Anthony Bourdain's Favorite LA Steakhouse: Chi Spacca

Chi Spacca, meaning 'he who cleaves,' emphasizes meat. The restaurant pioneered Los Angeles's dry cure program, drawing from Italy's salumi tradition. Bourdain enjoyed the fantastic salumi, grilled octopus, warm figs, and roasted zucchini blossoms. A standout dish is the 50-ounce, dry-aged, bone-in porterhouse, priced around $300. The beef and bone marrow pie, filled with beef cheek, cippolini onions, and mushrooms, is also a favorite, costing nearly $70. Yelpers describe it as 'rich, savory, melt-in-your-mouth goodness wrapped in a flaky crust.'

Chi Spacca is known for its meat-centric menu, particularly its dry-aged steaks and beef and bone marrow pie.

Chi Spacca is located on Melrose Avenue in Los Angeles.

Bourdain raved about the Fiorentina steak and the beef and marrow pie.

Chi Spacca offers a unique dining experience for meat lovers, emphasizing quality and nose-to-tail dining. Bourdain's endorsement highlights the restaurant's commitment to culinary excellence and innovative dishes. It showcases how a chef's dedication and passion can turn a simple steakhouse into a must-visit destination.

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