Hollywood · Italian · Charcuterie · Meats
Nancy Silverton's Italian charcuterie and meat temple on Melrose — focaccia di Recco, house salumi, and a legendary pork chop
Chi Spacca occupies the corner of the Mozza campus on Melrose that Nancy Silverton devoted to Italian charcuterie and serious meat cookery. The focaccia di Recco — two paper-thin sheets of pasta dough with stracchino cheese baked until blistered and bubbling — is one of the essential dishes in Los Angeles, full stop. The salumi program is made entirely in-house: coppa, lardo, nduja, and an ever-rotating selection that reflects what the curing room is producing. The pork chop, the lamb scottadito, and the whole roasted chicken all carry the conviction of a kitchen that believes deeply in the animals it cooks. It is the meat-forward sibling in the Silverton family, and it earns the title.
Chi Spacca is known for nancy silverton's italian charcuterie and meat temple on melrose — focaccia di recco, house salumi, and a legendary pork chop. Must-try dishes include Focaccia di Recco and Pollo alla diavola.
Chi Spacca is priced at $$$$ — approx. $60+ per person, a special-occasion spend.
Chi Spacca is on OpenTable. You can reserve online or call (323) 297-1133 directly.