Rossoblu makes TOP 10 list in Jonathan Gold’s 101 Best Restaurants (Los Angeles Times)

“The tortelloni, stuffed with the traditional mixture of ricotta and chard,” wrote LA Times food critic in his review of Rossoblu, “could illustrate the concept of Italian dumplings in a textbook.” I took the above photo last week when I was at the restaurant to lead a vertical tasting of Nebbiolo stretching back to 1996.

It was back in New York in the late 1990s when my friend from college Steve Samson (we met on our junior year abroad in Italy) first talked to me about his dream to open a fine-dining restaurant devoted to the cuisine of Emilia-Romagna, where his mother was born. By the early 2000s, when I was just a few years into my wine writing career, he was already talking about the wine list he wanted me to create for it.

We used to call it “the Dream.”

I couldn’t be more thrilled to share the news: late last night, the Los Angeles Times published “Jonathan Gold’s 101 Best Restaurants,” including Steve’s Emilia-Romagna-themed Rossoblu, which landed in the top 10 (at number 10). I’ve been co-authoring the wine list there with my colleague Christine Veys since the restaurant opened this spring and I couldn’t be more proud to be part of such a great team of restaurant professionals.

Seeing Rossoblu up there with restaurants like Spago and Providence (one of my all-time favorites) was like a childhood fantasy come true.

And as proud as I am of the wine program that we’ve created there, the credit goes solely, wholly, and rightly to Chef Steve and his wife Dina, who have always stayed true to the vision that they had for this superbly unique restaurant.

Over the arc of my career in the wine and restaurant trade, I’ve been involved with many high-profile restaurant openings. A restaurant launch is always stressful, chaotic, and unpredictable. The only thing you can count on is that you can’t count on anything when it comes to opening the doors of a multi-million dollar venue.

But the thing that keeps it together is a shared vision and staying true to that vision. None of this would have been possible if it weren’t for the son of schmatta-industry drop-out from Brooklyn who studied medicine in Italy and a wonderful home cook and loving mamma from Bologna.

Mazel tov and congratulations, Steve and Dina. I couldn’t be more honored to be a part of it. Thank you for bringing me along for the ride. I love you guys. Well done and well deserved!

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