Oh, remember when your cardiologist was thankful that the Salumi Bar at Mozza was a pop-up every other week?...
Now chi SPACCA is a full-blown restaurant open all week. Salumi is only the beginning.
At least it's paleo!
Salumeria: 24 Month Prosciutto + Tocai Salami [$12 each]
Marinated Olives and Pecorino [$12]
Pano Bianco with Lardo Mantecato [$8]
they tell me the pane bianco is "grilled" bread but it's deep-fried. It has to be. I just know it. Also, whipped pork lard.
Bread
Insalate: Mizuna, Baby Kale & Rucola Salad [$14]
with apples, red walnuts (really! very red!), piave
Insalate: Little Gem Lettuces [$16]
bacon vinaigrette, sieved egg, scallions, and herbed breadcrumbs
AL FORNO: Beef and Bone Marrow Pie [$37]
with mashed potatoes. serves two (!)
Chef Chad Colby Plating Duck Porchetta
ALLA PIASTRA: Whole Duck Porchetta [$74]
serves four. We ordered this when it was just the two of us.
ALLA GRIGLIA: Tomahawk Pork Chop [$75]
42 ounces
Chef Chad Colby Checking Temp
perfectionist.
ALLA GRIGLIA: Bistecca Fiorentina [$175]
42 ounces
Chef Chad Colby
CONTORNI: Baby Romanesco with Crushed Lemon Bagna Cauda [$12]
CONTORNI: Cavolo Nero con Uovo al Forno [$11]
oven roasted kale with egg.
Taylor Parsons, Wine
Wine List - Sparkling, White
Wine List - Red
DOLCI: Pine Nut Cookies [$9]
DOLCI: Olive Oil Cake [$9]
DOLCI: Tiramisu [$10]
finally.
chi SPACCA
Pro-tip: Wear something washable. I came out of there smelling like I do when I go to charcoal Korean BBQ.
chi SPACCA
6610 Melrose Avenue (at Highland)
Mozzawood, Los Angeles, CA
323.297.1133
www.chispacca.com
reservations at 6PM-ish and 9PM-ish each night, walk-ins at the counter/bar
porkypie says
Gorgeous lead photo. Maybe it's Mabelline. I need to eat that little pie by myself and that pork chop too.