Beginning Jan. 1, 2013, the salumi night that Scuola Di Pizza chef Chad Colby has been hosting on Thursday nights will go to a four-night-a-week format, open every Mon.-Thurs. from 6-10 p.m. The change cements the idea that Colby is doing something with his salumi bar that is its own restaurant concept entirely.
“When we opened the Scuola, I revived an opportunity to cook in a pleasantly different format, small focused dinners and we've learned that guest interaction with the kitchen leads to more adventurous diners,” Colby says. “The cured meats have actively been a pet project over the past two years, but the desire to learn and execute the craft has existed for over six years. So basically there's a great feeling of satisfaction when I see a full plate of salumi being served.”
Pizza and pasta-making classes, which have been held on weeknights at the Scuola, will move to the weekends during the day. Friday and Saturday nights will still be set aside for themed dinners — whole hog on Saturday and a different protein on Fridays that rotate monthly (in October, beef dinners are held on Friday nights).
Look for my review of the Scuola Di Pizza and its Salumi Bar next week.
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