Chi Spacca

Chef Chad Colby runs the kitchen at Chi Spacca, next door to Osteria Mozza on Melrose and reached through the Mozza-To-Go counter. The name is Italian for the butcher's motion of cleaving meat, and the menu backs that up with a wood-burning oven built for housemade salume and large-format cuts, from a dry-aged porterhouse to a whole branzino meant for the table. Tables sit close enough that servers angle through them, and the Chef's Counter turns into a smash-burger stop on Monday and Tuesday nights.