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A beautiful evening at chi SPACCA on Melrose with Executive Chef Alisa Vannah, who walked us through a menu that is every bit as thoughtful with vegetables as it is with its famous dry-aged steaks.

We started with the Focaccia di Recco, two sheets of unleavened dough with stracchino between them, blistered into dark gold domes with the cheese running underneath. 

Then veal tongue in a bright oregano vinaigrette, sliced so thin it drapes. 

The Spacca Caesar arrived built on escarole with shaved cauliflower, anchovy and a snowfall of Parmigiano Reggiano. 

The roasted squash blossoms filled with ricotta, sitting in a tomato vinaigrette so vivid it looks lit from underneath.

Chi Spacca also holds a Michelin Green Star, awarded in 2022 and still held today, for whole-animal butchery, local sourcing and a genuine commitment to sustainability. Nancy Silverton built this room out of weekly salumi dinners and the first dry cure program in Los Angeles, and it is still one of the warmest, most serious dining rooms in the city.

Thank you to Chef Vannah and the whole team. Full review at the link in bio.

📍 @chispacca
👩‍🍳 @alvan8

chi SPACCA, 6610 Melrose Avenue, Los Angeles

#chispacca #michelingreenstar #losangelesfood #nancysilverton #foodjournalmagazine
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We’re back home, and it’s been such a gift to see Emmanuel return to his routine. He’s a little taller, a little smarter, and even brighter. He truly is a gift 💜

Thank you all for your thoughts, prayers, words of encouragement, acts of love, and the gifts you’ve given our child. We will be eternally grateful for all of it.

#childhoodcancerawareness  #stjudeschildrensresearchhospital
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Bacari Sherman Oaks — Mediterranean Small Plates in the Valley

We recently visited Bacari Sherman Oaks and explored a lineup of beautifully crafted Mediterranean small plates from Executive Chef Lior Hillel.

@eatwithbacari
@chefliorhillel

Highlights included the refreshing Barramundi Crudo with herbed cucumber relish, za’atar, and citrus, the rich Lamb Hummus with warm pita, and the crispy Moroccan Cigars filled with lamb and chicken.

The Ricotta & Beet Gnocchi with chèvre fondue and chimichurri was a standout, while the bold Charred Broccoli with harissa tahini delivered smoky, spicy flavor. The Chicken Schnitzel topped with whipped feta and arugula-mint salad brought a Mediterranean twist to a classic.

Dessert sealed the experience with the layered Pistachio Crèmeschnitte and the indulgent “Best Cake” made with medjool dates, brown sugar caramel, and crispy bacon.

A great spot for Mediterranean small plates and vibrant dining in Sherman Oaks.

Read the full feature on Food Journal Magazine.

Foodjournalmagazine.com

📽  @benol0gy

#FoodJournalMagazine #BacariShermanOaks #VenturaBlvdEats #bestfoodla #LAEats
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