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Chi Spacca
Ristorante italiano$$$$
Los Angeles
Gli esperti di Eater e GQ Magazine hanno consigliato questo posto
33 Consigli e recensioniFiltra:
- buon prezzo
- buono per uscire con
- autentico
- affollato
- con parcheggio
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EaterLuglio 1, 2014The Bistecca alla Fiorentina would make grown carnivores cry. The house charcuterie is fantastic while other dishes like the bone marrow pie defy any person's sense of moderation. [Eater 38 Member] Leggi tuttoVotato positivo Feb 22
Alex KruglovAgosto 18, 2013The place is a meat lover's paradise. Unique flavors, unique cuts, and lots of precise care. Tiny place so all seats are good, but worth trying the bar. Also focaccia is excellent. Unlike any I've had
Time Out Los AngelesAgosto 19, 2013Best new restaurant winner 2013. Eat this: braised lamb neck in jus, beef and bone marrow pot pie, house-cured salumi. No reservation? Wait for seats at the bar & chef Colby may serve you personally. Leggi tutto- EaterGennaio 18, 2017The massive steaks, dry-aged in house and grilled to perfection, are the epitome of beef. Order a bottle of fantastic wine and you'll be ensured a legendary meal. Leggi tutto
AnalúAprile 7, 2018Everything is good!!! The octopus melt in your mouth, so does the mashed potato! The focaccia is a must and to finish it with a flourish...the Budino!
Ahmad Al-kSettembre 19, 2016Focaccia and beef ribs at sooo good and tasty!! Small place and desserts are not bad but appetizers and main courses r great!!
Sean BesserGiugno 20, 2013Fantastic experience! HIGHLY recommend sitting at bar where you can chat with the chefs! Highlights include any & all meats (cured & cooked), roasted cauliflower, calamari & bacon wrapped sweetbreads.
GQ MagazineLuglio 10, 2015Enjoy some of L.A.’s best charcuterie, and let whiffs of the wood-burning oven stir your appetite—you’ll want room for the rosemary-spiked olive oil cake.
Peter BoveySettembre 20, 2013Holy beefsteak! A most delicious Bistek Florentine! Better than any I had in Tuscany, and we've had a few! The focaccia is a must try dish.
Condé Nast TravelerOttobre 19, 2016“Large-format meats (like a 48-ounce bistecca fiorentina) roasted or grilled over fire. Simple and perfect.” - Peter Jon Lindberg Leggi tutto
Ricky SherrillGennaio 15, 2015Fish or Steak you can't go wrong either way. On the meat side I recommend the Pork Chop, Short Rips, & the cured meats.
🌺 شOttobre 24, 2021Honestly one of the best meat in town👍 if you are a meat lover, you MUST eat here
Serious EatsAgosto 11, 2015The focaccia di recca is the most inexpensive (and best) thing on the menu.
James GunnGennaio 7, 2014Incredible cured meats, cured on the premises, the best focaccia I've ever had by far, and awesome meats in general.
Rob WilkDicembre 8, 2014Honestly one of the best meals I have ever had. The bone marrow meat pie is the tops.
Ryan PalmerDicembre 31, 2014Everything on the menu is amazing, but very rich. You may feel queasy afterwards
Simple FoodieMarzo 29, 2014Affetati Misti, Little Gems Salad, Razor Clams, Tomahawk Chop, She'll Beans
BillSettembre 29, 2013The pork chop is 98% fat. The meat that was left was great, but three people only got one bite of meat each. For the price, disappointing. Everything else, including the staff, was great.
CarolynGiugno 17, 2013Absolutely fabulous! Significantly more impressed by my meal here than Osteria Mozza.
Todd SeligmanFebbraio 16, 2013The Tomahawk Pork Chop is one of the most amazing dishes... Ever. Serious.
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chi SPACCA was borne of the wildly-popular family-style salumi night dinners hosted weekly at Scuola di Pizza, the previous occupant of the chi SPACCA space. Enchanted by the artistry of Italian salumi culture, we built the first “dry cure” program in LA so that we could experiment and perfect It...
Chiuso fino alle 17.30martedì (Mostra altri)
- mar
- 17.30–21.00
(323) 297-1133
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Sì
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No
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