Chi Spacca, Los Angeles, CA.
chi SPACCA has the priciest pork chop on our list, but the $90 dish is a chop connoisseur’s dream. Doing his own butchering in-house means Executive Chef Ryan DeNicola is able to get a double-bone pork loin chop with the bone-in and belly attached. The whopping 42-ounce Tomahawk pork chop is grilled over almond wood, then the loin and belly are cooked separately to reach optimal temperatures and each get a nice caramelization. They meet again on the plate, and are finished with high quality extra virgin olive oil, fennel pollen, and sea salt. Worth every penny.
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