bologna INSPIRED
an ode to family, tradition
DINE LA
JULY 14 -28
$39 prix fixe menu
STARTER
CRESCENTINE FRITTE
Pancetta, Lucky Bee/Coto de Caza Honey
APPETIZER
(choice of)
SUMMER VEGETABLE SALAD
Farro, Sungold Tomatoes, Squash, Radish, Wax Beans, Romagnola Olive Oil
VALBRUNA’S EGGPLANT
Tomato Sugo, Parmigiano Reggiano, Basil
BRAISED PORK MEATBALLS
Tomato, Grilled Polenta Bread
MARINATED ALBACORE
Heirloom Beans, Charred Frisée, Pickled Mustard Seeds, Crisp Shallots
ENTRÉE
(choice of)
CAPPELLACCI
Ricotta, Swiss Chard
MALTAGLIATI
Porcini, Pioppini, Dandelion Greens, Sage, Grana, Saba
CRISP RAINBOW TROUT
Charred Broccoletti, Salsa Rosa
MILK BRAISED PORK SHOULDER
Caramelized Cabbage
DESSERT
(choice of)
SEASONAL GELATO DUO
RICOTTA POUND CAKE
Summer Berries, Spiked Crema
SALUMI
LOS ANGELES
Lonza/ Sotto Cenere / Testa / Whipped Dry Aged Beef Tallow
EMILIA ROMAGNA
Mortadella DOP / Prosciutto Di Parma [30 Months]
/
25
[ ACCOMPANIED BY ]
Squacquerone / Crescentine Fritte
/
25
ANTIPASTI
/
3 EA
GRILLED OYSTERS
Brown Butter, Sage, Parmigiano Reggiano, Lemon, Breadcrumbs
/
3 EA
/
18
PROSCIUTTO E MELONE
30 Month Parma Prosciutto, Heirloom Melon
/
18
/
12
MIXED LETTUCES AND HERB SALAD
Anchovy Dressing, Grana, Bread Crumbs
/
12
/
12
SUMMER VEGETABLE SALAD
Farro, Sungold Tomatoes, Squash, Radish, Wax Beans, Romagnola Olive Oil
/
12
/
17
MARINATED BIG-EYE TUNA
Heirloom Beans, Charred Frisée, Pickled Mustard Seeds, Crisp Shallots
/
17
/
12
VALBRUNA’S EGGPLANT
Tomato Sugo, Parmigiano Reggiano, Basil
/
12
/
12
SWISS CHARD ERBAZZONE TARTLET
Stracchino, Chicory Salad
/
12
/
12
BRAISED PORK MEATBALLS
Tomato, Grilled Polenta, Bread
/
12
/
14
HEIRLOOM TOMATO AND GRILLED CHICORY SALAD
Balsamic Vinegar, Basil
/
14
PRIMI
/
22
TORTELLINI IN BRODO
Pork, Chicken, Mortadella, Prosciutto Di Parma, Parmigiano Reggiano, Beef And Chicken Broth
/
22
/
14
MOM’S MINESTRA NEL SACCO
Parmigiano Reggiano Dumplings in a Bag, Beef and Chicken Broth
/
14
/
14
PASSATELLI
Breadcrumbs, Parmigiano Noodles
/
14
/
21
NONNA’S TAGLIATELLE AL RAGU’ BOLOGNESE
Beef, Pork, Not Too Much Tomato Sauce
/
21
/
22
MALTAGLIATI
Porcini, Pioppini, Dandelion Greens, Sage, Grana, Saba
/
22
/
24
TAGLIOLINI
Seppie, English Peas, Summer Onions, Tomato
/
24
/
22
TORTELLONI
Swiss Chard, Ricotta, Tomato Sugo, Parmigiano Reggiano
/
22
/
25
RISOTTO
White Corn, Morels
/
25
/
22
PAPPARDELLE
Sausage Ragu, Broccoli, Ricotta Crema
/
22
SECONDI
