Rossoblu

Rossoblu is an ode to the “cucina della nonna” of Emilia Romagna (the region of Bologna, renowned for its fresh pasta), and in particular Steve Samson’s grandmother. Chef Samson is famous for his former restaurants Pizzeria Ortica and Sotto, where he met Zach Pollack — now at the head of Alimento and Cosa Buona, two little corners of Italy on the East Side. Rossoblu boasts an industrial design in the heart of City Market South, the Fashion District’s next hip-spot with The Slanted Door, Cognoscenti Coffee and an open-air cocktail bar by two La Descarga veterans. The large patio is the perfect place to start an evening with a Negroni or a Spritz, as well as a salumi platter (with mortadella, lonza, extra-aged prosciutto di Parma). You could stop there but it would be a shame to miss all the handmade pastas “al matterello” (tagliatelle Bolognese, tortellini in brodo, maltagliati), wood-fired pizzas and grilled meats (pork belly chop, suckling pig or homemade sausages). Although it’s a pork and pasta heaven, order the coal-roasted vegetables: carrots, turnips and parsnips cooked with olive oil, salt, and a lot of love. A true grandmother’s recipe.