November 20, 2013

MEAT. Hot, glistening, enormous MEAT.

That’s probably all I need to say about chi SPACCA, but here’s some more:

A ton of salumi. Our server informed us that there is a literal ton of smoked and cured meats hanging behind the kitchen.

I mean, you have to respect anyone who has whipped lard on a menu in LA.

Plus, they have found a way to combine my love of pot pie, boeuf bourguignon, and bone marrow all in the same dish, except even more decadent than that description makes it sound.

It’s a small restaurant, so if you find it tough to nab a reservation, try justwalking in. The seats that surround the open kitchen are exclusively for walk-ins and give you the best view of the hot meaty action.

Chi SPACCA
6610 Melrose Ave, Los Angeles, CA 90036
(323) 297-1133
~$100 for bread, salumi, bone marrow pot pie, and cauliflower — which turned out to be enough food for four.

Music to eat by: Glass Slipper (Live in St. Louis) [The Dresden Dolls // No, Virginia]

Posted in: dining out, los angeles | Tags: bistecca fiorentina, bone marrow pot pie, chad colby, charcuterie, chi spacca, chispacca, food photography, los angeles chi spacca los angeles, los angeles restaurant, meat, mozza, nancy silverton, photography, salumi, salumi los angeles, steak