chi SPACCA

Heralded as a "meat speakeasy" by Food & Wine Magazine, chi SPACCA has come to represent the quintessential new Italian dining experience, where accompaniments like the Foccacia di Recco, warm salted Medjool dates, and Culatello & Puglia burrata are just sideshows for the rest of Chef Alisa Vannah's wood-fired menu which features a 42-ounce Tomahawk pork chop, a 36-ounce dry-aged bone-in New York Costata alla Fiorentina, and a 50-ounce dry-aged porterhouse Bistecca Fiorentina. Enchanted by the artistry of Italian salumi culture, we built the first “dry cure” program in Los Angeles so that we could experiment and perfect Italian charcuterie techniques in house.

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Join us for this celebration of the Berkshire pig from Heritage Foods, where the star of the show is a crispy, roasted pig’s head. Accompanied by seasonal sides and vegetables, this menu also features our greatest hits, such as the Foccacia di Recco with Ham, our house-made salumi, and the Pork Tomahawk with fennel pollen. Affectionately known as the Big, Bad Wolf Special, we hope this meal blows you away. $125 per person, excluding taxes and fees. Available for parties of 4-8 guests. Please email us at reservations@mozza-la.com to book! *Requires 48 hours notice. Only available Monday - Thursday. *Sommelier selections, our full wine list, and additional food are available for purchase upon consumption. *Cancellations less than 48 hours in advance of this experience will incur a charge of $75 per person.

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