/
14 EA
GRILLED SANTA BARBARA SPOT PRAWNS
Bread Crumbs, Parsley, Romagnola Olive Oil
/
14 EA
/
28
CRISP RAINBOW TROUT
Salsa Rosa
/
28
/
32
WHOLE GRILLED ORATA
Lemon, Arugula
/
32
ROASTED SUCKLING PIG
Pick Your Part: Rib, Shoulder or Leg / 48 Head / 30
/
46
ILARIO’S GRIGLIATA
House Sausage, Pork Porterhouse, Pork Jus
/
46
/
26
MILK-BRAISED PORK SHOULDER
Carmelized Cabbage
/
26
/
28
BRICK-PRESSED HALF CHICKEN
Pancetta, Black Kale, Citrus Jus
/
28
/
120
40oz GRILLED DRY-AGED BEEF RIBEYE
Beans, Mixed Salad
/
120
CONTORNI
/
12
CHARRED BROCCOLETTI
Anchovy, Bread Crumbs
/
12
/
10
PATATINE MONTANARE
Crisp Fingerlings, Rosemary, Sage, Salamoia, Aged Balsamic
/
10
/
12
COAL ROASTED VEGETABLES
Sea Salt, Olive Oil
/
12
/
9
HEIRLOOM BEANS STUFATI
Garlic, Rosemary
/
9
/
8
Brutti Ma Buoni
Cinnamon Meringue, Lemon Curd, Summer Blueberries
/
8
/
9
TORTA DI RISO
Caramel Baked Rice Pudding, Ivoire Crema, Dapper Dandy Pluots, Plums
/
9
/
10
WESTIN'S CHOCOLATE TORTA
Cacao Cake, Cherry Gelato, Maple Hazlenuts, Manjari Chocolate
/
10
/
6
GELATI & SORBETTO
[ 2 Scoops ]
/
6
Nectarine Mascarpone
Chocolate Cognescenti Espresso
Kumquat And Cream
Fior Di Latte With Aged Balsamic
Melon Sorbetto With Sweet Evaporated Milk
/
21 g
/
74 b
DESSERT WINE
Tre Monti 2009 Albana Passito ‘Casa Lola’
/
21 g
/
74 b
Emilia Romagna
seasonally crafted
/
14
VENI VIDI IMBIBI
Overholt Rye, Braulio Amaro, Salted Caramel, Mint
/
14
/
14
SOGNI D’ORO “GOLDEN DREAMS”
Four Roses Bourbon, Prosecco, Cream, Honey, Club Soda
/
14
/
20
A TALE OF 2 CITIES
Siete Leguas Anejo, Amaro Montenegro, Cucumber, Reagans Orange Bitters, Dolin Dry Vermouth
/
20
/
14
HEY MAMBO!
Lime, Luxardo Cherry Morlacco, Luxardo Amaro Abano, Angostura White Oak Blanco Rum, Club Soda
/
14
/
14
CASANOVA’S CUP
Lemon, Blackberries, Basil, Gra’it Grappa, Angostura Bitters, New Amsterdam Vodka
/
14
/
12
VECCHIO DEL CAPO
Calabria Kola Nut, Rhubarb, Clove, Cinnamon, Sarsaparilla Root
/
12
THE ROSSOBLU WINE LIST IS A CELEBRATION OF ITALIAN SPARKLING WINE, FROM A WIDE SELECTION OF CLASSIC LAMBRUSCO FROM EMILIA-ROMAGNA TO AN AMPLE OFFERING OF LABELS FROM FRANCIACORTA, ITALY’S LEADING APPELLATION FOR BUBBLES. AND BEYOND THESE UNSUNG GEMS OF ITALIAN VITICULTURE, WINE DIRECTORS CHRISTINE VEYS AND JEREMY PARZEN HAVE ALSO GATHERED A BALANCED SAMPLING OF WINES FROM ACROSS ITALY, FROM PIEDMONT TO SICILY, WITH AN EMPHASIS ON VALUE-DRIVEN LABELS AND APPROACHABILITY.
