The meats are the unique and quite tasty. This place is a very intimate place with the max capacity of around 40 people max. The pickles included pickled cauliflower, cucumbers and carrots. Dessert:Butterscotch Budino - this is soo freakin' good. Nancy Silverton, Ryan DeNicola, Carolynn Carreno, NANCY SILVERTON is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. When I die, I want to get buried with their 60 oz. It's a must order item. It tasted very fishy. The restaurant is rather small and cozy with an open kitchen so you can witness the chefs grilling the gorgeous meats. A roasted Petaluma chicken on top of toasted bread and finished with seasoning and lemon. What I really like that they present a large portions.… So, don’t knock it till you’ve tried it! Want to chime in. Great food and atmosphere. The Tomahawk is covered in olive oil, with salt sprinkled on top. It really might be the best restaurant in the city. Every bite made me want another. )Pickles cherries, cauliflower, fennel (Really good, the cherries really soaked up the vinegar)Warm Salted Medjool Dates (Great)Tomahawk Pork Chop (THEE BEST PORK CHOP I HAVE EVER HAD. She lives in Los Angeles. They actually have a specific special cheese they’ll use for the black truffles and a different kind of cheese for the white truffles. Sign up now to receive subscriber-only announcements, offers and promotions from chi SPACCA. And if you’re lucky, they’ll break out a 60 oz every once in a while. This would have been a 5 star experience if the place wasn't full of smoke. Reservations. We ordered a lot of food, most of it was GREAT and some of it was just ok.  See the breakdown on what to order below...The Order: Focaccia di Recco - This is like an Italian quesadilla. Overall: It's a great experience. chi SPACCA owned and operated by Mario Batali, Joe Bastianich and Nancy Silverton. I cannot wait to go back to order a whole plate just for myself. I have been searching for this broccoli in stores for the past couple years with no success. Butter Lettuces and Baby Kale & Rucola salads - Both salads were nice and light. Affettati Misti - This is one of the things I didn't care for very much. Simple perfection. Mar 30, 2019 - chi SPACCA is an an award-winning meat restaurant in Los Angeles. I’m going to provide you a full breakdown of each item on their menu. It was very good. - the focaccia di reco - basically a delicious flat bread with olive oil, herbs and creamy cheese - soooo good! Milk Roasted Pork Loin with … Required fields are marked *. Chi Spacca offers a variety of cured meats to start your night with, and I’m a sucker for prosciutto so this is usually the route I go. They also offer 42 oz and 36 oz steaks. I’m no cheese connoisseur, but the way they pair the truffles with the different kinds of cheeses is remarkable. They’re not broccolini, and they’re not broccoli, but covered in olive oil, garlic, and salt they’re damn good. Join us for Spacca Tuesdays @ Piazza Mozza, featuring a chi Spacca inspired menu outdoors. The service is knowledgeable and friendly - and despite the high standards in food, the ambiance is rather casual. The focaccia is drizzled in olive oil and cooked in a cast iron pan in order to get the proper crunchy-flakiness ratio :p. The cheese is salty and delicious while not being too overwhelming. My favorite dish at Chi Spacca, and by far the heaviest (looking at you heavy cream mashed potatoes) is a unique French type pastry stuffed with meat, onions, mushrooms and finished off with a center piece of bone filled with marrow. What I really like that they present a large portions. Check it out and let me know what dishes you enjoyed! - pickles - which was a nice respite from all the meats and creamy foods, - costata alla fiorentina - bone in new york - absolutely divine; perfectly cooked (red center) and perfectly seasoned. Skip to content. Good dressings. I could have order 10 more plates of this dish. Everyone’s least favorite vegetable… until you smother it in olive oil and season it to perfection. It is soooo good and especially with their in-house baked bread soaked with olive oil.Cauliflower roasted is another of my favorite. chi SPACCA owned and operated by Mario Batali, Joe Bastianich and Nancy Silverton. I was intrigued so I went along for the ride and it was damn delicious.We also ordered the whole Branzino. Porcini Rubbed Beef Short Ribs - This was my favorite dish of the night. I would definitely order this dish again.Beef & Bone Marrow Pie - Oh man. It was absolutely incredible. We respect your privacy and will never rent or sell your information. Don't order this.This place is great for a group of friends who want to share a whole bunch of food. My boyfriend loved it and it's rubbed all over with porcini. restaurant review: carson kitchen in las vegas, restaurant review: chambar in vancouver, canada. Oh, and sometimes she comes with black or white truffles . Meats:Beef & Bone Marrow pie - this is a fan favorite. I've been talking about it for a week straight now.