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( Photo: Gary Friedman / Los Angeles Times / March 28, 2013 )

This week Jonathan Gold visits chi SPACCA, the latest restaurant from Mozza’s ever-expanding restaurant empire. Helmed by meat-obsessed chef Chad Colby, the menu is largely driven by the house-made charcuterie and large cuts of meat. Jonathan recommends all the house-made charcuterie, bistecca fiorentina, tomahawk pork chop, testa frittata, beef and marrow pie, razor clams, santa barbara spot prawns, amberjack spiedino and should you have room for dessert, the tiramisu.

Chi Spacca

6610 Melrose Ave

Los Angeles

(323) 297-1133

All of Jonathan Gold’s restaurant suggestions are on the Good Food Restaurant Map.

 

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