to support our dedicated kitchen team, and to help provide benefits for all eligible team members, a 4% surcharge is added to all in-house guest checks. Please note that the surcharge is not for service and is not distributed to the service staff.

Thank you for understanding