Palisades Village sits on Swarthmore Avenue, inland from the Pacific, where Sunset Boulevard makes its last turns towards the ocean and the marine layer drifts up the hill by late afternoon. Twenty-one months after the Palisades Fire, one of the more reassuring signs of recovery here arrives with a steak knife. Spacca Tutto, Nancy Silverton's Italian-American steakhouse, opened on Thursday 15 October 2026. The name is Italian for going all in, and it is her first restaurant on the Westside.
A family tree with a bakery at the root
Silverton founded La Brea Bakery and Campanile, then built Osteria Mozza, Pizzeria Mozza and Chi Spacca, the Hancock Park steakhouse this new room borrows from. She won the James Beard award for Outstanding Chef in 2014, and more recently she opened Max & Helen's on Larchmont with Phil Rosenthal. Spacca Tutto is a collaboration between her Mozza Restaurant Group, Caruso Restaurant Group and New School Hospitality, and Nick Russo is executive chef. Rick Caruso, who developed the village, expects people from across the city to come for Nancy's food. Paul Pruitt of New School has a gentler ambition: he wants it to be the neighbourhood's living room.
One of the more reassuring signs of recovery in the Palisades comes with béarnaise.
The room
AvroKO has aimed for a contemporary steakhouse with the warmth of an Italian conservatory. Travertine and dark wood, burgundy banquettes, botanical artwork and custom lighting set the tone, with a hand-painted botanical mural and a ceiling mirror for good measure. There are generous booths and stonework in the Tuscan manner. A central bar joins the dining rooms and opens onto a covered patio overlooking the village green. It works for a long lunch, a dinner for two in a booth or a martini at the bar before anything else is decided. Lunch and dinner run daily.
What to order
Start with the focaccia di Recco, the thin, crisp flatbread filled with cheese that crossed over from Chi Spacca. Then the steaks, which come in cuts, breeds and ages from Australian wagyu to a mature Kansas porterhouse. The picanha Dal Rae arrives with bacon, scallions, black pepper and lemon, a steakhouse classic done with a lemon lift. The porterhouse is the sharing cut for a table. Nancy's burger and a lunchtime hanger steak panini are the daytime options, and a Spacca Caesar, grilled prawns and beefsteak tomatoes with olive pesto keep the first half of dinner light. Creamed spinach with black kale and melted leeks, and loaded baked potatoes, sit on the sides.
Pudding is a chocolate mousse, and, pleasingly, there is a lobster Newberg and a whole branzino for anyone who would rather skip the beef.
The hedge is time. The room is days old, so the cooking has had little chance to settle. Treat the first weeks as a preview, and expect the menu to change.
Drinks
The bar is built around steakhouse classics: martinis and negronis, aperitivo and spirit-free cocktails, with a wine list of Italian and Californian bottles that runs long.
Go on a weekday evening, when families are back out on the green, the light goes amber over the ridge and the first order at every table is the focaccia.
- The vibe
- Travertine and burgundy booths, Italian conservatory warmth, central bar, patio on the green.
- The food
- Focaccia di Recco, picanha Dal Rae, porterhouse, Caesar, creamed spinach with kale.
- The drink
- Martini or negroni at the central bar; Italian and Californian wines.
- A tip
- Lunch and dinner daily. Book through spaccatutto.com.
