chi SPACCA

chi SPACCA Restaurant Review:

Carnivores are catered to at chi SPACCA, the meat-centric venture from Nancy Silverton and Joseph Bastianich. (There’s no pizza or pasta on the menu here --- for that you’ll want to patronize neighboring sister establishments Pizzeria Mozza or Osteria Mozza.) To get to chi SPACCA, you must enter through Mozza 2 Go, the pizza takeout counter and retail shop, and then head left. This cozy space was originally the Scuola di Pizza classroom, hence the open setting and exposed kitchen with an almond wood-burning oven. A whole hog is brought to the restaurant every week and practically every part is utilized. Start off with house-made salumi, such as the particularly well-executed butcher’s and vitello terrines. The family-style dishes are designed to share, so order up a few sides of parsnip fritti and shell beans alla Castelluciana to go with signatures like the lamb neck stracotto or porcini rubbed short ribs. Another option is to persuade your party to split one of the super-size steaks or 42 oz. tomahawk pork chop, which can feed 2-6 diners. Finish up with a classic tiramisu. There is a brief, all-Italian wine list, plus by-the-glass options stated on a chalkboard. Service is friendly and very efficient.