Chad Colby’s Next Project Promises Pasta, Preserved Veggies, and Lots of Meat

Chad Colby has been out of the spotlight for a bit, but that’s not to say he hasn’t been busy. Instead, the former award-winning Chi Spacca chef has been focusing on a project of his own, now known to be called Antico — and it sure sounds like the whole thing will offer a lot of what Colby does best.

So far there’s no confirmed address for Antico, but an upcoming pop-up at Hayden inside Culver City’s Platform space should offer some clues as to the menu. A release circulated to drum up support for the collaboration dinner next week with Hayden chef Ari Kolender describes Antico — which loosely means antique — as “an homage to the ancient Italian kitchen.” That means rustic pastas made by hand, preserved vegetables, and definitely more than a bit of meat.

Colby, of course, is known for his work with animal proteins. Having opened Chi Spacca in 2013, Colby then went on to grab a Best Chef West nomination from the James Beard Foundation, along with a ton of well-deserved Best New Restaurant nods from assorted publications. There will likely be some element of live-fire cooking to Antico when it arrives, as well as a strong charcuterie program.

Colby has been linked to a number of different projects since leaving Chi Spacca in 2015. The first was Curtis Stone’s Gwen, but that partnership dissolved away. Then came some work with April Bloomfield for what would turn into The Hearth & Hound, but ultimately Colby has been planning all along to find his own space in the Los Angeles restaurant scene. Now he’ll have the chance to explore that very dream with Antico, and eager diners can get an early look by way of the Hayden pop-up, running Friday and Saturday, September 15 and 16, for $95 a head.

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