It’s been too long since I dined at Rossoblu, an Italian restaurant located in Los Angeles’ Arts District. The food is commendable, the restaurant’s interior is well designed and comfortable, and the wine list contains lots of quality.
At the end of this month I’ll visit Rossoblu again, for Taste of Italy: Ancient Rome, a family-style meal with wine pairings selected and led by Jeremy Parzen. I met Jeremy Parzen back in 2013 or 2014 in Houston, and it’s also been too long since I’ve seen him.
Steve Samson, Rossoblu’s chef.
Steve Samson, the chef at Rossoblu, has put together a menu steeped in history, and here’s what you’ll eat on July 31 if you make a reservation for the dinner:
Columella salad: fresh greens and herbs, pecorino cheese, soft-boiled egg, garum and pine nut dressing
Puls Tractogalata: farro pasta circles with roasted lamb
Stuffed porchetta: sausage and fig, honey sauce, coriander lentils
Savillum: ancient Roman cheesecake with bay leaves and honey
Parzen says he is keeping the cost of the wine pairing as low as possible. “The menu is very reasonably priced and the wine pairing (including generous pours) is priced aggressively so as to make it accessible to all. It’s a great deal and I have some awesome wines lined up,” he writes.
In my head, Trimalchio’s dinner is coming to life … toga optional.
Want a seat at the table: Here’s a link to the dinner, and I hope to see you there.
Ilove to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I meet as I make my way around the world, individuals who love wine as much as I do, who live to taste, who farm and make wine. You’ll appreciate their insight, and I hope you’ll learn something from them as well.
From the moment I perused the wine list I knew I wanted to feature its creator in Wine Talk. It (and they) had me at the Claus Preisinger Zweigelt and the Martha Stouman Nero d’Avola, not to mention the Alfredo Maestro “Amanda.” This small, concise list was put together by someone who cares about what her guests drink with their food.
This was in May, and it was my first visit to Ronan, a restaurant in Los Angeles that is now high on my “Brockhaus Approved” list. The meal was something to write home about — read the review here — and I’ve been back once more since then, and plan to be a frequent guest.
Asking around, I was told that Caitlin Cutler was the woman behind Ronan’s wine program. She also co-owns the restaurant with Daniel Cutler, her husband and Ronan’s chef. They have a good thing going on Melrose Avenue.
Caitlin runs the front of the house, and her presence is one of calm and confidence. She’s a welcoming person. Her past work experience includes stints in the corporate finance and real estate development worlds, and then she entered the restaurant industry, serving as general manager at two Los Angeles Italian restaurants: Sotto (now closed, it’s where the couple met and fell in love) and Alimento, Zach Pollack’s Italian restaurant in Silver Lake.
The pair opened Ronan in September 2018. During the first year of Ronan’s existence Caitlin was pregnant — they now have two children — and the couple faced the challenges familiar to all mom-and-pop restaurant owners. Reviews were favorable; Bill Addison, of the Los Angeles Times, loved the French Dip-inspired calzone, and Eric Wareheim’s endorsement of the pies brought scores of people in asking for the “Instagram pizza.”
The inevitable dip in traffic came, as the “see and be seen” crowd came and went, but the restaurant’s team labored on and word about the food at Ronan spread. Then came COVID-19. (Jenn Harris has written a wonderful piece on Caitlin and Daniel’s life the day after Los Angeles ordered all restaurants to cease service; you can read it here — LA Times subscription required.)
It’s been, needless to say, a rough, harrowing time, the days and nights since March 31, 2020, for restaurants and the rest of the world. The National Restaurant Association, in a study published in September 2020, reported that nearly one in six restaurants (representing nearly 100,000 establishments in the United States) “is either closed permanently or long-term,” resulting in the unemployment of nearly 3 million individuals. It added that the industry “is on track to lose $240 billion in sales by the end of the year.”
Some meatballs: Ronan’s pork polpettini are things of beauty. (Photo by The Brockhaus)
Ronan survived, about which I am glad, and if you’ve never been to the restaurant, I urge you to book a table. Order the focaccia and the burrata. If you go on Wednesday, all wines made by women are offered at 30 percent off. Try the meatballs, and if the calzone is on the menu, go for it.
