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Feb 4, 2013 02:43 PM

Chi Spacca

Anybody going to the grand opening of this new restaurant besides Osteria Mozza? The sommelier of Mozza informed me of this 27 seat restaurant that will be opening soon last week. It basically revolves around salumi and meats....lots of meats.

reservation is now available on open table which was not available last week when I curiously checked. I'm going in 2 weeks hopefully the bugs in opening a new restaurant has been ironed out.

menu is available here:

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  1. I'd be interested to hear how their tomahawk pork chop is......

    1. I've been to the salumi bar before it turned into chi spacca and had a great meal there.

      I never thought I could love pig's feet until I had the trotters here...

      you will feel ripped off by the insalata misticanza however.

      1. I went to the nose-to-tail dinner on Saturday, Feb. 16 2013. Red Wattle pig, 5 courses + hors d'oeuvres ($75++). Family-style seating and serving.

        They greeted you with a complimentary glass of prosecco and brought around plates of bruschetta with various toppings. Personalizing the menus was a nice touch. I was seated facing the open kitchen so I got to see chef Chad Colby cook and/or plate every course (the dessert course is the only one he didn't cook).

        First Course
        House-cured salumi and terrines served with pickled vegetables and spicy mustard. I think there were 4-5 different kinds of salumi but by the time the plate got to me, I just had some salami. I was able to get a slice of speck when another plate was passed over. I could have asked for more, as others did, but I wanted to leave room for the other courses. There were 3 different terrines (pork butt, pork loin and butcher's) and I liked the butcher's one the most.

        Second Course
        Parmigiano-Reggiano Souffle with pork leg ragu. Rich but divine. The ragu had just the right amount of acidity to balance the dish.

        Third Course
        Slow roasted pork shoulder with salsa verde and chicory and kale salad. He shredded the meat and sprinkled crispy bits of skin and served it along side the salad. The cracklings took the dish to another level.

        Fourth Course
        Milk roasted pork loin with caramelized pork loin and fried sage. The crust was delicious. When I saw the chef carve the loin off the ribs, I went over and asked if he was going to serve the bones. When he said no, I asked if I could take them home for my dog and he obliged.

        Fifth Course
        Graham cracker pigs with gelato and sorbetti. Oro blanco and blood orange sorbetti and Greek yoghurt gelato. The yoghurt gelato was the perfect foil for bitterness of the citrus fruits. The cracker/cookie was in the shape of a pig and about 5 inches long.

        The food and service were excellent. The meat in each and every course was perfectly cooked and seasoned (as were the accompaniments). The portions were generous. They didn't have any suggested wine pairings so I asked them to recommend some -- I had a friulano and a sangiovese. The wine list is limited and dominated by the Bastianich label.

        They encouraged you to feel at home and walk around, talk to the chef, etc. The only drawback was the size of the room because it was a tight squeeze getting around the communal table.

        I will definitely go back to try the regular menu as well as other whole animal feasts (they'll be offering non-porcine ones in the future).

        2 Replies
        1. re: condementia

          There also used to be a sausage course (often a coarse sausage with broccolini) at the pig dinners, served after the salumi and before that amazing soffiata--is that gone now or did you inadvertently omit it?

          1. re: New Trial

            They did not have a sausage course that night but they may possibly have it at another dinner. The menus and the featured animal change so if you're really interested in having that course, I would recommend contacting them.

        2. I went last night and split the beef & bone marrow pie, alla pollo diavolo, and funghi ripiene with my table. Beware, these aren't dainty dishes!! The pie may not look like enough to feed the two servings it suggests, but 3 of us barely finished it. The pollo diavolo is a full half chicken! Had plenty to take home. And the funghi ripiene was a nice lighter dish for the mix. Additionally, we had the egg over kale side dish (kale was amazing, but egg could've been runnier), a tasting of their cured meats, and an order of fresh garlic bread with their specialized butter. To be honest, the garlic bread was the breakout star of the evening! It's simply white bread from La Brea bakery...but whatever they do to it is just out of this world!