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6610 Melrose Ave.
Los Angeles, CA 90038
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$50 and over
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chi SPACCA Details
Hours of Operation:
MONDAY - FRIDAY
6pm - 11pm
5pm - 11pm
5pm - 10pm
Walk-Ins accommodated at on a first come, first-served basis
AMEX, Discover, MasterCard, Visa
Beer, Counter Seating, Wine
Citrus & Highland
Valet entrance is on Highland just south of Melrose Ave, in front of Pizzeria Mozza. .
A word from chi SPACCA
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Awards voted by OpenTable diners
Diners' Choice Winner
Diners' Choice Winner
Diners' Choice Winner
The food was beyond delicious and
the service and room was lovely, intimate and feeling of Italy. Pricey but worth it. Many recipes never experienced before. Many meats prepared in new ways and the quality can't be beat. Wonderful."
Dined on 3/11/2014
Despite them not having the
tomahawk that night, the bistecca definitely made for a great substitute. No complaints. I will come back again to try their other dishes as well."
Dined on 3/9/2014
Had cappocola, pickles to start.
Then beef and bone marrow pie and fried parsnips. Very rich, filling, well done but not cheap. Want to try more items with a larger group."
Dined on 3/7/2014
In a strip of restaurants, one may
overlook this gem. BUT be sure to stop in as the food is out of this world!"
Dined on 3/2/2014
They seem so proud of their
offerings and rightfully so. They seem to take delight in their craft with both thoughtfulness and playfulness."
Dined on 2/27/2014
Great reviews. Great ambience.
Great service. Got the cured meat platter. Not to my taste. The fatty parts melted in my mouth made for a weird texture. Got the cheese pizza bread. Looked great tasted good I thought it had too much oil. Would have been perfect if it had less. The problem with the mains was that there were no beef options for less than a group of four. I was really in the mood but had to settle for very good branzino which wasn't my plan for a meat restaurant."
Dined on 2/24/2014
This was absolutely perfect all
the way around. We can't wait to go back. Our only complaint is that we could not turn away anything and ate too much. We were in heaven!"
Dined on 2/23/2014
chi SPECCA was one of our top 5
restaurant experiences EVER! ambiance food service everything is top notch we can't wait to dine again"
Dined on 2/23/2014
Honestly best meal ever. I would
recommend this place to anyone and everyone who loves meat! Yum yum"
Dined on 2/22/2014
This gem of a spot has a meat
forward menu with plenty of options for the less carnivorous. The large format portions are brilliant for sharing - the simplicity with which the costata all fiorentina (all 50 oz of it) was prepared made the deliciousness of the well aged steak shine through. Salads are simple, seasonal, bright, and delicious. The salumi program is mouthwatering, the Pane Bianco was pillowy soft and a beautiful complement to the spicy 'nduja. The staff is impeccable - attentive and knowledgeable and there to guarantee your good time. Looking forward to going again!"
Dined on 2/17/2014
Great food, great wine and great
service. Expensive, but worth it."
Dined on 2/15/2014
chi SPACCA is a very unique,
special, indulgent dining experience. However, you really have to be a meat lover, and particularly love pork, or this place may be wasted on you. But if you are a big ole' carnivore, you have to try it...a few of the dishes are spectacular! The service is outstanding...they are attentive, friendly, helpful and so full of knowledge and great culinary stories. The ambience is charming...set in a very small, open Italian kitchen with a very intimate and limited number of tables and seating at the kitchen counter. Favorite dishes: Charcuterie plate + pickles; Focaccia; Butter lettuce salad; Tomahawk Pork Chop. Not somewhere I could handle eating at with frequency, but worth an indulgent experience!"
Dined on 2/12/2014
Great spot! I was part of a three
top. We enjoyed the small restaurant and low noise level. We had one of the last seatings, so we got to hang until they locked up the doors. The entire staff was amazing and friendly. They appear to love working there, but when you are serving your guests such amazing food, it is probably fun! This place seems to be known for their meats. They have an amazing charcuterie plate and amazing large cuts of meat. The three of use split the 42 oz porterhouse - delicious. The flatbread was unbelievable, as well. The food runner gave a story for every plate served noting why it was special or some history around the dish. We chatted with our sever about beer and with a very nice lady, mgr?, about bourbon. Nice!"
Dined on 1/25/2014
Incredible meal. You must get
their special focaccia. While everything we had was delicious, the veal rack was unforgettable. Service was also great -- you can tell when every server is excited to help with suggestions and obviously loves their food."
