They may have learned from experience not to offer desserts that most people are too full to order.
How much are you requesting?
To be clear - I never heard of this dish at Chi Spacca
For a *monkey. And I am so glad you clarified. I couldn’t wrap my head around that. 
Has anyone taken leftover bone marrow pie home… besides JGold? I’ll paraphrase him “That shit was good for breakfast.”
4 Likes
The filling is basically a braised dish so it’ll reheat well. The pie crust on the other hand…
Did you take it home?
You kidding me? It was annihilated to the likes of which we have never seen.
3 Likes
I ask because the consensus is leaning toward bistecca and tomahawk. I really want that pie!
Okay and just the two of you, right? I want it.
Correct. And FIFY…You NEED it.
How many people are in the party? Tomahawk + Bistecca sounds like a massive amount of food for even 4 people assuming you’ll get a few other dishes + sides.
We do just about every time. Standard order for the two of us is the pork chop, the pie, the assorted charcuterie and a couple other dishes. Usually no dessert. Leftovers is normally a quarter pie and the meaty pork chop bones we can gnaw in peace at home.
We’ve had decent luck separating the top of the crust carefully from the filling and gently reheating in the toaster oven. It’s so buttery and rich, it holds up alright.
2 Likes
I know, right?
Sold!
1 Like
I have been impressed, more and more, with the seafood and vegetables at chi spacca (not that I don’t love the tomohawk like a brother).
We had that Spiny lobster a few weeks ago and it was delicious (though not much food for 100 bucks). The octopus is always great. Sardines. grilled. when they have them are magnificent (the magnificent sardine is quite an oxymoron).
5 Likes
You’re killing. You described my perfect meal. But I’ll be with serious carnivores. And I have to admit I’m looking forward to a little red meat!
Is it me or does that look a little pornographic?
5 Likes
Well, I picked the right guys to go to Chi Spacca with.
Nephew & co. were running late, so we went ahead and ordered the dishes that take an hour to prepare (bone marrow pie, tomahawk, steak) figuring the guys would add an appetizer and maybe a few side dishes and… well… they found that completely unacceptable. It was like eating with the knights of the round table.
We ate:
Caesar Salad
Focaccia di Recco w/stracchino, olive oil
Grilled Octopus w/puréed & fried ceci, lemon
Veal Tongue w/oregano vinaigrette
Lamb Sausage
Bone Marrow Pie w/beef cheeks, cippolini, funghi
Tomahawk Pork Chop w/fennel pollen
Bistecca Costata (ny steak) dry-aged bone-in 36oz
Roasted Cauliflower w/crushed-lemon bagna cauda
Carabineros Prawns
The caesar was super bold, tangy, salty, a little overdressed but delicious. The focaccia was like creamy, skillet fried cheese melted on a thin slip of flatbread. Nice smokey octopus, with the crispy ceci (garbanzos). Yes! I had a couple of pieces of melt in your mouth veal tongue in vinaigrette. 
The lamb sausage is a sleeper hit @Nemroz. Bone marrow pie is a must 
every time! The 36oz ny steak is a skip. The server convinced us that it was the same as the 50oz porterhouse. Either she’s wrong or they both should be skipped. We got nothing from it. 
But I need to start bagna cauda-ing things - roasted cauliflower drenched in the salty, lemony, buttery sauce is the bomb!
Have you ever had that experience where you’re chowing down on something with wild abandon then suddenly remember you’re with other people? Well, this…
@PorkyBelly! The inside of a shrimp head is the best thing ever!
Tomahawk
(internet photo) A server said “Don’t neglect the bones”. I got tired of trying to explain what she meant and just grabbed one and started knawing on it. Tender meat, caramelized fat, toasty fennel pollen, salt & spices from the rub. Don’t neglect the bones!
We drank: 
2012 Bosco Agostino Dolcetto d’Alba
2013 Tenuta Prima Pietra, Tuscany
Justin Cabernet Sauvignon, Paso Robles
The guys brought one bottle and we also bought two from the wine list, no corkage fee. They no longer have the SP68 @Nemroz 
My favorite was the tenuta prima pietra. I’m trying to get away from my preferred jammy, dark chocolatey, peppery (primativo, zinfandel) and this is a nice bridge. It has a delicious, dark fruit aroma and flavor, but subtle, less jammy more acidic. The tasting notes say it needs more time. I guess I agree with that. 
maybe too acidic.
Fabulous time!
16 Likes
You’re missing the filet portion of the porterhouse in a NY steak. What’s wrong with the steak? I’m eyeing the Bistecca on my next visit!
1 Like
SP68 is 28@k&L so glad you tried the lamb sausage… that was my joint! from your description i’d say you should stick to Piedmonte for italian wines. lighter, balanced less jammy but nice aromas. you rocked out properly! i think the only steak worth getting is the fiorentina but you have to be ready for what that is.
and i also went to town on the bone of the chop.
1 Like