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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

Spacca Burger Saturdays

Every Saturday from 11:30am to 2pm at chi Spacca. Pre-Order Tuesday-Friday by calling 323.297.1130. Saturday orders can be placed online or over the phone.

Classic Spacca Burger & FriesDry-aged Spacca beef patty, Calabrian mint aioli, cheddar cheese, lettuce, caramelized onion, tomato & pickle on a sesame seed bun. Served with fries & Calabrian mint aioli.***The Classic is cooked rare as Nancy intended.***: 16

Sooner Smash Burger & FriesDry-aged Spacca beef double smash patties, American cheese, yellow mustard & shaved onions. Served with fries & Calabrian mint aioli.: 16

Salumeria

Spacca Affettati Mistiduck prosciutto, pistachio salame, coppa, speck, pancetta: 35
Veal Tongueoregano vinaigrette: 16
Pane Biancofett'unta: 6
Assorted Spacca Picklesmarket vegetables: 10

Spacca Culatello & Puglia Burrata: 25
Focaccia di Reccostracchino, extra virgin olive oil: 30
Salted Warm Medjool Datesextra virgin olive oil, Maldon sea salt: 10
Marinated Olives & Cacio di Roma: 12

Insalate

Butter Lettucesfines herbs, lemon vinaigrette: 16
Avocado & Pea Shootsculatello, pine nuts: 24

Spacca Caesarescarole, cauliflower, anchovy: 26
Spacca BLTheirloom tomato, watercress, bacon, aioli, breadcrumbs: 20

Macelleria

Chilled Harissa Prawnsaioli: 26
Whole Branzinogrape leaf, herbs, pan fried beans: 46
Cedar Plank Smoked Sea Troutshelling beans, rouille: 34
Pollo alla Diavola su Crostoneroasted petaluma chicken: 40
Wagyu Pepper Steakcharred onion, peppercorn sauce, grainy mustard: 61
Costata alla Fiorentina 36 oz50-day dry-aged, bone-in New York: 175

Vegetable Pot Piecaramelized onion, comté, potato: 32
Lobster Pot Piecipollini onions, carrots, mushrooms, leeks: 63
Pork Milanesesungold tomatoes, wild arugula, lemon: 42
Porcini Rubbed Short ribssalsa verde, scallions: 52
"Moorish" Lamb Shoulder Chopmint yogurt: 52
Bistecca Fiorentina 50 ozCreekstone Farms: 265

Contorni

Grilled Broccoli di Ciccogarlic-lemon vinaigrette: 12
Creamed Cornbutter, black pepper: 12
Roasted Eggplantsaffron onion, pickled mango yogurt: 14
Jimmy Nardello Peppersextra virgin olive oil, sea salt: 12

Roasted Cauliflowercrushed lemon bagna cauda: 14
Roasted Cabbagecaraway vinaigrette: 14
Mashed Potatoesbutter, cream: 12