chi SPACCA by Mozza {restaurant}

Oh, remember when your cardiologist was thankful that the Salumi Bar at Mozza was a pop-up every other week?...

Now chi SPACCA is chef Chad Colby's 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

(Russ Parsons/LA Times has more details. Friendly tip from moi: Wear something washable. I came out of there smelling like I do when I go to charcoal Korean BBQ.)