The pro move at spacca is the milk pork loin
I wouldn’t call Chi Spacca a chop house, either, since I’ve had great meals there that were mostly vegetable and seafood dishes.
Data point: The front page of Chi Spacca’s website describes it as an “Italian steakhouse.”
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That’s sort of true in the sense that in Italy a bisteccheria would have a similar menu, with a steak or three and 40 other things.