Chi Spacca (Los Angeles, CA) [3]

Chi Spacca
6610 Melrose Ave
Los Angeles, CA 90036
Dining date: 6/6/15

exterior

I was at Chi Spacca just a couple of months prior but returned to introduce the restaurant to some others that had heard great things. It’s a perfect spot for a carnivorous group such as us. Given the format of the menu (primarily large portions of meat), big parties do best here. Luckily, we had a party of seven which allowed us a chance to try a bunch of items.

interior

We began with a bottle of bubbly.

NV flor prosecco

NV flor prosecco

Focaccia di Recco stracchino, olive oil

Focaccia di Recco stracchino, olive oil

The crispy, airy, cheesy focaccia was the first item served to us.

Grilled Octopus pureed & fried cici, parsley leaf

Grilled Octopus pureed & fried cici, parsley leaf

Octopus had a great sear while maintaining a tender texture. Bright citrus flavors and a creamy chickpea purée were nice accompaniments.

We moved into a red wine for the meats.

2013 Prisoner Wine Company “The Prisoner” Napa Valley Red Blend

Prisoner

Beef & Bone Marrow Pie beef cheek, cippolini, funghi

Beef & Bone Marrow Pie beef cheek, cippolini, funghi

The pie was as good as usual – rich and hearty with a flaky crust.

Butter Lettuces fines herbs, lemon vinaigrette

Butter Lettuces fines herbs, lemon vinaigrette

Butter lettuces were light with bright acidity, complementing the pie.

Tomahawk Pork Chop fennel pollen

Tomahawk Pork Chop fennel pollen

Tomahawk Pork Chop fennel pollen

This was my first time eating the tomahawk pork chop. It certainly impressed, cooked a juicy medium rare with fennel pollen providing great accented flavor. Portions of the belly section came with the loin; it was nicely grilled with plenty of rich meat.

Bistecca Fiorentina 50oz prime black angus porterhouse

Bistecca Fiorentina 50oz prime black angus porterhouse

Bistecca Fiorentina 50oz prime black angus porterhouse

One of the most notable items on the menu, we also got the huge 50-ounce bistecca fiorentina. It had a great crusty sear though the interior was a little under compared to past visits – more rare than medium rare. It still made for some delicious beefy bites.

Roasted Cauliflower crushed lemon bagna cauda

Roasted Cauliflower crushed lemon bagna cauda

Cauliflower had plenty of caramelization and a subtle smokiness.

Sea Salt with Caramel Ribbons

ice cream

We walked over to Salt & Straw for a sweet treat. I’ve had the sea salt and caramel ribbons before and it was just as phenomenal this time. It was a great take on the classic salted caramel ice cream.

This visit to Chi Spacca was about as good as previous visits. The meats (and pie!) were clearly the highlight and they satisfied in pretty much every way. The octopus and sides didn’t disappoint either.


Comments

Chi Spacca (Los Angeles, CA) [3] — 6 Comments

  1. Was Chad Colby present or missing? Looks like he officially decamped 6/10, just a few days after your meal. You said the visit was as good as previous ones, but notice any differences?

    • He wasn’t here on this evening; that news totally surprised me a few days later. I don’t know if he was technically already out when we dined here, but the rest of the staff was still executing the menu pretty well. Will be interesting to see what happens.

  2. Is that octopus dish still on the menu for $70? I thought the $200 steak was ridiculous but can see it priced that way if it feeds 4. But octopus for $70?!

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