1/28/2013 04:00:00 PM

Mozza's New Chi Spacca Opens Feb. 4

This is the best news we could get for Italian Food Week here at Zagat: the new charcuterie-focused Mozza, aka Chi Spacca, will debut exactly a week from today. It's like a big mortadella-wrapped present to ourselves. As we previously mentioned, Chi Spacca, which means "cleaver" in Italian, will feature chef Chad Colby's house-made cold cuts, something he's damn-near perfected after a couple years of pig dinners, curing experiments and travels to Italy. The salumi nights have been wildly popular at the Scuola di Pizza, so Nancy Silverton, Mario Batali and Joe Bastianich agreed that it should become something more than just a spot for weekly dinners.

According to the LA Times, there will be more on offer than just Colby's fantastic speck, capocollo, sausages, terrines and lardo including a 42-ounce "tomahawk" pork chop and an 80-ounce bistecca fiorentina, which will cost a pretty penny ($68 and $311, respectively), and the weekly nose-to-tail family-style feast will continue on Saturday nights. There will be other roast meats, as well, plus some seafood and veg options. Nightly seatings are at 6 and 8:15 PM, and walk-ins can angle for a seat at the bar (except on Saturdays). That corner of Melrose and Highland just keeps getting more and more delicious. Chi Spacca is located next to Mozza 2 Go.


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