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 nancy Silverton's Italian charcuterie and meat temple on Melrose — focaccia di Recco, house salumi, and a legendary pork chop. Regulars order focaccia di recco and pollo alla diavola.
Chi Spacca is priced at $$$$ — approx. $75+ per person, a special-occasion spend.
Chi Spacca is on OpenTable. You can reserve online or call (323) 297-1133 directly. The badge at the top of this page shows tonight's remaining tables.
Chi Spacca is at 6610 Melrose Ave, Los Angeles, CA 90038, in Hollywood. Street parking on Melrose; shared lot with Osteria Mozza
Chi Spacca is open Mon–Thu 5:30–10 PM · Fri–Sat 5–10:30 PM · Sun 5–9:30 PM. Hours can change on holidays — confirm on Google Maps before a long drive.