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As Executive Chef of chi SPACCA (Italian for “he who cleaves”), the third restaurant from Mario Batali, Joe Bastianich and Nancy Silverton’s famed Mozzaplex, Ryan DeNicola takes meat more seriously than most.
A follower of whole-animal butchery, he stewards a topnotch charcuterie program, along with large format, dry-aged beef dishes. If you consider yourself a meat lover, chi SPACCA is a must.
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