Average Price: $50 and over
Cuisine: Contemporary Italian
Dress Code: Casual Dress
||6.9 miles from Los Angeles center (as shown on map)
Nancy Silverton's latest addition to the Mozzaplex, chi SPACCA– Italian for “he who cleaves”– was borne of the wildly-popular family-style dinners hosted weekly at Scuola di Pizza, the previous occupant of the intimate dining room nestled between Mozza2Go & Osteria Mozza.
Heralded as a "meat speakeasy" by Food & Wine Magazine, chi SPACCA has come to represent the quintessential new Italian dining experience, where accompaniments like the Foccacia di Recco, warm salted Medjool dates, and Culatello & Puglia burrata are just sideshows for the rest of Chef Joseph Tagorda's meat-centric menu which features a 42-ounce Tomahawk pork chop, a 36-ounce dry-aged bone-in New York Costata alla Fiorentina, and a 50-ounce dry-aged porterhouse Bistecca Fiorentina.
Enchanted by the artistry of Italian salumi culture, we built the first “dry cure” program in Los Angeles so that we could experiment and perfect Italian charcuterie techniques in house. Open Tu