Esquire’s Best New Restaurant’s in America 2014
Esquire’s Josh Ozersky scoured the country for the ten best new restaurants in the land.
“Any meatery has to be judged by its steak, though, and that’s what puts Chi Spacca over the top: a four-week-old aged porterhouse, obese and gorgeous and cooked with constant turning and tempering over a live almond-wood fire. Like the pork chop, the pie, and, really, all of Chi Spacca, the steak speaks for itself. And what it says is ‘I am meat. Love me.’ And we did.”