chi SPACCA

About chi SPACCA

Dining at chi SPACCA—surrounded by shelves of wine and a lively open kitchen—is like being a guest in an Italian home, with great company and magnificent food.

chi SPACCA's meat-driven menu, executed by Executive Chef Chad Colby (formerly of Mozza's Scuola di Pizza), highlights a menu of insalate, house-cured salumi like finocchiona, and contorni such as cauliflower alla piastra with crushed lemon bagna cauda. Beef and pork mains from the macelleria include Milk Roasted Double Pork Chop, Red Wattle Pork Segreto, and Bistecca alla Fiorentina.

chi SPACCA maintains B&BHG's commitment to sustainability. Through initiatives such as the no-bottled water policy, energy efficient lighting, and whole-animal purchasing, chi SPACCA strives to be energy efficient, conserve water, and reduce waste wherever possible.