chi SPACCA by Mozza {restaurant}

spacca restaurant, beef marrow pie, tomahawk chop, bistecca

Oh, remember when your cardiologist was thankful that the Salumi Bar at Mozza was a pop-up every other week?…

Now chi SPACCA is chef Chad Colby’s full-blown restaurant open all week. Salumi is only the beginning.

At least it’s paleo!

Salumeria: 24 Month Prosciutto + Tocai Salami [$12 each]

spacca restaurant - prosciutto, tocai salami

Marinated Olives and Pecorino [$12]

spacca restaurant - marinated olives

Pano Bianco with Lardo Mantecato [$8]

they tell me the pane bianco is “grilled” bread but it’s deep-fried. It has to be. I just know it. Also, whipped pork lard.
spacca restaurant - pane bianco with lardo mantecato


spacca restaurant - bread

Insalate: Mizuna, Baby Kale & Rucola Salad [$14]

with apples, red walnuts (really! very red!), piave
spacca restaurant - mizuna baby kale rucola salad

Insalate: Little Gem Lettuces [$16]

bacon vinaigrette, sieved egg, scallions, and herbed breadcrumbs
spacca restaurant - little gem lettuces salad

AL FORNO: Beef and Bone Marrow Pie [$37]

with mashed potatoes. serves two (!)
spacca restaurant - beef marrow pie

Chef Chad Colby Plating Duck Porchetta

spacca restaurant, chef chad colby, plating porchetta

ALLA PIASTRA: Whole Duck Porchetta [$74]

serves four. We ordered this when it was just the two of us.
spacca restaurant - duck porchetta

ALLA GRIGLIA: Tomahawk Pork Chop [$75]

42 ounces
spacca restaurant - tomahawk pork chop

Chef Chad Colby Checking Temp

spacca restaurant, chef chad colby, checking bistecca temp

ALLA GRIGLIA: Bistecca Fiorentina [$175]

42 ounces
spacca restaurant - bistecca fiorentina

Chef Chad Colby

spacca restaurant, david rosoff, chef chad colby, nancy silverton

CONTORNI: Baby Romanesco with Crushed Lemon Bagna Cauda [$12]

spacca restaurant - romanesco broccoli cauliflower with lemon bagna cauda

CONTORNI: Cavolo Nero con Uovo al Forno [$11]

oven roasted kale with egg.
spacca restaurant - cavolo nero (kale) with egg

Taylor Parsons, Wine

spacca restaurant - taylor parsons, wine

Wine List – Sparkling, White

spacca restaurant - wine list, white

Wine List – Red

spacca restaurant - wine list, red

DOLCI: Pine Nut Cookies [$9]

spacca restaurant - pine nut cookies

DOLCI: Olive Oil Cake [$9]

spacca restaurant - olive oil cake

DOLCI: Tiramisu [$10]

spacca restaurant - tiramisu


spacca restaurant - cleaver sign

(Russ Parsons/LA Times has more details. Friendly tip from moi: Wear something washable. I came out of there smelling like I do when I go to charcoal Korean BBQ.)

(in the former Scuola di Pizza and pop-up Salumi Bar space)
6610 Melrose Avenue (at Highland)
Mozzawood, Los Angeles, CA
reservations at 6PM-ish and 9PM-ish each night, walk-ins at the counter/bar
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{ 1 comment… read it below or add one }

1 porkypie February 16, 2013 at 5:55 pm

Gorgeous lead photo. Maybe it’s Mabelline. I need to eat that little pie by myself and that pork chop too.


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