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Reservations

Reservations are accepted up to one month in advance to the numerical date (not including group dining). Chi Spacca accepts reservations for parties of up to 8 guests. For groups larger than 8, please contact our events team at events@mozza-la.com.

We require a credit card to secure a reservation. Your card will not be charged; however, in the event of a no-show or cancellation less than 24 hours prior to the reservation, your card will be charged a fee of $40 per guest.

Location

Date Use the format MM/DD/YYYY.

Time

Party Size

Menu

Categories

Salumeria

Speck: 15
Christmas Salame: 15
Trotter Fritti: 15
Affettati Mistiserves 2-4: 38
Porchetta Freddachicharron salsa: 18
Veal Tongueoregano vinaigrette: 14
Fett'untawith cetara anchovy & butter($12), with Puglia burrata ($15), with 'nduja ($12), with bistecca drippings ($15): 6

Capocollo: 15
Oregano Salame: 15
Pistachio Pâté: 15
Spacca Culatelloadd Puglia burrata ($10): 20
Duck Prosciutto: 18
Focaccia di Reccostracchino, olive oil: 30

Spuntini

Taralli della Corte: 3
Plate of CitrusCalabrian chili, olio nuovo, mint: 20
Fried Cardoonsgreen garlic crème fraîche: 16
Baked Squash Blossomsricotta, tomato vinaigrette: 16

Picklesmarket vegetables: 12
Marinated Olives & Pecorino: 12
Warm Salted Medjool Dates: 12

Macelleria

Grilled Octopuspuréed & fried ceci: 32
Roasted Amberjack Collarslabneh, zhug, smoked jalapeño: 32
Whole Kanpachi alla Piastraherb salad, charred lemon: 65
Wagyu Pepper Steakbacon, scallion, peppercorn, chive: 65
"Moorish" Lamb Shoulder Chopmint yogurt, cilantro: 48
Polla alla Diavola su Crostonepane rustique, onions, lemon: 42
Potato, Comté & Caramelized Onion Piemustard salad: 32
Tomahawk Porkchopfennel pollen: 90
Costata Fiorentina 36ozflannery dry-aged, bone-in New York: 185

Carabinero Prawnscharred lemon, olive oil: 59
Fried Calamari alla Piccatalemon-caper butter: 26
Cotechino SausageUmbrian lentils, fried rosemary: 21
Pancetta Wrapped Pork Sausagelemon, capers, garlic, chile: 28
Porcini Rubbed Beef Short Ribsscallions, salsa verde: 48
Dry Aged Duckbalsamic glaze, forbidden rice: 75
Beef & Bone Marrow Piebeef cheek, cippolini, funghi: 55
Bone in Ribeye 36ozflannery dry-aged, bone-in ribeye: 205

Insalate

Butter Lettucesfines herbs, lemon vinaigrette: 18
Puntarelle & Caulifloweranchovy, lemon, egg: 18
Spacca Caesarcauliflower, escarole, anchovy: 24

Little Gemsieved egg, bacon vinaigrette, herbed breadcrumbs: 22
Red Endive & Nittany Applered walnuts, pecorino toscano: 18

Contorni

Roasted Radishesgarlic, chile, lemon: 12
Roasted Baby Carrotscoriander, dill yogurt: 12
Roasted Baby Savoy Cabbagetoasted caraway vinaigrette: 12
Roasted Cauliflowercrushed lemon bagna cauda: 14

Fagioli al Fiascorosemary, garlic, olive oil: 12
Grilled Broccoli di Ciccogarlic lemon vinaigrette: 12
Baby Sweet Potatoesorange-brown butter, mascarpone: 14
Mashed Potatoes: 12

Bollicine

*available by the glass

NV Flor Prosecco*: 48
2013 Tre Monti, "Doppio" Pignoletto*: 40
NV Castel Noarna, Chardonnay: 80

NV Flor Rosato*: 48
2012 Buglioni, "Il Vigliacco": 70
2013 Saetti, Lambrusco*: 45

Vini Bianchi

*available by the quartino

2014 Montenidoli, Canaiolo Rosato*: 60
2013 Bastianich, Refosco Rosato: 48
2012 San Francesco, Falanghina Blend: 52
2013 Manni Nossing, Sylvaner*: 66
2012 Ettore Germano, Riesling: 78
2012 Brandini, Langhe Arneis*: 42
2011 Bastianich, Sauvignon Blanc: 48
2013 Foradori, Nosiola 'Fontanasana': 110
2011 Vigneti Massa Timorasso: 130
2012 Bastianich, Vespa Bianco*: 84
2010 Emidio Pepe, Trebbiano d' Abruzzo: 210

2013 La Kiuva, Nebbiolo Rosato: 45
2014 Bisci Verdicchio di Matelica*: 51
2011 Pietracupa, Fiano: 60
2013 Lambruschi, Vermentino: 130
2011 Venica & Venica, Pinot Bianco: 55
2013 Punta Crena, Pigato: 57
2012 Bastianich, Friulano: 48
2012 Pavese, Blanc de Morgex*: 60
2012 Paolo Bea, "Santa Chiara": 90
2006 Kante Chardonnay "La Bora di Kante": 130

Vini Rossi

*available by the quartino

2013 Monte dall'Ora, Valpolicella Classico: 52
2009 Tenuta Sella, Lessona*: 78
2013 La Mozza, "I Perazzi"*: 48
2012 Nusserhof, Elda Schiava, Bolzen: 75
2010 Cascina Fontana, Barolo*: 135
2007 Cavallotto, Barolo Riserva Bricco Boschis*: 240
2008 n*anticchia, etna rosso: 165
2012 Monteraponi, Chianti Classico 1500ml*: 160
2008 Sesti, "Phenomena" Brunello di Montalcino*: 270
2009 Le Rangnaie, Brunello di Monalcino: 165
2000 Fontodi, Flaccianello: 450
2009 Grifalco, "Damaschito" Aglianico del Vulture: 75
2010 La Mozza, "Aragone"*: 87
2010 Castello Romitorio, "Il Toro"*: 135
2003 Quintarelli, Amarone*: 750
2003 Di Prisco, Taurasi*: 160

2012 Bosco Agostino, Dolcetto d'Alba: 52
2013 Brovia, Barbera d' Alba*: 66
2013 Fattoi, Rosso di Montalcino: 68
2010 Olek Bondonio, Barbaresco: 135
2010 Guiseppe Mascarello, Barolo Monprivato 1500ml: 1000
2007 Ettore Germano, Barolo Cerreta: 175
2010 Gulfi, Nero d' Avola*: 60
2010 Fontodi, Chianti Classico: 115
2010 Felsina, "Fontalloro": 120
1999 Fontodi, Vigna del Sorbo: 335
2006 Bea, Sagrantino Pagliaro 1500ml: 425
2013 Tenuta dell'Ornellaia, "Le Volte"*: 66
2011 Bastianich, "Vespa Rosso": 90
2005 Quintarelli, "Ca Del Merlo": 220
2007 Emidio Pepe, Montepulciano d'Abruzzo*: 240
2008 Buglioni, Amarone*: 180