Skip to content

Close Close the reservation panel.

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

Whole Musclespancetta, speck: 15
Pate & Terrinebutcher's pate, trotter fritti: 15
Spacca CulatelloSugar Cube melon ($6): 22
Toasted Pane Biancofett'unta ($6),'nduja ($10), bistecca drippings ($10), Cetara anchovy & butter ($10), Beillevaire butter ($10): 6

Salumitoscano salame, tocai salame: 15
Affettati Mistiserves 2-4 $30.00 serves 4-6 $40.00
Focaccia di Reccostracchino, olive oil: 25

Macelleria

Grilled Octopuspureed & fried ceci, lemon: 30
Grilled Lamb Sausagepeppers & onions: 27
Porcini Rubbed Beef Short Ribssalsa verde, scallion: 40
Roasted Lamb Rackblack garlic, dijon: 65
Dry Aged "Liberty" Duckbalsamic glaze, forbidden rice: 65
Tomahawk Porkchopfennel pollen: 90
Bistecca Fiorentina 42ozdry-aged bone-in porterhouse: 225

Grilled Quail Spiedinoshaved summer squash: 32
Whole Branzino alla Piastraherb salad, lemon, olive oil: 40
"Moorish" Lamb Shoulder Chopmint yogurt, cilantro: 43
Polla alla Diavola su Crostoneroasted Petaluma chicken: 43
Beef & Bone Marrow Piebeef cheek, cippolini, funghi: 55
Costata alla Fiorentina 42ozdry-aged bone-in New York: 200

Insalate

Butter Lettucesfines herbs, lemon vinaigrette: 15
Burrata & Stonefruitnectarine, pluot, mint, mizuna: 18
Avocado & Peashootsculatello, Sicilian pine nuts, olio nuovo: 18

Little Gemsieved egg, bacon vinaigrette, herbed breadcrumbs: 18
Spacca BLTbacon, watercress, aioli, beefsteak & sungold tomatoes: 18

Contorni

Charred Green Beansalmonds: 12
Roasted Baby Savoy Cabbagetoasted caraway vinaigrette: 10
Roasted Cauliflowercrushed lemon bagna cauda: 12
Jimmy Nardello Peppers: 12

Grilled Broccoli di Cicco: 12
Fire Roasted Turnipschili flake, garlic, lemon: 12
Roasted Baby Carrotsdill yogurt: 12
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