Food & Drink
The kitchen at Chi Spacca is firing on all cylinders under chef Armen Ayvazyan, a veteran of Auburn, the Barish, and the Rose, who has now helmed the Nancy Silverton-owned steakhouse for the past year and a half.
Amid the charred vegetables (get the peas and broccolini), blistered paper-thin pizzas, and mains like roasted chicken with kale and harissa is something truly refreshing: Thai snapper crudo made in the style of an aguachile, tucked at the top of the menu laundry list.
Pho Hue Oi’s bánh bèo aren’t available yet, but once the restaurants adds them to the menu, the delectable little rice and tapioca flour-filled cups topped with fried shrimp and drizzled with fish sauce will make for a a terrific appetizer.