Colosseo Cucina Italiana is built around Roman cuisine, run by chef-owner Roberto Ciacciofera. The menu leans on the city's staples — Spaghetti Carbonara, Fettuccine Cacio e Pepe, Amatriciana — served alongside fresh seafood dishes like Ravioli all'Aragosta.
Starters include Burrata e Pomodorini and Scottadito, grilled lamb lollipops, while the Pappardelle Colosseo brings braised short ribs into the primi lineup. Seasonal specials rotate through the menu, drawing on ingredients sourced from both Italy and California.
Service runs a la carte, with prix fixe options available during restaurant week.
Starters include Burrata e Pomodorini and Scottadito, grilled lamb lollipops, while the Pappardelle Colosseo brings braised short ribs into the primi lineup. Seasonal specials rotate through the menu, drawing on ingredients sourced from both Italy and California.
Service runs a la carte, with prix fixe options available during restaurant week.