Loading...
Restaurant Openings

Chi SPACCA, The New Iteration of Mozza's Salumi Bar, Opens Tonight

Comments (0)

By

Mon, Feb 4, 2013 at 1:50 PM
click to enlarge chi_spacca.JPG

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.

click to enlarge chi_spacca_1.jpg

click to enlarge chi SPACCA opening menu
  • chi SPACCA opening menu


Want more Squid Ink? Follow us on Twitter or like us on Facebook.

Related Location

Related Content

Now Trending

  • Deep-Fried Doritos Debut at SoCal Fairs

    Every year, Charlie Boghosian, aka Chicken Charlie, tries to outdo himself with his deep-fried concoctions sold at California fairs. The man began his arterial onslaught modestly several years ago with deep-fried Twinkies and deep-fried Snickers bars. Seeking ever greater challenges, he took on deep-fried Oreos, deep-fried cookie dough, deep-fried Spam,...
  • 10 Best Gluten-Free Pizzas in L.A.

    Pizza is something that invariably inspires heated debate.  Lately, it seems only one other thing invites such passionate argument: gluten. The gluten protein is what gives wheat dough its structure, loft and elasticity.  Which is why trying to find a really good gluten-free pizza has always been like looking for unicorns...
  • Stone Fruit from Trader Joe's, Costco, Sam's Club and Walmart Recalled for Listeria

    Peaches, nectarines, plums and pluots sold at Costco, Trader Joe's, Sam’s Club and Walmart stores are being recalled for potential listeria contamination. The fruit was processed by Wawona Packing Co. at its Cutler, Calif. warehouses between June 1 and July 12. The recall is nationwide, according to the U.S. Food and...

Slideshows

  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.