Chi Spacca

A distinguished member of the Mozza family in Los Angeles is a “meat-centric” temple that challenges the notion that steakhouse culture cannot be sustainable. Chef Chad Colby and the team prioritize deep relationships with local ranchers and utilize seasonal produce from the nearby Farmers’ Market. By combining traditional Italian butchery techniques with a modern commitment to ethical sourcing and waste reduction, Chi Spacca stands out for its strong triple-bottom-line approach, giving equal importance to people, the planet, and profit.

At Chi Spacca, caring for the environment is part of everyday operations.

By using the whole animal in a high-end Italian restaurant, Nancy Silverton proves that a meat-focused place can still care for the environment. In Los Angeles, where “farm-to-table” is common, Chi Spacca’s 100-mile sourcing and in-house curing set it apart. It is a top spot for people who want to enjoy great meat while supporting a business that works to reduce its environmental impact.