Chi Spacca

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Michelin Green Star | Los Angeles, CA

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.

The Sustainability Print:

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

Carbon neutrality:

The restaurant works toward carbon neutrality by improving efficiency and purchasing carbon offsets to offset the impact of its wood-fired hearth.

Waste Diversion:

To minimize waste in the commercial meat industry, Chi Spacca buys whole animals. Their master butchers use every part of the animal—from the signature Tomahawk pork chops to the intricate house-cured salumi—ensuring nothing of the life sacrificed is squandered.

Insights

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.

chispacca.com/contact

chispacca.com

(323) 297 – 1133

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