You'd be remiss if you didn't start with a big platter of Colby's salumi, and perhaps the best way to experience it is to order the assortment of cold cuts. Desserts are handled by Mozza Pastry Chef Dahlia Narvaez, and to drink, you'll find a small, reasonably-priced chalkboard wine list featuring selections by the quartino. The chi SPACCA menu, unsurprisingly, focuses on meat of multiple forms, though there are a few requisite salads as well. The Scuola di Pizza hasn't changed much from its days hosting the family dinners, with the open kitchen clearly taking center stage. As for the pizza and pasta classes formerly held at the Scuola di Pizza, they'll be moved to daylight hours during the weekends. Saturday nights, meanwhile, will be reserved for "nose-to-tail" dinners. Apparently, due to alcohol licensing restrictions, the restaurant will only offer two seatings of 30 diners a night, starting at 6:00 and 8:00, Monday through Friday, though there'll be room for walk-ins at the bar. At the beginning of 2013, the Salumi Bar expanded its days of operation, all seemingly in preparation for the launch of chi SPACCA. He even won 2011's Cochon 555 tasting along the way. He even built a special walk-in dry-curing room in the back, and established LA's first fully legit, fully legal salumi program.Īs such, Colby began serving his resulting product at the Scuola dinners, and then, in May 2012, started a special Salumi Bar night on Thursday evenings. These became quite the sensation, and during this period, Colby had also been experimenting with preserving his own meat. Nancy Silverton and Matt Molina started out teaching cooking classes there (hence the name Scuola di Pizza), but in late 2010, Silverton tapped Manhattan Beach native Chad Colby to hold weekly family-style, prix fixe dinners in the space. The long-awaited restaurant debuted on February 4th, and features Chef Chad Colby's well-regarded housemade salumi and other meat-centric plates.įor those unfamiliar with what's been going on, it all started with a private dining room, one situated inside Mozza2Go and featuring an exhibition kitchen and plenty of seating. Yes, the holy trinity-Batali, Bastianich, Silverton-have just opened the butchery-focused chi SPACCA ("cleaver" in Italian) in the space once occupied by their Scuola di Pizza. We always love our trips to Genki, the bullet train, tablets, and colorful dishes make it a family fun night and we're glad one is still available to us so far from home.The Mozza empire continues to expand. And you can never go wrong with some sweet tamago for kids! So worth it! Watch out for the Spicy Tuna, though, it's super spicy but yummy! My daughter loves the Agadashi Tofu "Fried Tofu" because of the silky tofu and the crispy but chewy coating. I recommend getting some hand rolls like the Spicy Tuna and Salmon Skin. Even though they were severly short staffed they made sure the 4 parties in the restaurant were well taken care of. Again, thanks go to Robert and what was probably only one other staff member in the kitchen. The first time we came they got it only half right so it was nice to have instructions relayed perfectly. We asked for a special order plain miso and we got exactly what we asked for. Staff, especially Robert who was there all alone in the front of house, were great, professional, courteous, warm, and friendly. Different menu items to home and different ingredient usage and recipes in the staple items, but still exceptional for the price and quality. We're from Hawai'i where there are lots of Genki Sushi so we were ecstatic to find one of the few Genki on the continental US close by us in Santa Ana. I am definitely coming back with my husband. I’m very happy with the service and the food. I ordered the Chirashi bowl and the side dishes were delicious. Speaking of, the fish just melted in your mouth but I believe the rice was the star here. but having been waited on by people who were being genuine when they waited on you, that kind of service you can actually enjoy the food. I actually had respect as a normal customer. Much to my surprise the staff there was very friendly and very tentative and nice to my service dog. The lady did ask me for my registration card but she said never mind since I chose to eat outside. Anyways, I asked if I could sit outside since my dog is a service dog in training. Cause seriously one of the chefs looked like my uncle and I heard his voice. Growing up in a multicultural background my Japanese uncle popped into my head. Walking in two disapproving looking chefs as I walked in with my service dog it brought me to what my uncle said to me when I was younger.
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