Chi Spacca

6610 Melrose Ave.
Los Angeles, CA 90036
323-297-1133
Chi Spacca +

Anne Fishbein Amberjack spiedino

Details

  • Mon.-Thu., 6-10 p.m.; Fri., 6-11 p.m.; Sat., 5-11 p.m.; Sun., 5-10 p.m.
  • $$$
  • Dinner
  • Beer/Wine
  • Reservations Required
For meat lovers, there is hardly a restaurant in L.A. more geared toward delivering maximum carnivorous joy than Chi Spacca, the charcuterie and butchery-focused wing of the Mozza compound in Hancock Park. Originally the passion project of chef Chad Colby (who has since moved on), Chi Spacca is now in the able hands of Ryan DeNicola, with the help — of course — of Mozza queen Nancy Silverton. Chi Spacca still delivers what is probably the best charcuterie in town, offering daily selections of salumi, pâté and aged whole-muscle cured meats that just might deliver the most fragrant, ethereal form of fat you’ve ever tasted. There’s the insanely decadent beef and bone marrow pie, and the serious (and seriously expensive) Fiorentina steaks. These steaks are some of L.A.’s great special-occasion dishes, the char and blood and tang of them so memorable that the sense memory of eating them lasts for months. And, of course, you can’t miss the focaccia di Recco, the crispy, cheesy, crackly wonder that resulted from a years-long quest on the part of Silverton to re-create a focaccia she ate in the dish’s namesake Italian town. At $18 it’s maybe the most expensive order of bread you’re likely to find, and — like everything at Chi Spacca — it is totally, absolutely, thrillingly worth every cent. —Besha Rodell
Read our full review.

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