tag: bone marrow pot pie
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November 20, 2013
MEAT. Hot, glistening, enormous MEAT.
![Chi SPACCA [Los Angeles] by Diane, A Broad (dianeabroad.com)](http://www.dianeabroad.com/wp-content/uploads/2013/11/DSC00888-1024x680.jpg)
That’s probably all I need to say about chi SPACCA, but here’s some more:
![Chi SPACCA [Los Angeles] by Diane, A Broad (dianeabroad.com)](http://www.dianeabroad.com/wp-content/uploads/2013/11/DSC00890-1024x680.jpg)
A ton of salumi. Our server informed us that there is a literal ton of smoked and cured meats hanging behind the kitchen.
![Chi SPACCA [Los Angeles] by Diane, A Broad (dianeabroad.com)](http://www.dianeabroad.com/wp-content/uploads/2013/11/DSC00892-1024x680.jpg)
I mean, you have to respect anyone who has whipped lard on a menu in LA.
![Chi SPACCA [Los Angeles] by Diane, A Broad (dianeabroad.com)](http://www.dianeabroad.com/wp-content/uploads/2013/11/DSC00908-1024x680.jpg)
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.
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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 |
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