Tomahawk Pork Chop at Chi Spacca
How Big: 42 ozs.
The Gist: Chef Chad Colby grills up one of the most glorious pork chops in town at the meaty Mozza sibling. The hunk of meat has spare ribs, pork belly and loin, all of which gets rubbed with fennel pollen and cooked on the open flame in the exhibition kitchen. The loin comes to the table medium-rare pink, while the ribs get a bit more time on the fire for extra char.
Side Suggestions: The butter lettuces with fine herbs, braised fennel and roasted cauliflower offset the rich meat perfectly. But you’ll need a focaccia di recco to start no matter what.