Mario Batali's newest restaurant, chi Spacca, was born out of the Salumi Nights that one chef at Batali's Los Angeles restaurant Scuola di Pizza started hosting a few year back, as a way to show off his new hobby. But Chad Colby's salumi were such a hit that Batali (and his co-restaurateurs) decided to build a whole restaurant around the meatier side of Italian cooking--no pasta allowed. And they mean meaty: the menu has a beef and bone marrow pie, a whole duck alla porchetta, and a 42-ounce pork chop and bistecca fiorentina.
And now, NOWNESS is premiering a new video that goes inside chi Spacca (Italian for "the cleaver"), guided by Batali himself. This is just a preview, but you should definitely check out the whole thing when it goes live tomorrow.