Our burgers & melts are available for takeout & dine-in the first Saturday of every month from 11:30 a.m. to 2:00 p.m.
We are no longer taking preorders online and will just be taking orders in person.
Seating is first come, first serve. Beer & wine available as well.
Nancy’s Backyard Burger recipe has gained notoriety over the years. The recipe has been featured in numerous publications (including the LA Times), and backyard cookouts at her home have been auctioned to support local charity organizations. Now Chef Nancy brings her affinity for burgers to chi Spacca on the first Saturday of every month. We’re featuring a series of burgers & sandwiches from Nancy drawing inspirations from the countless progenitors of this American classic.
“The key is to choose toppings that complement the flavor of the meat. There’s a reason that cheese, onions, pickles, and bacon are traditional: They’re strong enough to stand up to the intense flavor of beef while adding a little something extra.” – Nancy Silverton
Classic Spacca Burger
It starts with Nancy’s version of a classic cheeseburger on Martin’s sesame seed bun— cheddar cheese, lettuce, onion, tomato, pickle & Calabrian chili aioli. (check out our Classic Spacca burger featured in LA Mag here).
Inspired by a smash burger our Executive Chef stumbled upon in the great state of Oklahoma. Our smash burger has two dry-aged smash patties, seared on the flat top with a mound of thinly sliced onion & topped with American cheese, mustard & pickle.
Olive oil braised tuna, aged white cheddar and aioli on Bub & Grandma's ciabatta. Served with hand-cut potato chips.
Aged white cheddar, yellow cheddar, pickled mustard seeds, whole-grain mustard & shaved onions on grilled sourdough. Served with hand-cut potato chips.
Lamb burger with roasted eggplant, caramelized onion and amba yogurt. Served with fries & Calabrian mint aioli.