SP68 is Occhipinti? Which label or varietal?
You got it. Roughly Frappato 70% / Nero D’Avola 30%. She makes a higher end 100% frappato as well.
Maybe, but a lot of nebbiolo can be even more acidic than the wine she picked (which has a lot of merlot). Depends on the particular wine of course. And your tolerance for oak in certain Tuscan wines in their youth.
What was wrong with the steak? This.
Yes, NY strip has the good, beefy flavor and a nice chew. But a big, thick, rare cut of it? No. It was a workout getting thru the tough parts, gristle and not worth the flavor of the beef. This is not to say it was bad or a disaster, just not something I would order again. Especially compared to the meat star of the table, the tomahawk pork chop. 
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I don’t know if this helps in describing the right balance for me (amateur) when it comes to wine and branching out, and it was imbibed with pasta not grilled meat. I had the Bibi Graetz Sangiovese a while back, that and a starter glass of Pietra Rosso Lambrusco hit the right spot for me.
Great report my dear!
I am getting that bone marrow pie next month. I swear I am.
As @TheCookie knows, on all my previous visits, it has been vetoed as “too heavy” by wimpy dining partners. Not in April.
Bone gnawing is de rigueur at Spacca
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I’m a huge fan of Lambrusco and the one they have at Chi Spacca is a good one and is the cheapest wine by the bottle on the list. It goes well with the Chi Spacca food and I often order it if I haven’t brought my own wine.
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Nothing better than Lambrusco for salumi or a spread of antipasti.
A simply grilled beef steak is likely to taste bland and boring after and alongside all those highly seasoned dishes. I’d either build the meal around the steak or skip it. A properly grilled fiorentina with the right old red wine is a glorious thing. Traditionally the contorno is fagioli al fiasco.
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That’s what i concluded as well
I’m happy for you. You’re gonna’ love it.
Great, I’ll get it next time.
Wow impressive, nothing like some good head, tongue and cheek for dinner.
Those carabineros with spaghetti were one of the best things I’ve ever had at osteria mozza.
No duck or dessert?
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Now that you mention it it was a trifecta. Are you happy now?
Hah, you and probably @Chowseeker1999 noticed the no duck and no dessert order, huh? Not this time. 
But a plate of spaghetti with more of those carabineros sounds great!
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Had another great dinner at chi spacca. I’m impressed how consistently consistent the small kitchen executes the large menu here.
spacca caesar - cauliflower, escarole, anchovy
I was watching them make this and each leaf was individually dressed so perfectly it’ll be on the cover of next month’s vanity fair. Top three caesar salads I’ve ever had. (@Bookwich, @attran99).
whole roasted “naked” squab - oven-roasted, sea salt
Crispy skin and soft, tender, juicy meat with a slight bit of gamy funk.
pigeon
pigeoff
Gotcha
grilled hearts of palm
Palm tree offal. Crispy and mildly nutty. Delicious.
pollo alla diavola su crostone - pane rustique, onions, lemon
Wow, highlight of the night. Great flavor throughout the juicy, moist meat. And those onions and bread at the bottom soaking up all the chicken juice was brilliant. Thanks for the rec @Chowseeker1999. @TheCookie this has your name all over it.
toasted milk and malt gelato
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Tim Burton should hire you.
I know, right?!! 
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I want that salad now! It looks amazing!
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I had another splendid meal here but some of the highly seasoned dishes are borderlining on being too salty.
I made sure that my menu’s pricing is the same as my fiancée’s this time…
Trotter Fritti - Highlight
The thin panko crust is fried perfectly while its interior is rich with a superbly unctuous texture.
Veal Tongue | oregano vinaigrette
Soft, tender, mildly beefy and packed with intense oregano fragrance. I love it.
Focaccia di Recco | stracchino, olive oil - Highlight
The contrast between the thin and crispy crust and the chewy but mildly flavored stracchino is superb.
Spacca Caesar | cauliflower, escarole, anchovy
The complexity of this highly seasoned salad is great. I really appreciate the bursts of saltiness and freshness from the bits of anchovy scattered throughout the caesar and citrus zests.
Grilled Octopus | pureed and fried chickpeas
The smokiness from the charred but extremely tender octopus is all that’s needed to win me over.
Dry Aged Duck | balsamic glaze, forbidden rice - Highlight
Similar to Eleven Madison Park’s duck prep, the Chi Spacca’s version is one of the best I’ve had anywhere but it borderlines on being too rare especially for the dark meat. The balsamic glaze creates a sweet lacquered finish on the skin while the toasted spices on top gives off fragrance and crunchiness.
The side of forbidden rice is a touch too bland and toothy for my taste with chunks of roasted duck and chopped leeks(?) scattered throughout.
Beef & Bone Marrow Pie | beef cheek, cippolini, funghi, mashed potato
No need for introduction on this one. @CiaoBob You had a chance to try this with non-wimpy dining partners yet?
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You and your fiancee put all this food down?
Game birds? Thank you! I thought Chi Spacca was just beefy/porky meat. I’m in. 
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We brought in 2 hire guns. If it was just the two of us, we probably couldn’t have finished the meat pie.
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