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chi SPACCA



6610 Melrose Avenue
Los Angeles, CA 90036

View more Los Angeles restaurants

(323) 297-1133

Hours

  • Sunday: 5:00 am - 10:00 pm
  • Monday: 6:00 am - 11:00 pm
  • Tuesday: 6:00 am - 11:00 pm
  • Wednesday: 6:00 am - 11:00 pm
  • Thursday: 6:00 am - 11:00 pm
  • Friday: 6:00 am - 11:00 pm
  • Saturday: 5:00 am - 11:00 pm

Cuisine: Italian Restaurants


4.7 of 5.0 from 35 reviews


price range:$26 to $50

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chi SPACCA in Los Angeles, CA
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chi SPACCA Reviews

Add your review for chi SPACCA.

  • Tom AThe fennel pollen pork chop, cheesy bread and broccoli we're all amazing.

    55555 by Tom A


  • Nate T.Focaccia di Recco

    55555 by Nate T.


  • EaterThe 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.

    55555 by Eater


  • CNTraveler“Large-format meats (like a 48-ounce bistecca fiorentina) roasted or grilled over fire. Simple and perfect.” - Peter Jon Lindberg

    55555 by CNTraveler


  • Ahmad VFocaccia and beef ribs at sooo good and tasty!! Small place and desserts are not bad but appetizers and main courses r great!!

    55555 by Ahmad V


  • Ryan P.You can rent the the entire restaurant if you have a big enough party

    33333 by Ryan P.


  • Will A.Amazing creative Italian cuisine. I even ate the culatello!

    55555 by Will A.


  • Charles T OReally Really Really Good!

    55555 by Charles T O


  • Serious EatsThe focaccia di recca is the most inexpensive (and best) thing on the menu.

    55555 by Serious Eats


  • GQ MagazineEnjoy 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.

    55555 by GQ Magazine


  • GillianMeat sweats are worth it. Also try the focaccia.

    55555 by Gillian


  • EaterEater National 38 member: The costata alla Fiorentina is a 42-ounce T-bone centerpiece. It delivers every expression of charred, marbled beef one hopes for, and is only one of Chi Spacca’s pleasures.

    55555 by Eater


  • Ricky S.Fish or Steak you can't go wrong either way. On the meat side I recommend the Pork Chop, Short Rips, & the cured meats.

    55555 by Ricky S.


  • Ryan P.Everything on the menu is amazing, but very rich. You may feel queasy afterwards

    55555 by Ryan P.


  • Rob W.Honestly one of the best meals I have ever had. The bone marrow meat pie is the tops.

    55555 by Rob W.


  • JJ CohoonJames Beard Foundation Best New Restaurant 2014 nominee.

    55555 by JJ Cohoon


  • Los Angeles TimesIn method and texture, the frittata is pretty close to a crisp paejon, Korean egg pancake, made with Italian ingredients instead of Korean ones.

    33333 by Los Angeles Times


  • Los Angeles TimesThe experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.

    22222 by Los Angeles Times


  • Los Angeles TimesRecommended dishes: Cured-meat board, testa frittata, "tomahawk" pork chop, baked shell beans.

    55555 by Los Angeles Times


  • EaterThe 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]

    55555 by Eater


  • Simple F.Affetati Misti, Little Gems Salad, Razor Clams, Tomahawk Chop, She'll Beans

    55555 by Simple F.


  • James GunnIncredible cured meats, cured on the premises, the best focaccia I've ever had by far, and awesome meats in general.

    55555 by James Gunn


  • Christopho L.Jonathan Gold's 10 Best Dish: Tomahawk chop

    55555 by Christopho L.


  • Jeremy W.putting the Midwest steakhouses to shame

    33333 by Jeremy W.


  • BillThe 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.

    33333 by Bill


  • Peter B.Holy 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.

    55555 by Peter B.


  • Joe R.Get everything.

    55555 by Joe R.


  • Time Out Los AngelesBest 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.

    55555 by Time Out Los Angeles


  • Wendy B.Perfection!

    55555 by Wendy B.


  • Wendy B.Happy face for short ribs

    55555 by Wendy B.


  • Alex K.The 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

    55555 by Alex K.


  • Sean B.Fantastic 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.

    55555 by Sean B.


  • Carolyn F.Absolutely fabulous! Significantly more impressed by my meal here than Osteria Mozza.

    55555 by Carolyn F.


  • Hannah G.The salumi and lardo shouldn't be missed!

    55555 by Hannah G.


  • Todd S.The Tomahawk Pork Chop is one of the most amazing dishes... Ever. Serious.

    55555 by Todd S.


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