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]
Insalate: Mizuna, Baby Kale & Rucola Salad [$14]
Insalate: Little Gem Lettuces [$16]
AL FORNO: Beef and Bone Marrow Pie [$37]
Chef Chad Colby Plating Duck Porchetta
ALLA PIASTRA: Whole Duck Porchetta [$74]
ALLA GRIGLIA: Tomahawk Pork Chop [$75]
Chef Chad Colby Checking Temp
ALLA GRIGLIA: Bistecca Fiorentina [$175]
Chef Chad Colby
CONTORNI: Baby Romanesco with Crushed Lemon Bagna Cauda [$12]
CONTORNI: Cavolo Nero con Uovo al Forno [$11]
Taylor Parsons, Wine
Wine List - Sparkling, White
Wine List - Red
DOLCI: Pine Nut Cookies [$9]
DOLCI: Olive Oil Cake [$9]
DOLCI: Tiramisu [$10]
(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.)