The April birthday dinners in my family were pretty good with Orsa & Winston and Sushi Sushi. September rolled around (yes I'm behind on the blogging!), and it was time to treat Smooth Obturator to something tasty. Triple T, being the thoughtful wife that she is, made reservations at chi SPACCA knowing the carnivorous glutton in my brother would appreciate the offerings here. She isn't a fan of fatty meats or the odd bits of animals, but knew I would like this place too so majority rules I guess. Chi SPACCA has been on my to-try list for a while but I never got around to it because the menu seemed so unbalanced. I like meat but I don't want to eat JUST meat. To my surprise, 3 other LA based chefs were dining there that night: Jet Tila, Govind Armstrong, and Susan Goin. My lingering reservations morphed into excitement because I knew a restaurant had to be pretty good if other chefs were eating there.
Culatello lambrusco washed, aged 15 months
The waitress did a good job selling this. Made in house, cured by the chef himself, blah blah blah. Smooth Obturator and I are suckers for cured meats. I can't say this was all that amazing given the price tag. I'd rather have some Iberico ham.
Roasted Squash Blossoms ricotta, tomato vinaigrette
I don't think I've ever had a bad squash blossom. I loved the little vinaigrette, which felt like a looser tomato sauce.