Sparkling
/
12 g
/
65 b
TRE MONTI 2013 PIGNOLETTO FRIZZANTE “DOPPIO”
Light, bright, and fresh sparkling white from the hills of Bologna, the classic Emilian aperitif.
/
12 g
/
65 b
Lombardia
/
17 g
/
42 b
LE MARCHESINE NV FRANCIACORTA
This is a wine lover’s wine, a classic-method Chardonnay with seductive floral notes on the nose and white and stone fruits in the mouth.
/
17 g
/
42 b
Emilia-Romagna
White
/
14 g
/
53 b
POJER + SANDRI 2015 NOSIOLA
A little known white grape from the Italian Alps. Crisp and fresh, with lovely citrus and nuttiness.
/
14 g
/
53 b
Trentino
/
12 g
/
46 b
TAMELLINI 2015 SOAVE
A white wine lover’s wine, made from Garganega, Northern Italy’s noble white variety. Intense minerality and savory character balanced by dried fruit notes.
/
12 g
/
46 b
Veneto
/
16 g
/
61 b
FAVARO 2015 ERBALUCE
Erbaluca, the “grassy light” grape, grown on mountainsides in northern Piedmont where growing conditions deliver wonderful freshness and bright white fruit flavors.
/
16 g
/
61 b
Piemonte
/
14 g
/
53 b
VALLE ISARCO 2015 KERNER
Kerner is a German-speaking cross of Riesling [a white grape] and Schiava Grossa [a red.] Reminiscent of dry-style Riesling but with richer texture.
/
14 g
/
53 b
Alto-Adige
/
17 g
/
65 b
TERCÍC 2014 CHARDONNAY
Lip-smackingly delicious Chardonnay from northeastern Italy where the unique pinkish limestone known as ponca delivers intense minerality in the glass.
/
17 g
/
65 b
Friuli
ROSÉ
/
12 g
/
42 b
CANTELE 2016 ROSATO
Bright, fresh rosé from a great vintage in Southern Italy. Red berry and red stone fruits explode in the mouth of this wine.
/
12 g
/
42 b
Puglia
/
15 g
/
57 b
ARCARI E DANESI 2016 ROSÉ ‘GRACE’
Made from field blend of Marzemino and Barbera, this is Italy's sexiest rosé, an “it” wine. And Rossoblu is the only restaurant to be pouring it in California, people!
/
15 g
/
57 b
Lombardia
RED
/
12 g
/
46 b
TRE MONTI 2016 SANGIOVESE SUPERIORE
Sangiovese not from Tuscany but from Emilia-Romagna, where the sandier soils make for soft, super food-friendly wines. A great alternative to Lambrusco when pairing with the tagliatelle.
/
12 g
/
46 b
Emilia-Romagna
/
15 g
/
53 b
CRIVELLI 2016 RUCHÈ
An entirely unique red grape from Piedmont by the winemaker who put it on the map. Drinking this wine is like putting a handful of wild berries in your mouth.
/
15 g
/
53 b
Piemonte
/
18 g
/
68 b
FENOCCHIO 2015 NEBBIOLO
Youthful Nebbiolo from one of our favorite Barolo growers, an unsung hero who never changed his old school style and substance.
/
18 g
/
68 b
Piemonte
/
17 g
/
65 b
PODERI COLLA 2014 BARBERA D’ALBA
One of our favorite expressions of Barbera from one of the greatest growers and winemakers in Barolo. Soulfulness in a glass.
/
17 g
/
65 b
Piemonte
/
17 g
/
65 b
CASTELL’IN VILLA 2012 CHIANTI CLASSICO
This is what Sangiovese from Tuscany is supposed to taste like, period. We love our wines from Emilia but pair this with Chef Steve's bistecca and your mind will be blown — forever.
