I had the same experience with the tomahawk pork chop the last time I was there. 30% of it was edible with the rest being solid fat. I’ve had it many times and know what to expect, so it was really odd. I would have sent it back but someone else was picking up the tab for a big group of us and I didn’t want to be that guy. ‘Twas a bummer though, as I’d been hyping the dish up to the group.
I’d be pissed that they trimmed so much of the fat off.
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You can ask the butcher there to cut you a fresh one at the thickness of your choice
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the one on wilshire has really lazy butchers… they claim to not be full service after 3 or some shit. i haven’t thought about asking… the steak was really nice actually… another half inch would have been perfect.
I hear good things about the Butcher at the Ralphs fresh fare on Ventura In Sherman oaks from family who live out that way
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Hi Steak Eaters -
Not to speak for @CiaoBob or anything. But if he didn’t like fat he probably wouldn’t have ordered a ribeye. There is an unpleasant, chewy, fat rim on beef (not the soft fat) that should be trimmed, especially a $205 steakhouse steak. Ribeye has enough glorious marbling & soft fat without it. If you like it leave it on at home. Chi Spacca’s the one who made the rookie move, imo, or worse - used the old butcher’s trick of leaving too much fat to increase the weight so to increase the price and the customer ends up with little meat. Tsk, tsk, tsk.
And, Bobby? That meal was not a healthy alternative. Will you just order the Bone Marrow pie already! 
Happy 
Eating!
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This a real question @tailbacku or anyone. Forgive my ignorance. But why is it a rookie move to order steak at a steakhouse?
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Chi Spacca’s not a steakhouse.
You’re predictable. Semantics. My question still stands. Why?
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For the price they charge for their steaks, seems you can get better steaks elsewhere around town for less. This was @Chowseeker1999 's experience as well.
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Chi Spacca has a tomahawk pork chop for $90, lamb shoulder chop for $48, short ribs for $48, etc.
Why go to Chi Spacca to spend over $200 on a steak when, for example, APL has a bone-in ribeye for $67 and a beef tomahawk chop for $145?
Okay, got it.
If I were tempted to order a steak at Chi Spacca, I’d ask to have a look at it first.
Apparently it’s in the category of a chop-house (a butcher driven meaty place) so it has a greater variety than a steak house . I don’t think there’s anything rookie about ordering a steak there but I’d probably just stick to their speciality which is the fiorentina which not many do well outside of Italy.
also my ribeye came out pretty great on friday and it is now very clear to me that there’s a vast difference between prime and choice… got one of each to test
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Yah, I originally wrote steak and chophouse but shortened it. I was pretty sure everyone would know what I was talking about. 
It’s a meaty place. Why not a steak? But question answered.
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Not steak because they have things that are a lot more impressive for most of us than a simple perfectly treated steak, which is available in many places. I’d never even order the fiorentina or a tomahawk there unless in a big group. Way more into all the other stuff. I think the answer you saw was about preference for non-steak items.
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Gotcha’