"Inspired by the cuisine of Bologna, Italy, chef Steve Samson’s open, airy Rossoblu is the place for long-simmered meat sauces that coat stunning iterations of housemade noodles. Delicate tortelloni comes with Swiss chard, ricotta, and butter, while the toothsome matagliati is prepared with two kinds of mushrooms." - Cathy Chaplin, Eater Staff
Rossoblu