Inside Chi Spacca
Chad Colby’s ode to meat, beautiful meat.
Pancetta-wrapped veal sweetbreads. (Gary Friedman / Los Angeles Times)
Diners Jeffrey Paul, Cindy Guagenti, center, and Caroline Manzo consider a platter of tomahawk pork chops. (Gary Friedman / Los Angeles Times)
The tomahawk pork chop is a monumental rib cross-section rubbed with fennel pollen and grilled slowly. (Gary Friedman / Los Angeles Times)
A selection of salumi is dry-cured on site at the space in Mozza’s Italian-cuisine complex on Melrose Avenue. (Gary Friedman / Los Angeles Times)
Yes, there are salads too at this palace of meat. The insalata misticanza blends English peas, beets, carrots, asparagus and spring onions. (Gary Friedman / Los Angeles Times)
The small restaurant space has an open kitchen. (Gary Friedman / Los Angeles Times)
Duck alla porchetta. (Gary Friedman / Los Angeles Times)
Looking through a window from Melrose Avenue into the restaurant space. There are just two seatings a night, at 6 and 8:15 p.m., and the restaurant is closed on Sundays. (Gary Friedman / Los Angeles Times)
Cavolo nero con uovo al forno (kale with egg from the oven). (Gary Friedman / Los Angeles Times)
The crusted beef and marrow pie arrives with a marrowbone perfectly placed for scooping. (Gary Friedman / Los Angeles Times)
Behind the duck alla porchetta is a selection of some of the restaurant’s wines. Diners can choose glasses from a short chalkboard list. (Gary Friedman / Los Angeles Times)