Where wood-fired flames meet Italian butchery traditions, Chi Spacca Los Angeles emerges as Nancy Silverton's bold tribute to carnivorous craft, transforming the corner of Melrose and Highland into a meat lover's sanctuary that redefines fine dining through primal sophistication.

Born from the popular salumi dinners at Scuola di Pizza, Chi Spacca—Italian for "she who cleaves"—opened in 2013 as the carnivorous heart of Silverton's celebrated "Mozzaplex." Under the culinary direction of Chef Chad Colby, who developed LA's first authorized in-house dry-cure salumi program, this intimate dinner-only destination has earned Michelin recognition for its unwavering dedication to whole-animal butchery and Italian curing traditions. Silverton, the James Beard Outstanding Chef behind La Brea Bakery and the Mozza empire, envisioned Chi Spacca as a modern Italian steakhouse where ancient techniques meet contemporary excellence.

The menu celebrates meat in its purest forms, anchored by the legendary 50-ounce Bistecca Fiorentina—a magnificent dry-aged porterhouse that arrives charred to perfection from the wood-burning oven. The equally impressive Tomahawk Pork Chop showcases the kitchen's mastery of fire and timing, while the indulgent Focaccia di Recco and house-cured salumi boards demonstrate the restaurant's commitment to Italian authenticity. The acclaimed Beef and Bone Marrow Pie encases rich, smoky flavors in flaky pastry, while the 24-hour brined Pollo alla Diavola proves that excellence extends beyond red meat. Seasonal vegetables and pristine seafood, including the Grilled Octopus with Meyer lemon, receive the same meticulous attention, ensuring every dish reflects the restaurant's bold, rustic philosophy.

The intimate candlelit dining room, with wine-lined walls and an open kitchen showcasing the butchery craft, creates an atmosphere that's both primal and refined. The visible dry-cure room and prominent wood-fired grill transform dinner into theater, while the knowledgeable service team guides guests through large-format selections designed for sharing. The Italian-focused wine list, featuring exceptional Barolos and Brunellos, complements the robust flavors perfectly. Limited seating across two nightly seatings creates an exclusive atmosphere, while Saturday's special "nose-to-tail" feasts offer the ultimate carnivorous celebration.

Chi Spacca represents more than fine dining—it's a pilgrimage for those seeking Los Angeles' most authentic Italian meat experience. Reservations through Resy book quickly, making advance planning essential for experiencing this Michelin-recognized temple to Italian butchery traditions.