Chad Colby's forthcoming ode to meat, Chi Spacca, will place a heavy emphasis on Colby's "whole muscle" cured meats, reports the Los Angeles Times. In addition to the salumi, pâté, terrines, lardo and marrow, expect roasted and grilled meats and a $311 80-oz. bistecca fiorentina, perhaps the city's priciest piece of meat. [LAT]
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