/
17 g
/
65 b
Toscana
/
13 g
/
49 b
MONTE SANTOCCIO 2014 VALPOLICELLA
Old-school, organically farmed Valpolicella from Quintarelli’s former cellar master [who was clearly its inspiration.] Classic almond and red fruit notes.
/
13 g
/
49 b
Veneto
/
17 g
/
65 b
ACCORDINI 2014 VALPOLICELLA RIPASSO
One of the best expressions of Valpolicella produced today, made from fruit grown in one of the appellation's highest-lying vineyards. Old school, all the way.
/
17 g
/
65 b
Veneto
/
16 g
/
61 b
TABARRINI 2011 MONTEFALCO SAGRANTINO
Massively tannic Sagrantino needs some age to mellow before we’ll pour it. This six-year-old is just beginning to reveal its gorgeous red fruit character and minerality. Let it breathe a little in the glass.
/
16 g
/
61 b
Umbria
/
12 g
/
42 b
BARBOLINI NV LAMBRUSCO DI SORBARA
Sorbara [ grape variety ] is the lightest-bodied Lambrusco, with delicate, gorgeous red fruit aromas and flavors.
/
12 g
/
42 b
Emilia-Romagna
/
12 g
/
42 b
LINI NV LAMBRUSCO ROSSO
One of our lighter-style Lambruscos from one of Emilia's most stylish producers. Brilliant red fruit with just the right touch of sweetness.
/
12 g
/
42 b
Emilia-Romagna
/
13 g
/
46 b
MANICARDI NV LAMBRUSCO GRASPAROSSA
The fresh, dark red fruits on the nose of this wine are balanced by the intensely savory character in the mouth. A favorite for second courses.
/
13 g
/
46 b
Emilia-Romagna
TO SUPPORT ALL MEMBERS OF THE ROSSOBLU FAMILY, A 20% SERVICE CHARGE HAS BEEN APPLIED TO YOUR CHECK. IF YOU HAVE ANY QUESTIONS, OR WOULD PREFER TO LEAVE A GRATUITY, PLEASE LET US KNOW AND WE WILL GLADLY ACCOMMODATE. THANK YOU FOR JOINING OUR TABLE THIS EVENING.
Corkage $30/750ML. Maximum of two 750ML bottles. Corkage waived for each bottle purchase from list. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
“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 the two places chef Steve Samson considers home: Los Angeles and Bologna. This is an homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. The menu features handmade pastas, market fresh produce, and an extensive in-house butchery and salumi program. The wine list focuses on unique Italian and Californian varietals, with a sharp focus on Emilia Romagna’s famed Lambrusco. A true family owned and operated restaurant, Rossoblu is managed by Steve's wife, Dina, and their management team whom they have worked with over the last 10+ years.
Located in downtown’s City Market South, the site of Los Angeles’s original wholesale farmer’s market, Rossoblu’s open kitchen, marbled serpentine bar, and starry-lit vaulted dining room create a convivial dining environment. The outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate downstairs wine cellar offers a glimpse into the chef's pasta workshop and butcher box. The cellar is also available for private dining.
We welcome you to join our family table at Rossoblu.
Location
CITY MARKET SOUTH
1124 San Julian St.
Los Angeles, CA 90015
Hours
TUE / WED / THU / SUN: 6PM — 10PM
FRI / SAT: 6PM — 10:30PM
[ CLOSED ] MON
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LOCATION
CITY MARKET SOUTH
1124 San Julian St.
Los Angeles, CA 90015
CONTACT INFO
PHONE [ 213 ] 749 — 1099
EMAIL [email protected]
For media inquiries contact Joy Limanon, [email protected]
HOURS
TUE / WED / THU / SUN: 6PM — 10PM
FRI / SAT: 6PM — 10:30PM
[ CLOSED ] MON