Rossoblu

Chef Steve Samson scores big with this stunning ode to the Emilia-Romagna region of Italy. Kick off with housemade salumi and swiss chard erbazzone tart with stracchino. Savor handmade pastas like heavenly tortelloni with ricotta and tagliatelle bolognese. Settle into tender milk-braised pork shoulder, brick chicken or your favorite parts from a wood-fired suckling pig. Clever cocktails celebrate Italian spirits, while the wine list features excellent sparkling options.