Dined on 1/24/2014
I had thought their bistec
florentino drool worthy but having tried their tomahawk porkchops, I am in hog heaven. Truly great porkchops. And that's from a foodie who has been disappointed by porkchops served in restaurants since 1973. The taste, the marbling, the temperature, the texture, the fun for carnivore size, the plain presentation all add to the memorable taste experience. 5 oinks out of 5."
Dined on 1/22/2014
I have had in at least a year. The
54oz piece of cow that came was unbelieveable. I would recommend at least 4 people go or you will be forced to over eat :) it's that good. With four people you can order a quite a few things and have a chance to sample everything."
Dined on 1/21/2014
We don't write reviews often,
but…Chi SPACCA is of the best dining experiences we've had in LA in a long time. The intimate dining room (you literally feel like you're in someone's kitchen), the fantastic staff (thank you Kate and Anna), the incredible food -- bone marrow and beef pie was too amazing to describe -- An incredibly memorable evening that still has us talking about it. We would and will go back to sample more of this amazing restaurant's menu and to get a second helping of the incredible staff and service."
Dined on 1/18/2014
Great place if your'e a meat
lover. I mean great pieces of meats of different cuts. Truly a culinary delight!"
Dined on 1/11/2014
Always a great dining experience
at chi SPACCA. They really care about their food and that love goes a long way. I understand why some people get annoyed with their overly "preachy" service style, but this isn't a place where you go and ask them to cook your steak "medium". Good wine list and I can't end this review without mentioned how fantastic the porcini rubbed beef short ribs are. Highly recommend."
Dined on 1/5/2014
The room is cozy but doesn't feel
crowded or claustrophobic. As though you're eating in a secret library with wine on the walls instead of books. There is music but just as a background note. The staff is welcoming, knowledgeable and make you feel as though one was a long time customer. The food explanation, presentation and timing is all superb. I would be hard pressed to choose a favorite dish although I do dream about the bread and the calamari. The perception is that this is a meat only restaurant and while that is a speciality the fish dishes have alway been great. There isn't another restaurant like this in Los Angeles. This is a wonderful place to come with a group so you may share but it also works for two."
Dined on 1/2/2014
We were treated excellently by the
waitress, who explained in detail each of the dishes. Recommended a very good wine and the final bill was adequate. The food was very good and the atmosphere is more relaxed than we think."
Dined on 12/24/2013
Everything was SUPERB. So
flavorful and so filling and so well conceived. Service was warm and welcoming and attentive. All in all, a can't miss. And despite being a restaurant obsessed with meat, the salad was damned perfect too."
Dined on 12/28/2013
Everything was terrific! Great
food, amazing chefs, service was superb!"
Dined on 12/18/2013
Scrumptuous meal! Quality and
tastes cannot be beat. Great service, made feel as if I was the most important patron of the year. The foccacia is like no other. As are a variety of items."
Dined on 12/12/2013
Ordered the 42 oz pork chop for
$80. At least 90% of it was fat, which only allowed about one bite per a 3 person table. What we had was truly tasty, but for the price, one bite was a bit ridiculous. We, (nicely and at the waiter's suggestion), sent what was left back to the chef so he could see just how much fat was left on the plate. The answer that came back was "that's how it comes". I guess if one likes $72.00 worth of fat and $8.00 worth of meat, this is the place to go and the plate to order. This did give us a good chuckle though as it was the impressed upon us at the start how ALL butchering was done in house, exclusively. We wondered how one could butcher in such a way to come up with only fat and no meat - quite a feat!"
Dined on 9/28/2013
On every level, the dining
experience is amazing. The quality of the food and preparation couldn't be better. With Chef Chad Colby at the helm, it's what I've come to expect."
Dined on 12/2/2013
The best dining experience I have
had in Los Angeles. Amazing Italian meats and sides with fabulous breads and delicious sides. On top of that, warm friendly service and great wines. It has the feel of a classy private dinner in a Tuscan home. A great place enhanced with 4 or more diners to enjoy their larger meat entrees. Not a spot for a vegan!"
Dined on 11/24/2013
I am already a big fan of Mozza
Osteria. Ate there for my Birthday last week and the waiter recommended their smaller venue around the corner. Two friends and I went this week to try out Chi SPACCA and adored it. Small but well appointed, with only 6 or so tables, soft lighting and an open kitchen. This is a carnivore's delight! We had the short ribs and the lamb shoulder, which were seasoned and cooked beautifully. Had the fennel and fried squash blossoms as sides and both were great. Go with a few friends, share entrees and enjoy with a great Chianti as we did. Loved everything about the place and will go back."
