It’s time to see how the sausage is made.
Chef Steve Samson is downstairs at Rossoblu, his new downtown L.A. restaurant inspired by the food of Italy’s Emilia-Romagna region. Samson spent summers as a child in Bologna, enjoying meals made by his Bolognese mother and grandparents in one of the world’s most meat-centric cities.
So at Rossoblu, Samson has a basement “butcher box” next to the kitchen and what will soon become a private dining room. (As of now, that dining area is where Samson stores the vast wine collection from a Rossoblu investor.) Inside the butcher box, there is a whole pig, split in half.