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L.A. Times Restaurant Review: Chi Spacca Is All About the Meat

“The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char, and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato, or a decorative sprig of parsley? There is not — just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.”