Dined on 11/11/2013
Everything we ate was solid. It
will be hard trying to order something else besides what we ordered last time. Everything was well prepared and well seasoned. The"
Dined on 11/10/2013
After discovering Mozza last year,
we've been huge fans of Mario Batelli and Nancy Silverton. We had high expectations given the experience at Mozza, and chi SPACCA delivered. Not only from the attentive, knowledgeable servers, but the food was fantastic! The razor clams were unexpectedly tender and briny, and the pork was out of this world! If you are interested in nose to tail, you will surely love this place"
Dined on 11/9/2013
salad was good not great
dressing eggplant was a little undercooked ribs were good not great wine was very good"
Dined on 11/8/2013
Very simple... Great food - Beef
and Bone Marrow Pie Great service - Veronica Great atmosphere - A little loud, but who cares. Fabulous. Will go back and will recommend."
Dined on 10/31/2013
We had a very early reservation on
a Sunday evening, and for a bit we were the only people in the restaurant so it was pretty quiet but I can imagine it gets pretty noisy when full. It is very small, not many tables, plus a counter area in front of the open kitchen. Nice, warm ambiance. Our waiter was extremely helpful and gave a great explanation of the menu. I recommend the affetatti misti to share, the selection of their in-house cured meats and pates, etc. Then we shared the "Moorish" lamb shoulder, short ribs, cauliflower and the kale salad. Everything was delicious, perfectly cooked with great flavors, and good sized portions. They know what they are doing. Small but reasonably priced wine list."
Dined on 10/21/2013
The food here is truly amazing --
the pure essence of the meat just melts in your mouth, and it's pure heaven for meat-lovers. Four of us dined and shared a number of dishes: the tomahawk chop; a "foccacia" that was like a buttery flaky "pizza" with a bit of baked-in cheese; the chacuterie plate with pork butter; and sides / dessert. We all agreed it was one of the best dinners we've ever had. We can't rave enough about the tomahawk chop that came with the tenderloin already cut plus to huge ribs with meat. Both were amazingly flavorful with just a liberal touch of fennel and other seasonings that just enhanced the meat flavor. The ternderloin was tender enough to cut with your fork. The rib bones yielded succulent slices of pork."
Dined on 10/20/2013
Wow, this place was amazing. The
focaccia is a must to try and the lamb, to die for. Great imported wines, all come in carafes. Small, intimate and very special. The effort that goes into creating these dishes is commendable. We will definitely be dining again there soon."
Dined on 10/13/2013
If you want a cozy, comfortable
and hip experience complete with homemade cured meats and great service; this is your spot. Sure, its a sidebar to the famous Mozza, but it creates a whole entire different experience. The restaurant feels like someone's home. We felt welcome as we checked out all the beautiful wines. The servers answered all questions and there was not one ounce of pretension. Love it."
Dined on 3/3/2013
So much of the menu ae gimmicks,
80oz steak, huge boned ribs. The actual cooking of such is okay"
Dined on 10/6/2013
I LOVE both Osteria Mozza &
Pizzeria M so I was geared up for a truly special dining experience. The Muscles were gritty and I stopped eating them after one tasted "funny." The Focaccia was crispy and delicious albeit a little greasy. The Bone Marrow Pie was definitely the star of the evening, (although quite mushroom heavy which wasn't mentioned in the menu, but I still immensely enjoyed the rich and developed flavors,) and the puff pastry was perfect. The Pollo Alla Diavola was fine, but not exciting. Did however enjoy a beautiful bottle of Sangiovese Chianti. TSU, I would definitely go back and hopefully get a true SPACCA dining experience. I wanted to love it as much as I do their other 2 LA restaurants, but it just fell short."
Dined on 9/14/2013
The tiramisu was too boozy. There,
I've given my only mildly negative comment about chi SPACCA. It's s terrific restaurant. The appetizer assortment, the lamb shoulder, the short ribs, the frittata, as well as the sides and fig & grape crostata were all fantastic. Can't wait to go back and try the rest of the menu."
Dined on 9/14/2013
So much oil!!!! The food would
have been amazing without it being drenched in it. Everything else (service, wine, ambiance, decor) was great. An example about the oil...our main we shared the lamb and it was perfectly cooked medium rare with a great char from the wood oven on the outside. It came however, soaked and sitting in a puddle of oil."
Dined on 9/9/2013
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