Chad Colby’s meat skills were previously on display only at Scuola di Pizza, an intimate, open-kitchen concept by the Mozza empire’s Joe Bastianich, Nancy Silverton, and Mario Batali. Colby’s handiwork is now the star at chi SPACCA, the newest meat-centric addition to the Mozza complex at Highland and Melrose. Dinner is served Monday through Friday via an a la carte menu, but on Saturdays a single-seating nose-to-tail feast is the only option.
Chowhound LizHemrich23 stopped in on a weeknight and loved the huge portions of beef and bone marrow pie for two and pollo al diavolo. Fungi ripiene, charcuterie, garlic bread—everything was proof, LizHemrich23 says, that “whatever they do is out of this world.”
The five-course Saturday feast impressed condementia. Standout dishes included a rich Parmesan soufflé with pork ragu and a roasted pork shoulder with crackling over kale. “I will definitely go back.”
Discuss: Chi Spacca
Image from chi SPACCA / Facebook