Meanwhile, here’s Caitlin Cutler in Wine Talk.
James Brock: How has COVID-19 changed your work and life?
Caitlin Cutler: I am able to spend a lot more time at home with my kids. My husband and I co-own Ronan, and prior to COVID, we both worked five to six nights a week. When safer-at-home orders came out, we had to alternate who would come into work, because one of us had to stay home with the kids (no childcare!). It really gave me the personal and professional balance that I was craving, but couldn’t quite allow myself to have, and now I work at the restaurant three nights a week.
Caitlin Cutler and her husband, Daniel Cutler, are the couple behind Ronan, a great restaurant in Los Angeles. (Photo by Liam Brown)
JB: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
CC:“Bon Jus” Sauvignon Blanc is our skin contact BTG right now, and it just slaps for summertime. I had never had a skin-contact Sauvignon Blanc before this wine, and I’m not particularly partial to the grape in general, but leave it on the skins for 15 days and we’re in business. The wine is unfiltered, no additives, and you can almost taste the coastal Santa Barbara laidback vibes in the glass. Pairing: Sea bass Zarandeado at Ronan.
The “chilled red” is really having a moment, and I am fully behind it. We have three chilled options on the list at Ronan right now, but the one that has my heart is “Soul Love” from Tessier Winery out of Healdsburg. It’s a blend of Riesling (50 percent), Trousseau (20 percent) and Mourvedre (30 percent), and it just sparkles behind its psychedelic label. Don’t let the playful nature of the label fool you, this is a fantastic, nuanced bottle. Tessier is run by a husband-and-wife team, and is 30 percent off on “Women in Wine Wednesdays” at Ronan. Pair with the classic Margherita pizza, do or don’t add anchovies (do).
From Austria, courtesy Claus Preisinger. (Image courtesy Midfield Wine Bar)
I just have to close out this list with the “Puszta Libre!,” a biodynamic Zweigelt from Austrian wine producer Claus Preisinger. This wine never sells unless I suggest it to a table, and it is such a missed opportunity for so many guests who want a bold red, but don’t know how to get out of their comfort zone. I promise you all there are sophisticated reds outside of France, Spain and Italy! Pairing: The pork meatballs at Ronan with a side of some thick focaccia piping hot and dripping in good Sicilian olive oil over the toasted rosemary garnish.
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
CC: I like collecting wines from significant years. My husband and I were both born in 1985, and for our wedding we got two magnums of Emidio Pepe 1985 Montepulciano d’Abruzzo. I would probably get two more from my daughters birth years (2015 and 2019) now, while I can still afford them.
JB: What is your favorite grape variety, and why?
CC: Hands down, Malvasia. This was the first grape that taught me how much depth there was to discovering wine. I have had bottles that are light and floral, I have had bottles that are earthy and, dare I say, masculine. I have had it still and I have had it sparkling. I have loved it every which way and I can’t wait to try many more iterations.
JB:How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
CC: I wish I had a good suggestion for this, but I tend to focus on lower cost, newer production on my list. I would say find something sentimental to you and cellar that. Maybe a bottle you had on your first date, or a producer you love from a significant year. Nostalgia can add a lot to your experience years down the road.
JB: Where is your go-to place when you want to have a glass or bottle (outside of your home and workplace)?
CC: I adore Esters Wine Bar in Santa Monica. The service, the vibe — it’s all so welcoming and yet special at the same time, and you can find really fabulous wines by the glass that you don’t see everywhere else around town.
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
CC: It’s not about what the restaurant wants you to drink or what will impress the table next to you. It’s about you. This is your experience, and we are just here to facilitate it. Talk to your server or the person who does the wine list, ask questions and they will lead you to the hidden gems that fit your needs, but make sure you listen to your gut and drink what you want to drink that night. Sometimes it’s what they suggest, but sometimes it’s a dirty martini or your go-to bottle of Chianti, and that’s A-OK too.
This bottle makes a wonderful gift.
