Anthony Bourdain Loved This Italian Steakhouse in Los Angeles

Renowned for his fearless culinary adventures, Anthony Bourdain traveled the world exploring local cuisines, from bustling street stalls to intimate family dinners. While he discovered countless hidden gems abroad, one of his most cherished restaurants was right in his hometown of Los Angeles: an Italian steakhouse named Chi Spacca.

Established in 2013 on Melrose Avenue by acclaimed chef Nancy Silverton, Chi Spacca quickly earned a spot on numerous "Best Of" lists. By 2016, after spending more time filming in L.A. and exploring the city's food scene, Bourdain shared with Thrillist his newfound admiration: "I hadn't been to Chi Spacca before. That was amazing. I really, really, really appreciated it and enjoyed it."

Chi Spacca embraces a nose-to-tail philosophy, utilizing every part of an animal to create exceptional dishesa concept Bourdain deeply respected. The restaurants name translates to "he who cleaves," reflecting its meat-centered focus. It pioneered Los Angeles's first "dry cure" program inspired by Italy's salumi traditions, experimenting extensively with cured meats while offering a diverse menu beyond charcuterie.

During his visit, Bourdain raved about the restaurant's offerings, including fantastic salumi, grilled octopus, warm figs, roasted and stuffed zucchini blossoms. He also indulged in a massive Fiorentina steak, perfectly aged and cooked, alongside a rich beef and bone marrow pie encased in pastrydishes that left a lasting impression on him.

The Fiorentina, likely a 50-ounce dry-aged, bone-in porterhouse, is priced at nearly $300 as of 2025. The beef and marrow pie, filled with beef cheek, cippolini onions, and mushrooms, costs around $70 and remains a favorite for visitors. One diner described it as "rich, savory, melt-in-your-mouth goodness wrapped in a flaky crust," a dish that lingers in memory after the first bite.

Chi Spacca continues to be a destination for meat lovers and food enthusiasts alike, maintaining the high standards and inventive spirit that earned Anthony Bourdains admiration.

Author: Olivia Parker