Los Angeles is home to an eclectic mix of dining experiences, but nothing quite compares to the unique atmosphere and flavorful creations at Chi Spacca. Tucked away in the heart of the city, this butcher shop-turned-steakhouse offers a dining experience that takes you on a journey through exceptional cuts of meat and bold flavors.
First Impressions of Chi Spacca
Walking into Chi Spacca, I immediately felt as though I had stepped into a secret culinary gem. The intimate ambiance is a blend of rustic and modern, with wood-paneled walls, open kitchen spaces, and a welcoming, relaxed vibe. It’s clear from the get-go that this is a place where food is taken seriously, but not with any pretense. The staff, friendly and knowledgeable, made me feel like I was part of the family.
The Steak Tartare Experience
Among the many mouthwatering dishes on the menu, the Steak Tartare stood out as a must-try. A raw dish can often be polarizing, but Chi Spacca’s version was nothing short of a revelation. The steak was finely chopped and impeccably fresh, a true testament to the quality of the meat they serve.Topped with a perfectly balanced sauce and a sprinkling of chives, the flavors were rich but not overwhelming. A raw egg yolk, gently placed on top, added an indulgent creaminess that elevated the dish to new heights. What really set this tartare apart was its texture—each bite was a perfect balance of tender meat and the crunch of crispy breadcrumbs, which added an unexpected but delightful contrast.
As someone who’s had their fair share of quesadillas, I thought I knew what to expect, but nothing could have prepared me for the masterpiece that came out of Tacos Los Cholos’ kitchen. I opted for their signature Quesadilla—a hearty, warm tortilla stuffed with a generous helping of melted cheese and your choice of meat. I decided to go with the al pastor, and it was, without a doubt, the best quesadilla I’ve ever had.
And let’s not forget the toppings. The salsas were spicy and vibrant, each with its own kick—whether you prefer a smokey chipotle or a fresh, tangy green salsa, there’s something to elevate every bite. A squeeze of lime and a sprinkle of onions and cilantro, and this quesadilla transformed into a bite of
A Journey of Flavors
Chi Spacca doesn’t just serve steak; it offers an experience that combines classic Italian flavors with a focus on quality ingredients and expert technique. After the Steak Tartare, I ventured into their famous cuts of beef, which were just as impressive. The dry-aged bone-in ribeye was a standout—perfectly cooked with a caramelized crust and a melt-in-your-mouth center.
With each course, it became clear that Chi Spacca is not just about the food—it’s about the passion and attention to detail that goes into every dish. Whether you’re savoring a delicate tartare or enjoying a robust steak, the experience is one that you won’t soon forget.
Final Thoughts
Chi Spacca is one of those rare places where every bite tells a story. From the inviting atmosphere to the unforgettable flavors, it’s a true culinary adventure. Whether you’re a meat lover or just someone looking to experience the best of LA’s food scene, Chi Spacca is a place that should definitely be on your list.
So, if you find yourself in Los Angeles, make sure to stop by Chi Spacca for a dining experience that will transport your taste buds to new heights. And definitely don’t miss the Steak Tartare—it’s a dish that will leave you craving more long after you’ve left the table.
Recreating Steak Tartare at Home: A Simple and Delicious Recipe
If you’ve fallen in love with the flavors of Chi Spacca’s Steak Tartare, why not try your hand at making it at home? While the restaurant version is expertly crafted, you can easily recreate this dish in your own kitchen with a few high-quality ingredients and some simple techniques. Here’s a recipe to get you started:
Alba-Style Raw Beef
Experience the exquisite flavors of Italy with this Alba-Style Raw Beef Tartare. Bursting with fresh lemon juice and high-quality olive oil, this dish features tender, grass-fed filet combined with savory Parmigiano-Reggiano and optional white truffles for an elevated taste. Perfect for those seeking a sophisticated appetizer that’s both simple and impressive. Whether you’re a raw meat enthusiast or trying it for the first time, this recipe will delight your palate with its delicate balance of rich and zesty notes. Get ready to impress your guests with this elegant Italian classic!
4
20
minutes5
minutes350
kcal35
minutesKeep the screen of your device on
Ingredients
1 pound organic, grass-fed beef tenderloin finely chopped
6 tablespoons freshly squeezed juice from 2 medium lemons
2 cloves garlic lightly crushed
1/3 cup extra-virgin olive oil or to taste
Fine sea salt as needed
Freshly ground black pepper to taste
1 fillet anchovy cleaned and minced (optional)
Shaved Parmigiano-Reggiano for garnish (optional)
Fresh white truffle or wild mushrooms thinly sliced (optional)
- Alternative Ingredients:
Beef Tenderloin: Substitute with organic sirloin steak if unavailable.
Lemon Juice: Lime juice can be used for a different citrus profile.
Anchovy: Omit for a vegetarian version or replace with capers for a similar umami flavor.
Parmigiano-Reggiano: Use Pecorino Romano as a substitute for a different cheese flavor.
White Truffle: Replace with finely chopped wild mushrooms like porcini for a less expensive option.
Olive Oil: Avocado oil can be used for a different healthy fat alternative.
Directions
- Selecting the Perfect Beef – Start by choosing a prime cut of organic, grass-fed beef tenderloin. Ensure it’s fresh and of high quality. Use a sharp 8-inch chef’s knife to meticulously chop the meat into very fine pieces, aiming for a texture that enhances the dish without overprocessing. This should take about 10 minutes.
- Preparing the Flavor Base – In a medium-sized mixing bowl, combine the finely chopped beef with the freshly squeezed lemon juice and slightly crushed garlic cloves. The acid from the lemon will delicately ‘cook’ the meat, infusing it with bright citrus flavors. Let this mixture sit for approximately 5 minutes to allow the flavors to meld.
- Seasoning and Final Touches – Drizzle the mixture generously with extra-virgin olive oil, adding salt and freshly ground black pepper to taste. If opting for the anchovy, incorporate it at this stage for an added depth of flavor. Gently mix all ingredients to ensure even distribution, which should take about 3 minutes. Optionally, top with shaved Parmigiano-Reggiano and thin slices of white truffle or wild mushrooms before serving to elevate the presentation.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 400mg
- Potassium: 300mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Protein: 30g
- Vitamin A: 10IU
- Vitamin C: 30mg
- Calcium: 100mg
- Iron: 3mg
