Chi SPACCA, a restaurant concept that grew out of chef Chad Colby's wonderful salumi bar nights at Mozza's Scuola Di Pizza, opens tonight over at the Mozza compound between the Osteria and Mozza 2 Go.
The restaurant is very much based on the format that Colby came up with for this Thursday night salumi bar, although the menu here is slightly expanded. But mainly, it's a way for Colby to showcase his formidable charcuterie talents, as well as the very cool cuts of meat he gets in. There are more vegetable and salad options on this menu, as well as more traditional entrees. See below for the opening menu.
The wine list has also expanded. One of the complaints I heard frequently about the salumi bar was that all the wines were Bastianich wines (Joe Bastianich being one of the owners of Mozza, along with Nancy Silverton and Mario Batali). But now the wine selection will be broader. The press release says: "The dynamic wine list, created by Wine Director Taylor Parsons, features Italy's most unique regional wines, with a special focus on meat-friendly reds from Piemonte, Umbria and the South."
Monday through Friday, the restaurant will have two nightly seatings, one at 6, the second at 8:15. Walk-ins will be accommodated at the kitchen bar, first come first served. On Saturday, they will continue with the nose-to-tail dinners Colby had been doing for some time, with one reservation-only seating at 7:30 p.m.
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