Chi Spacca

Few restaurants can accomplish what Nancy Silverton's ode to Italian flame-grilled meats does on a daily basis. With one of the best charcuterie programs in the city and a stunning open kitchen, Osteria/Pizzeria Mozza's younger sibling flame-grills tomahawk porkchops, cures fennel salami and dry-ages massive Flannery Beef steaks so big they almost feel like they rock the table when they land. This is a rustic Italian steakhouse that’s worth the meat sweats, and it’s worth the splurge; you may be spending $200 on a steak, but don’t think about skipping the sides of roasted sustainable veggies—nor that focaccia di recco, which oozes stracchino cheese. The expertly trained staff mans the open grill like nobody's business, so whatever you order, you’ll be in good hands.