Let’s get two things out of the way off the bat. There are two dishes on the menu that are each nearly $200 and take nearly an hour to prepare: the 42-ounce bistecca Fiorentina ($175), and the 50-ounce costata alla Fiorentina ($210). These two dishes pretty much best summarize chef Chad Colby’s 30-seat, dinner-only restaurant Chi Spacca. This Osteria Mozza offshoot overseen by Nancy Silverton is not cheap, and the meat (these two spectacular and talked-about dishes in particular), is what you’re here for. You’ll want to order the baked shell beans, the cured-meat board, the testa frittata, and the “tomahawk” pork chop too, so find three other people to share them with you, dig in, and if they’re not great eaters, well, you’re set for tomorrow night when you’ll finally be hungry again.
$ $ $ $
5:30pm - 9:00pm
- Get everything.
- Honestly one of the best meals I have ever had. The bone marrow meat pie is the tops.
- The Bistecca alla Fiorentina would make grown carnivores cry. The house charcuterie is fantastic while other dishes like the bone marrow pie defy any person's sense of moderation. [Eater 38 Member]
- Affetati Misti, Little Gems Salad, Razor Clams, Tomahawk Chop, She'll Beans
- putting the Midwest steakhouses to shame
- The salumi and lardo shouldn't be missed!
- Everything is good!!! The octopus melt in your mouth, so does the mashed potato! The focaccia is a must and to finish it with a flourish...the Budino!
- Focaccia di Recco
- The massive steaks, dry-aged in house and grilled to perfection, are the epitome of beef. Order a bottle of fantastic wine and you'll be ensured a legendary meal.
- Large-format meats (like a 48-ounce bistecca fiorentina) roasted or grilled over fire. Simple and perfect. - Peter Jon Lindberg
- Focaccia and beef ribs at sooo good and tasty!! Small place and desserts are not bad but appetizers and main courses r great!!
- Amazing creative Italian cuisine. I even ate the culatello!
- The focaccia di recca is the most inexpensive (and best) thing on the menu.
- Enjoy some of L.A.s best charcuterie, and let whiffs of the wood-burning oven stir your appetiteyoull want room for the rosemary-spiked olive oil cake.
- Meat sweats are worth it. Also try the focaccia.
- Fish or Steak you can't go wrong either way. On the meat side I recommend the Pork Chop, Short Rips, & the cured meats.
- Everything on the menu is amazing, but very rich. You may feel queasy afterwards
- James Beard Foundation Best New Restaurant 2014 nominee.
- In method and texture, the frittata is pretty close to a crisp paejon, Korean egg pancake, made with Italian ingredients instead of Korean ones.
- The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.