"Since 2013, Nancy Silverton's meat-oriented restaurant - the name translates "she (or he) who cleaves" - has caught up to its much-venerated older siblings, Pizzeria Mozza and Osteria Mozza, in terms of critical acclaim and popularity. Instead of pizza or pasta, the focus here is house-cured charcuterie; savory pies; and a series of flame-grilled mains, the preparation of which diners can watch via the open kitchen."
"You'll likely take home leftovers if you're in a party of two, but still, get the focaccia di recco, which has become an indispensable part of any first timer's order here. Silverton was the first major chef to introduce the impossibly cheesy, pleasingly crunchy flatbread to the city - and her version is still, by far, the best. Even with its steep price, the costata alla fiorentina remains one of the most impressive steaks in Los Angeles."
Chi Spacca opened in 2013 under Nancy Silverton and applies an Italian lens and seasonal sensibility to a steakhouse. The menu emphasizes house-cured charcuterie, savory pies, and flame-grilled mains prepared in an open kitchen. The focaccia di recco is a signature, impossibly cheesy flatbread introduced to Los Angeles by Silverton and remains a must-order. The costata alla fiorentina, a dry-aged bone-in New York cut, delivers intense flavor with minimal seasoning and pairs well with onion rings and seasonal greens. Smaller options include hangar steak, roasted chicken, savory pies, and occasional lamb shoulder. The dining room is modest, minimalist, bustling, and functions as a neighborhood hangout for Hancock Park locals. Monday–Thursday reservation-only Ode to Pig's Head dinners are offered.
Read at Eater LA
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