Tag Archives: Chi Spacca

The 10 Best Things I Consumed in 2018


It’s that time of year for blogs to make predictions, present year-end wrap-ups and bestow awards. In keeping with the custom, here’s my annual list of the ten best things I ate and wrote about during the past year.

Deep Fried Fluffer Nutter with Fresh Bananas from Black Market Liquor Bar


10. Deep Fried Fluffer Nutter with Fresh Bananas from Black Market Liquor Bar. More chefs need to find ways to incorporate marshmallow fluff into their food.

Hamachi in Monochrome, Sweet Pea in Pastel from Dialogue


9. Hamachi in Monochrome, Sweet Pea in Pastel from Dialouge. Three words: Off. The. Hook.

Pappardelle with Ragu Bolognese “Vecchia Scuola” and Parmigiano Reggiano from Felix


8. Pappardelle with Ragu Bolognese “Vecchia Scuola” and Parmigiano Reggiano from Felix. Q: What do you call a fake noodle? A: An impasta. The Pappardelle at Felix is incredible and deserves better than that joke.

Black Barley “Risotto” with Fermented Black Garlic Tea, Wheat Grass and Fiscalini Cheese Crisp from Kali


7. Black Barley “Risotto” with Fermented Black Garlic Tea, Wheat Grass and Fiscalini Cheese Crisp from Kali. Fermented garlic tea and wheat grass aren’t ingredients that usually come to mind when reminiscing about the best things you’ve eaten during the past year. Surprise!

Butterscotch Budino with Sea Salt and Rosemary Pine Nut Cookies from Pizzeria Mozza/Chi Spacca


6. Butterscotch Budino with Sea Salt and Rosemary Pine Nut Cookies from Pizzeria Mozza/Chi Spacca. Fun fact: the word “Budino” originally referred to a type of medieval sausage. Now it’s just the Italian word for what we Americans call pudding.

Grilled Heritage Pork in Koji, Pickled Daikon and Leek from Shibumi


5. Grilled Heritage Pork in Koji, Pickled Daikon and Leek from Shibumi. Those familiar with this blog knew there was going to be something Japanese on this list and also something on this list which is primarily pork. The exciting news this year is that these two things are combined!

Beef & Bone Marrow Pie from Chi Spacca


4. Beef & Bone Marrow Pie from Chi Spacca. Think about the best pot pie you’ve ever eaten and how much you enjoyed it. Now multiply that feeling by ten.

Momotaro Tomato with Bagna Cauda, Lap Xuong and Creme Fraiche from Here’s Looking at You


3. Momotaro Tomato with Bagna Cauda, Lap Xuong and Creme Fraiche from Here’s Looking at You. A lot of people don’t know that a tomato is actually not a vegetable, but a fruit. This is the best fruit dish in LA.

Peanut Butter Meringue Pie from Pie ‘n Burger


2. Peanut Butter Meringue Pie from Pie ‘n Burger. I have nothing against apple, cherry or pumpkin, but it’s amazing to me that peanut butter is not the most popular pie flavor.

Foie Gras Halva with Creamy Pâté, Date Paste, Black Sesame and Buckwheat Loaf from Bavel


1. Foie Gras Halva with Creamy Pâté, Date Paste, Black Sesame and Buckwheat Loaf from Bavel. This dish combines the flavors of two of my favorite things: fatty goose liver and the the candy you buy at the cashier counter when you leave a Jewish deli. It’s the best thing I consumed and wrote about in 2018.

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Filed under Downtown, Hollywood, Koreatown, Mid-City, Pasadena, Santa Monica, Studio City, Venice

The Post Where I Use a Jewish Holiday Song to Describe a Pork Chop


Every Passover, we Jews sing a thousand-year-old song called “Dayenu,” which roughly translates to “It Would Have Been Enough.” It’s a song of appreciation for all the many gifts granted to us by God, and we sing that just one of such gifts alone would have been enough. Sorry Rabbi, but whenever I dine at Chi Spacca, I think of this song.

Chi Spacca is an upscale Italian steakhouse and their charcuterie plate (called Affettati Misti) is the best in town. All the meats (often including coppa, salami, speck, pancetta and/or lardo) are cured in-house and served with butcher’s pâté and trotter fritti. I recommend dining at Chi Spacca for this salumi board alone. However, my love for the Affettati Misti is nothing compared to my obsessive passion for the Focaccia di Recco. This cripy-edged flatbread is stuffed with salted and fermented mozzarella and baked and served in a special pan imported from Piedmont, Italy. It’s unbelievably amazing.

But I’m just getting started here folks. Chi Spacca serves a Beef and Bone Marrow Pie that is to die for. It’s a rich, golden-crusted beef pot pie with a baked marrow bone coming out of the top. If you go to Chi Spacca and just have the charcuterie, focaccia and pot pie, it would be one your best meals ever. But you would be sorely missing out if you didn’t also get the Tomahawk Pork Chop. This giant chop is rubbed with fennel pollen and then grilled to perfection. It’s easily one of the best pieces of meat I have ever consumed.

And even if you ordered none of the above, a trip to Chi Spacca would be well worth it if you just ordered the Butterscotch Budino with Sea Salt and Rosemary Pine Nut Cookies, a dessert which Chi SPACCA shares with its sister restaurants Osteria Mozza and Pizzeria Mozza. This pudding is one of my favorite desserts in the City. Thank you Chi Spacca. DAYENU!

Chi Spacca is located at 6610 Melrose Ave, Los Angeles (on the border between Hollywood and Hancock Park).

Toasted Pane Bianco with Beillevaire Butter

Warm Medjool Dates

Affettati Misti

Razor Clams

Focaccia di Recco

Insalata Primavera with Artichokes, Fennel, Asparagus, Hearts of Palm, Olio Nuovo and Pecorino Toscano

Tomahawk Pork Chop

Butterscotch Budino with Sea Salt and Rosemary Pine Nut Cookies

It’s an intimate restaurant with an open kitchen.

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Filed under Hancock Park, Hollywood, Mid-City