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
CC: In 2014, it was my boss’s birthday and I went to Silver Lake Wine to buy him a bottle of wine. He was a chef with many years of wine knowledge under his belt, and I was a novice restaurant worker just beginning to scratch the service of my wine studies. I went into Silver Lake Wine and bought him a bottle of Rojac “Royaz” sparkling Refošk. He opened it for us to share and it knocked his socks off. He put it on the opening list of his trendy new restaurant in Silver Lake and I had never been prouder.
Ronan’s dining room features communal tables, booths, and bar seating. (Photo Courtesy Ronan)
JB: What has been the strangest moment or incident involving wine that you have experienced in your career thus far?
CC: I had a friend of a friend (who I didn’t know and had never even met briefly) email me multiple times and repeatedly ask me to waive corkage for his upcoming reservation for a party of six. Ronan was three months old at the time, and we were still paying off our contractors from the years of construction leading up to our recent opening, never mind tackling paying back our investors. I was so insulted that a stranger thought it was appropriate to bring their own wine in and not expect to pay a fee (mind you, our corkage is VERY reasonable). I am so happy that the pandemic brought to light how hard the financials are from a restaurant perspective, and moments like that seem to be a distant memory.
JB: Your favorite wine reference in a work of literature?
CC: Country music is my guilty pleasure, and any time a female musician talks about drinking red wine and plotting revenge on an ex, I can’t help but smile.
Ordering the focaccia was an afterthought, a recommendation proffered by the waiter to accompany our burrata Genovese. It was, however, a beautiful piece of bread, among the best I’ve had in a long, long time.
It’s served in a shallow bowl, on top of wax paper. The paper prevents the bread from sitting in the copious amount of olive oil that’s been drizzled over the focaccia, quality oil that I, once the bread was gone, spooned into my mouth.
The bread has a crisp exterior, one to which large flakes of salt adhere — some of the salt melts into the (in parts) charred surface of the bread, and a few pieces of fresh rosemary are also there.
A focaccia of supreme quality.
The interior is another story. Moist, warm, chewy, a touch of smoke. This bread’s crisp/chewy ratio is sublime. It’s cooked in Ronan’s wood-fired oven, as are the pizzas — Angela ordered The Brooklyn (shaved mushroom, Parmigiana, red pepper flakes, and oregano) — and the char on the crust is exactly as I like it: fully blackened in some areas, partially at other spots. Prime ingredients, ample olive oil applied after cooking.
The Brooklyn pie at Ronan, more than worthy of that great NYC borough.
It was Mother’s Day, a fine Sunday in Los Angeles, and since we were unable to celebrate with our mothers in person (one lives near Houston, Texas, the other in Jupiter, Florida), this was the next best thing: A meal outdoors, to honor our mothers, at a restaurant that had been on my to-experience list since we moved to LA.
The outdoor patio runs along one side of the restaurant, and it’s a pleasant place, made more exciting on the day because we had the honor of sharing the space with Norman Lear.
Burrata, basil pesto, toasted pine nuts, basil leaves, black pepper, olive oil … and this was a great pair to the focaccia.
We brought a bottle of wine from home, a Vietti Perbacco (2018) — Ronan’s corkage fee is $25 for the first two bottles, $40 per each after that — and began with the burrata Genovese. (I’m looking forward to having a meal at Ronan on a Wednesday, when all wines on the list made by women winemakers are offered at 30 percent off regular price.)
The burrata was the way to start. The inclusion of whole basil leaves injects a spark of additional freshness to the dish, and the cheese is as good as you want from burrata. Slicing into the ball of dairy and gathering a spoon of solid and liquid approaches a magical experience, and the toasted pine nuts and basil pesto and olive oil and salt that completed this course left nothing out in flavor and pleasure. The focaccia, yes, is advised, because you can sop up the olive oil and cheese with pieces of it. You won’t leave anything uneaten.
I like everything from Vietti.
The pork meatballs were my choice. I love meatballs, and make them often. I generally use a recipe I adapted from this one by Michael White, and it’s a good one. Ronan’s version of meatballs has a new admirer, and if they are on the menu when I’m next at the restaurant I’ll be tempted to order them.
lt’s difficult to find meatballs better than these.
