1124 San Julian St.
Los Angeles, CA 90015
Best Of
Rossoblu +

Danny Liao Tagliatelle al ragu Bolognese


  • Tue.-Thu. & Sun., 5:30-10 p.m.; Fri.-Sat., 5:30-10:30 p.m.; Ombra: 5-7 p.m. Tue.-Sun.
L.A. is moving out of its meat period and into the pasta era (the pendulum is always swinging), which goes hand in hand with our greater sophistication about Italian food. And at Rossoblu, the pasta's where it's at. These pastas are sauced, of course, in the Italian style — you won't need bread, as there is no sopping up to be done. Rossoblu is the latest art project of Steve Samson, a chef who clearly loves Northern Italian food and knows how to use the bounty of California to make it shine even brighter. Stylewise, Rossoblu has taken the best parts of Milan and Bologna and even, believe it or not, Turin, and brought it to L.A.'s much better weather. But even with all that, the food is the real point of interest here.
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