I suppose I could just write "wow" and post a few photos... but I'd like to elaborate a bit on the meat mecca Chi Spacca. OK, yes, it is part of the Batali & Bastianich empire, but, it has a small, chef-driven feel to it. And any restaurant that makes the claim that this is their ode to superstar butcher and personality Dario Cecchini (dariocecchini) can't be all that bad.
Service is well-informed and attentive without being intrusive. Everyone seems to have a sense of the excitement that is going on. Diners are completely engaged. The room is economical. Around the perimeter you have a wine library and then the large grill, wood fire oven and prep area. It all feels purposeful.
The menu is small but focused. Plenty of good choices but the meat is definitely the star. And specifically the beef cuts seem some of the most serious. Our strategy; order their house made specialties to start, so that means charcuterie and meats and balance that with their house cured pickles. Then meat and potatoes (and maybe some green stuff).
Here is how it played out:
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| House made pickles with Falaghina off the menu |
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| Charcuterie mixed plate |
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| Together on the plate; great combination |
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| The star: the Costata all Fiorentina |
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| Paired with '04 Uccelliera Brunello Riserva from my cellar |
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| Green stuff: butter lettuce with herbs |
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| Chi Spacca potatoes |
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| the carved beef; wow |
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| on the plate; all food groups represented |
All in all it was a fantastic experience. The food was simple and pure with loads of flavor that only top-notch ingredients can bring. Their corkage policy is fair; $30 per bottle with a 2 bottle limit but they will waive the fee if you buy something off of their list. And the list is well chosen. Yes, a good majority is Bastianich-driven but there some smart choices at a reasonable mark-up.
Get yourself to Chi Spacca.
Chi Spacca
6610 Melrose Avenue
Los Angeles, CA 90038
6610 Melrose Avenue
Los Angeles, CA 90038
website: chispacca.com
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