A lesson in cooking meatballs: If using a skillet on top of the oven, leave the meat alone long enough to form a crust all around; they do this at Ronan, and the result is a satisfying mixture of textures that, for a moment, will make you feel all is well in the world. The meatballs are served in a small bowl along with a tomato sauce, a liberal amount of Parmigiana, olive oil, and basil leaves. Comforting, yes, and that’s good. But the cooking technique is worthy of adoration.
On this saucer is butter that will make you rethink butter.
I have to mention the butter. It’s listed as “Housemade Cultured Butter” on the menu, and that it certainly is. It’s presented at the table on a small saucer, a saucer that it shares with a pool of olive oil and coarse black pepper and salt. The culture is rich, almost too rich — if such a concept exists. Is it needed on the focaccia? That is debatable. But I applied plenty of that culture to my bread, and I’ll do it again.
Dining out of doors is always a good idea, especially during a viral pandemic, of course. I do miss sitting at a table and soaking in the ambiance and environment of a well-designed space, but I’ll survive. Indoor dining will resume for me …
Last night a patio in the Arts District, in downtown Los Angeles, was the venue, and the happy hour menu at Yxta Cocina Mexicana was the occasion. It was our first time there, and it’s been added to our recommend list, because the food was excellent.
Guacamole with toasted pumpkin seeds, tortilla chips warm and salty and fresh, and six well-made tacos, starting with Lela’s Ground Beef and continuing with Tacos de Carnitas, the latter featuring blue-corn tortillas.
Moist, succulent pork and a perfect tortilla
The pork had been cooked with care, and it was flavorful and moist, and crisp in all the right places. The cilantro, onions, and guacamole completed the plate.
Ground beef, tomatoes, potatoes, jack cheese, and a fried tortilla
My mother often made tacos and filled them with seasoned ground beef, and we — my father and sisters and I — loved them. I have in my heart a soft spot for such tacos, so when we saw a version on the menu at Yxta we didn’t hesitate. And the decision paid off.
I love the way the ground beef tacos were sat on chipotle mashed potatoes, so they would stand upright and allow one to handle them neatly. The potatoes, here, had a dual purpose, because we ate them all, with relish. Spicy, rich, comforting they were, and if you dine at Yxta do not leave them on the plate.
The tortillas were fried in oil, an oil that we could not taste, because the cook knew what he or she was doing with temperature and time. They were crisp and hot and melted in the mouth, combining with the meat and salsa and cheese and lettuce in a beautiful way.
I ordered a final plate during our meal, Tacos de Papa. I thought I could eat them, but I was wrong. I put them in a box, and had them for lunch today. The chipotle mashed potatoes star in this taco, pairing with tangy cabbage, queso fresco, and salsa brava. I warmed them gently in a convection oven, and lunch was good.
We have begun, with the utmost care and attention, and modestly, dining out again, outside, at restaurants respecting the health and lives of their employees and customers.
There have been setbacks; one day we were driving in Orange County and made a reservation via an app at a restaurant, to dine on its patio. We arrived at the place, hungry, and were dismayed to discover a cramped and crowded outdoor dining area, covered, tables about two feet apart. We left.
Most recently, we made a reservation at Rossoblu, a restaurant near our apartment downtown. I had been there pre-pandemic, having been invited to a wine dinner, and the food impressed me.
I’m working on a piece now that I hope will guide people (especially visitors to the city) to Los Angeles restaurants once things open up more widely — and the evening at Rossoblu was part of my research. It was pleasurable work. Steve Samson, the chef, has put a beautiful restaurant together, and I am happy that he and his team have been able to stay in business. We dined on Rossoblu’s spacious — it is large — and intelligently designed patio, tables in many cases more than six feet apart.
The dish of which I was fondest on the evening was a special, a terrine of osso buco with celery salad. It had been prepared and composed well, and it was rich and reminded me of a plate of terrine I had at a restaurant in Paris a decade or so ago. The fatty portion of the dish melted in my mouth, and the acidity made me smile.
Angela does not love osso buco, so I was forced to take the second piece home. The next morning it was my breakfast, spread on toasted bread (with butter).
We had more than that osso buco at Rossoblu, and it was all good, especially the Bolognese. I will save my words on those for the article I mentioned, after another visit to the restaurant. But if you are dining out now, go to Rossoblu, and hope the terrine is on the menu.
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