Chi Spacca

Could one of the best Italian restaurants not have a single pasta or pizza dish on the menu? Meet Chi Spacca. If you’ve had the chance of visiting Dario Cecchini’s Antica Macelleria, this is the closest you’ll come to carnivore’s paradise. At Chi Spacca, Nancy Silverton (Osteria Mozza, Pizzeria Mozza) and her team are curing over 1000 pounds of meat to make salumi, pancetta, balls of pig’s feet and everything else that deserve to land on your table to start your meal. Forget your cholesterol and go heavy on the meat: one fall-off-the-bone lamb neck braised for four hours, a Tomahawk pork chop dusted in fennel pollen, or a bone marrow pie. If you’re ready to ignore BOTH your cholesterol and your savings account, order the ‘bistecca Fiorentina’, a 50oz dry-aged Black Angus porterhouse, which costs more than $200. Don’t even bother ordering sides, except for the focaccia di Recco, which comes from a little hill town near Genoa, lavishly plumpy with a layer of stracchino cheese. Just what the doctor ordered.