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Jakob Layman


Written by
Jakob Layman

We at The Infatuation spend a lot of time eating in restaurants and then figuring out when you should go to them. A place might have the kind of chandeliers your mom will appreciate during her birthday dinner, or a spicy margarita your friends will want five of before seeing Donna Summer at the Hollywood Bowl, or a bowl of pasta that’s exactly what your boss wants to eat while he terrifies a potential client. But every once in a great while, we go to a restaurant that’s operating at such a rare high level, we don’t need to tell you to go for a specific situation. We just need to tell you to go.

Rossoblu is a big-deal restaurant, and that’s apparent the moment you walk in. Yes, this Italian spot’s massive industrial dining room, all-gold bar, and floor-to-ceiling wall mural are all visually impressive. But Rossoblu’s atmosphere goes beyond aesthetic - it’s warm and welcoming and feels like you’re dining in a wealthy Italian family’s Roman loft. This place is certainly high-end, but nothing feels stuffy or predictable. The waitstaff is energetic and knowledgeable, the wine list is surprisingly affordable, and when it comes to the food, you can have any type of meal you want.

Jakob Layman

Most restaurants strive to excel at a specialty or two, but at Rossoblu, it’s all great. You’re going to want to start with the charcuterie, the eggplant appetizer, and the swiss chard tart so you can tell yourself you ate some vegetables. Move on to the tagliatelle and the pappardelle - Rossoblu’s pastas are light and fluffy and like you’re biting into an Italian dream cloud. Finally, order some Santa Barbara spot prawns for the table and the Ilario’s Grigliata - a massive plate of housemade sausage and the biggest cut of pork you’ve ever seen in your life. Oh, and don’t forget the gelato torta at the end. You’re definitely going to feel like you’re over-ordering and that’s because you are. But when a menu is this stacked, there’s no reason to leave anything behind. Plan for it, embrace it, and live gloriously on those leftovers.

Rossoblu is the rare complete package of a restaurant. It doesn’t matter who you’re with or why you’re there or what you feel like overeating tonight, this place will give you the kind of meal you need. And yeah, your mom’s going to love the lighting too.

Food Rundown

Jakob Layman

One of the better plates of charcuteries in LA, and not the kind that makes you question whether they forgot half of it. For $25, you get five types of meats, stracchino cheese, and pillows of fried dough to stack it all on.

Jakob Layman
Swiss Chard Tart

Of all the things that are going to immediately catch your eye on Rossoblu’s menu, this isn’t one of them. But you need to order it. The tart is soft and flaky, there’s plenty of cheese, and there’s even a little salad on the side. And you can say you ordered a salad.

Jakob Layman
Valbruna’s Eggplant

Basically, this is a caprese with eggplant involved. If you’re looking for a lighter appetizer before the pasta hits the table, this is ideal.

Jakob Layman
Nanna’s Tagliatelle Al Ragu Bolognese

Rossoblu’s signature dish and for good reason - pork, beef, and “not too much tomato sauce” make this the fastest disappearing plate of the night.

Jakob Layman

We like this even more than the Tagliatelle. The pasta is sitting in a bed of ricotta and topped with sausage ragu and broccoli. You’re going to be thinking about this pasta in the morning

Jakob Layman
Grilled Santa Barbara Spot Prawns

If you’re looking to get some seafood involved, but aren’t looking to go all-in on the whole orata, this is a great option. You can order individually and yes, there’s a lot of butter on them.

Jakob Layman
Ilario’s Grigliata

Don’t leave Rossoblu without ordering this. Housemade sausage and a belly-on pork chop that could feed a family of four. Or you for an entire week in your bed.

Jakob Layman
Gelato Torta

You definitely don’t have room for this, but we don’t care. Cacao cake, strawberry torta, and maple hazelnuts sprinkled on top. Even if you manage one bite and then collapse, it’ll be worth it.

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