My first dinner at chi SPACCA was this past May in honor of Mother’s Day. Mama appreciates fine charcuterie (paired with finer wine, of course) and I had heard very good things about the house-cured meats served at this latest addition to the Mozza family.
The kitchen is headed by Chef Chad Colby and overseen by Nancy Silverton and her partners Joe Bastianich and Mario Batali.
The space, which was formerly the site of Scuola di Pizza, is dominated by the open kitchen, which is in turn dominated by a massive grill.
chi SPACCA is best known for its generously portioned proteins, like the 42 ounce Tomahawk pork chop ($80) and 50 ounce costata alla fiorentina ($210). Both are grilled on an open flame and are perfect for sharing with groups.
I stuck mainly to the menu’s smaller format dishes on my two visits due to not having enough mouths around the table. A third visit, with a posse, is definitely in order.
