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    Home » LA » chi SPACCA by Mozza {restaurant}

    LA

    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]

    spacca restaurant - prosciutto, tocai salami

    Marinated Olives and Pecorino [$12]

    spacca restaurant - marinated olives

    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.
    spacca restaurant - pane bianco with lardo mantecato

    Bread

    spacca restaurant - bread

    Insalate: Mizuna, Baby Kale & Rucola Salad [$14]

    with apples, red walnuts (really! very red!), piave
    spacca restaurant - mizuna baby kale rucola salad

    Insalate: Little Gem Lettuces [$16]

    bacon vinaigrette, sieved egg, scallions, and herbed breadcrumbs
    spacca restaurant - little gem lettuces salad

    AL FORNO: Beef and Bone Marrow Pie [$37]

    with mashed potatoes. serves two (!)
    spacca restaurant - beef marrow pie

    Chef Chad Colby Plating Duck Porchetta

    spacca restaurant, chef chad colby, plating porchetta

    ALLA PIASTRA: Whole Duck Porchetta [$74]

    serves four. We ordered this when it was just the two of us.
    spacca restaurant - duck porchetta

    ALLA GRIGLIA: Tomahawk Pork Chop [$75]

    42 ounces
    spacca restaurant - tomahawk pork chop

    Chef Chad Colby Checking Temp

    perfectionist.
    spacca restaurant, chef chad colby, checking bistecca temp

    ALLA GRIGLIA: Bistecca Fiorentina [$175]

    42 ounces
    spacca restaurant - bistecca fiorentina

    Chef Chad Colby

    spacca restaurant, david rosoff, chef chad colby, nancy silverton

    CONTORNI: Baby Romanesco with Crushed Lemon Bagna Cauda [$12]

    spacca restaurant - romanesco broccoli cauliflower with lemon bagna cauda

    CONTORNI: Cavolo Nero con Uovo al Forno [$11]

    oven roasted kale with egg.
    spacca restaurant - cavolo nero (kale) with egg

    Taylor Parsons, Wine

    spacca restaurant - taylor parsons, wine

    Wine List - Sparkling, White

    spacca restaurant - wine list, white

    Wine List - Red

    spacca restaurant - wine list, red

    DOLCI: Pine Nut Cookies [$9]

    spacca restaurant - pine nut cookies

    DOLCI: Olive Oil Cake [$9]

    spacca restaurant - olive oil cake

    DOLCI: Tiramisu [$10]

    finally.
    spacca restaurant - tiramisu

    chi SPACCA

    spacca restaurant - cleaver sign

    (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.)

    chi SPACCA
    (in the former Scuola di Pizza and pop-up Salumi Bar space)
    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

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    Comments

    1. porkypie says

      February 16, 2013 at 5:55 pm

      Gorgeous lead photo. Maybe it's Mabelline. I need to eat that little pie by myself and that pork chop too.

      Reply

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