Chi Spacca

"A little over 10 years ago, Chi Spacca became LA’s first meat-curing facility to be certified by the Department of Public Health. This Italian restaurant specializes in bistecca Fiorentina, a 50-ounce dry-aged prime porterhouse. For those intimidated by that massive size, there’s the crostata alla Fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. Spacca is an intimate space for those going all-out on the meats. Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by chef Nancy Silverton." - Matthew Kang, Mona Holmes

"Chi Spacca is one of three restaurants anchoring the Mozza mini-mall at Melrose and Highland. While the Pizzeria and Osteria are more popular, low-profile Chi Spacca is the best of the bunch. Located in a small red dining room, eating at this Italian steakhouse is like attending a dinner party inside a famous novelist’s wine cellar where one bottle of wine leads to three, and suddenly you’re staring at salumi platters, bone marrow pie, and steak the size of a hubcap. If you’re in the market for a meaty, throwdown meal, few places fit the bill better than Chi Spacca." - brant cox

"Chi Spacca is one of three restaurants anchoring the Mozza mini-mall at Melrose and Highland. While the Pizzeria and Osteria are more popular, low-profile Chi Spacca is the best of the bunch. Located in a small red dining room, eating at this Italian steakhouse is like attending a dinner party inside a famous novelist’s wine cellar where one bottle of wine leads to three, and suddenly you’re staring at salumi platters, bone marrow pie, and steak the size of a hubcap. If you’re in the market for a meaty, throwdown meal, few places fit the bill better than Chi Spacca.  " - brant cox

"Words like rich, indulgent, and uncomfortably full come to mind when describing a meal at Chi Spacca, and we mean all of them in the best way. This meat-focused Italian spot from the people behind Mozza serves excellent wine, charcuterie, and dishes that KO us. Get a bone marrow pie and cheese-filled focaccia di recco to round out the experience of a dry-aged florentine steak with a charred crust and medium-rare interior. If a $285 bone-in porterhouse sounds like your idea of a special night, Chi Spacca is the place to be." - nikko duren, sylvio martins, brant cox, arden shore

"Led by Chef Chad Colby, Chi Spacca offers a carnivorous delight with a focus on whole-animal butchery and sustainable meat practices, this Michelin-starred eatery marries exquisite flavors with eco-conscious practices, creating a dining experience that's as delicious as it is environmentally responsible. From sourcing locally grown produce to implementing energy-saving measures in the kitchen, Chi Spacca is committed to making a positive impact on the planet, one plate at a time." - Ty Gaskins