Chi SPACCA – Italian for “he who cleaves,” is a collaborative effort between award-winning chefs Mario Batali and Nancy Silverton and restaurateur Joe Bastianich. Set at the corner of Melrose and Highland avenues, the trio experiments and perfects Italian charcuterie techniques in-house. The intimate dining room with candlelit tables is surrounded by walls lined with wine. For their famous Beef & Bone Marrow Pie, Chef Chad Colby starts by braising beef cheeks and button mushrooms in herbed red wine, which forms the filling for a flaky pie. The savory centerpiece, which pushes this dish into the stratosphere, is a roasted beef marrow bone. The Focaccia de Recco is one of the finest examples in the world.