Show 291, September 22, 2018: Executive Chef Antonia Lofaso, DAMA, City Market South, Downtown Los Angeles

Antonio Lofaso of Black Market Liquor Bar and Scopa Italian RootsDAMA is a Latin-inspired restaurant just launched (9 weeks ago) in the Fashion District of Downtown Los Angeles in City Market South featuring culinary dishes from Executive Chef Antonia Lofaso (Venice’s Scopa Italian Roots) and standout cocktails from Pablo Moix and Steve Livigni.

“Chef Antonia Lofaso’s menu draws from her time spent in Mexico City, Spain, Colombia and the Caribbean. The cocktail menu, from Pablo Moix, features long-forgotten classics and spectacular blended drinks like pina coladas and daiquiris. A sprawling, multi-level outdoor patio establishes Dama as a go-to spot for taking in LA’s flawless weather.”

Think Whole Soft Shell Crab Taco with hot pickled onions, radish, Persian cucumbers and cilantro. Also for a “Large Plate” the standout is the Crispy Pork Shank with lettuce cups, house-made warm tortillas, hot pickled vegetables and avocado crema. On the cocktail side look for Sandia y Mezcal with mezcal, watermelon, citrus and salt and pepper.

Chef Antonia takes a break from her busy kitchens to join us.

 

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Show 266, March 24, 2018: Executive Chef & Proprietor, Steve Samson, Rossoblu

Steve Samson of Sotto and RossobluDowntown Los Angeles’ Rossoblu (almost 1-year old) tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a 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 in-house butchery and salumi program. The wine list focuses on unique Italian and California 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 for the last ten plus years.

Located in Downtown’s City Market South, the site of Los Angeles’ original wholesale produce market, Rossoblu’s open kitchen with wood-fired rotisserie, marbled serpentine bar, and starry-lit vaulted dining room create a convivial dining environment.

Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast and Frittata Bolognese.

Rossoblu will also host the premier event for the 2nd Annual Los Angeles Times Food Bowl on Monday evening, April 30th. Jonathan Gold (Los Angeles Times Food Critic) will be in the house.

We’ll check-in with Chef Steve Samson for an update.

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Show 229, June 24, 2017: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South

Steve Samson of SottoChef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California. He first came into local prominence as the Executive Chef at Piero Selvaggio’s classic Valentino in Santa Monica. From there he was the opening chef at Pizzeria Ortica in South Coast Plaza. Next was branching out with his own establishment, Sotto, located near Century City. The distinctive wood-burning pizza oven there was imported from Italy and assembled inside the restaurant by skilled Italian artisans.

His newest project with his wife, Dina, is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The complex of buildings was the first wholesale produce market in Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up.

We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

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Show 229, June 24, 2017: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Continues…

Steve Samson of Sotto and RossobluRossoblu celebrates Chef / Proprietor Steve Samson’s two home cities, Los Angeles and Bologna, Italy. The menu features house-made salumi, soulful pastas, market produce, and wood grilled fish and meats.

Located in downtown’s City Market South, the site of Los Angeles’s original produce market, Rossoblu’s vaulted dining room and open kitchen create a festive dining environment. The restaurant’s private outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate basement wine cellar can be reserved for private parties.

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