Hollywood suddenly finds itself in the midst of a meat frenzy, as two of 2013’s biggest brand expansions are finally upon us. Chi Spacca, Mozza’s full fleshing-out of the salumi bar concept started by chef Chad Colby, officially opens tonight in the former Scuola di Pizza space on Melrose, featuring the city’s first fully licensed meat-curing salumeria, as well as a menu of grilled and roasted meats like lamb neck stracotto, porcini-rubbed short ribs, razor clams alla piastra, veal and bone marrow pie, and porcetta-style duck.
Of the project, Nancy Silverton tells Singapore’s Today Online, “Four months ago, we did a little 30-seat restaurant and people really loved the idea, so we decided to turn it into a five-day-a-week restaurant.” If you know Mozza, expect precision, high prices, and sold-out seats.
In more good news for Hollywood, Mark Peel’s former Tar Pit space is now home to the first truly legit barbecue offering in the city’s center for quite a long time. Bludso’s Bar & Que, descended from Kevin Bludso’s critically-praised Compton hub of Texas barbecue, is now open for friends and family dinners on LaBrea.
Opened by Jason Bernstein and James Starr, owners of The Golden State, Zagat catches the scent of smoke already in the air, spending Game Day over the unlikely combination of barbecue and craft cocktails in dishes like pulled pork, Bludso’s beloved brisket, dry-rubbed pork ribs, mac and cheese, beans, and rib tips, served alongside drinks like a beer-aided margarita, bourbon, and a well-curated selection of beers like one would expect from The Golden State crew. An opening is predicted sometime this or next week.
Earlier: What to Expect at Mozza’s Chi Spacca, Opening February 4 [GS]