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  • chi SPACCA

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chi SPACCA Details

  • Dining Style: Casual Dining
  • Website: http://www.chiSPACCA.com
  • Email: reservations@chiSPACCA.com
  • Phone: (323) 297-1133
  • Hours of Operation:
    6pm - 11pm

    5pm - 11pm

    5pm - 10pm

    Walk-Ins accommodated at on a first come, first-served basis
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Contemporary Italian
  • Executive Chef: Chad Colby
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Counter Seating, Wine

Getting there

  • Cross Street: Citrus & Highland
  • Parking: Valet
  • Parking Details: Valet entrance is on Highland just south of Melrose Ave, in front of Pizzeria Mozza. .
A word from chi SPACCA
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerBest Overall
  • Diners' Choice WinnerBest Ambiance
  • Diners' Choice WinnerBest Food
Diner Reviews
  • "Everything was wonderful from the moment we were sat. The dining room is lovely and every table has a great view of the open kitchen. The entire staff works as team to ensure you are never waiting for anything, providing excellent service. The food was delicious - I would recommend going with at least 4 people, as the dishes are meant to be shared and, trust me, you want to try as many as possible. There were absolutely no misses at our table! Another win for the Mozza team!"
    Dined on 3/19/2014
  • "Looking for a place where it would be worth it to try every item on the menu at least once? The appetizer sampler "affetati" is incredible. We could have drank the salad dressing and the beefsteak tomatoes popped in our mouths. Topping it all off with the beef short ribs, cooked to perfection with mouthwatering seasoning, we savored the flavors for the rest of the night."
    Dined on 4/9/2014
  • "chi Spacca is a meat lovers smorgasbord. Everything is prepared with precision authenticity and care. Our server, George, was well informed and polite to the point of perfection. We dined on the forcaccia bread (not to be missed), salami (spicy), beef and bone marrow pie, insalata mistinanza... It was all out of this world!"
    Dined on 4/9/2014
  • "Amazing dining experience. The food was phenomenal. The service impeccable."
    Dined on 4/6/2014
  • "Everything is amazing!!! The room, the wait staff and the food!!! What more could you ask?"
    Dined on 4/4/2014
  • "I found this place through Horizons, on a flight to Brussels. Left the young adults at home and dined with my husband. And ... perfect. The bread and salumeria were fantastic - went perfectly from there! We had the pork, BTW. I am not so familiar with Italian wines, so that was a bit of a challenge, but we picked middle of the road and it was delicious. The restaurant is small - which is fine - and there were a few couples, a few "bigger" groups, but all made a great ambiance. After spending LAST year's spring break in Italy, I'd say this was the best Italian dinner we had for THIS spring break! It was really a great meal."
    Dined on 3/31/2014
  • "A fabulous chef cooking really wonderful food. Owned by Mario Battali, Nancy Silverton & Joe Bastianich."
    Dined on 7/12/2013
  • "The food was spectacular. Served family style, and recommend for group of 4+, or 2 people with very big appetite. Most of the dishes were very rich and hearty, great with a glass of red. The service was excellent. The staff were very knowledgeable and friendly. Had a extremely great time there."
    Dined on 3/30/2014
  • "Well if you like huge portions of meat, then you have come to the right place. The restaurant is very small and cozy. The food is good but a bit too much if there are only two of you so you’re limited in ordering a lot of items, which we like to do. We were able to try a few items and ordered the short ribs since this meat option was probably the smallest they had. We enjoyed it along with the sides. I wouldn’t order the mash potatoes since it was really nothing special."
    Dined on 3/8/2014
  • "Reality does not justify the hype. Still, a solid restaurant."
    Dined on 3/27/2014
  • "We celebrated my boyfriend's birthday at Chi Spacca and we were both very pleased with the experience. I was beyond grateful that our waiter told us that we did not need to order as much food as we were planning to. I did still however think that the mixed Salumi platter was actually too much meat for 2 people to start a meal with and we were almost full just after eating that. It would have been more appropriate for 3 or 4 people to share. In my opinion the wine was incredibly overpriced considering that the $77 bottle we ordered was for sale at Mozza to go (connected to this restaurant) for $28. A bit disheartening to see that."
    Dined on 3/22/2014
  • "One of the best dining overall experience! From the hostess to the waitress to the manager everyone was very friendly! We arrived a bit early, we were informed our table was not ready, and hostess suggested we go to the bar at the osteria, she even came to get us from the bar to let us know our table was ready! Sat us down, our waitress was awesome, I forgot her name (Russian gal) very knowledgeable, gave a lot of history of the food region. You can tell she was well versed at her job and truly enjoyed what she does. She gave us recommendations, the pork chop loin/belly was on a different level, taste how it was cooked, the crust. The razor claims were great, never had that until last night! The roasted cauliflower was great as well!"
    Dined on 3/21/2014
  • "The food was exceptional, the service was top notch, and the overall experience went above and beyond what I expected."
    Dined on 3/20/2014
  • "I have been at Chi Spacca a couple of times. The quality of both service and food are as good as it gets. They are busy, but they do not show the attitude other hard to get tables show in town. Too bad it is so hard to get a reservation on short notice or I would go more often. The grilled meats are particularly good. Highly recommended."
    Dined on 3/13/2014
  • "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