In February, the Mozza cabal sprung Chi Spacca on Hollywood. A showcase salumeria inspired by chef Chad Colby’s weekly “Salumi Nights” at Scuola di Pizza, the tiny restaurant notably opened as the city’s first formally sanctioned cured meat program and has been slammed since day one. Nowness studies the butchery-intensive project today from the perspective of both Colby and partner Mario Batali, letting us in on the sounds of the chef sharpening his knives and visions of translucent pork slivers and hulking red cuts of sustainable pork and beef. Along the way, Colby conveys the reward of taking one’s time and Batali dishes on how growing up broke yielded an excellent calves brains raviloi on the family table. Take a look in this video tribute to the ambitious new Melrose restaurant.
Mario’s Meats [Nowness]