If you ask Nancy Silverton (Osteria Mozza, Max & Helen’s) what the key to a successful restaurant is, she’ll tell you that you need to put something on the menu that’s going to encourage diners to come back.
At Spacca Tutto — her newest restaurant at the Palisades Village, inspired by her Hollywood Italian steakhouse Chi Spacca — she puts her own advice to use by serving focaccia di recco, a crispy, cheesy flatbread.
“I think that’s the one dish on the menu that brings people into the restaurant,” she says.
Though also a modern Italian steakhouse — and with a menu featuring Chi Spacca hits like the tomahawk pork chop and pepper steak, alongside the focaccia — Spacca Tutto isn’t just a Westside version of Michelin-rated Chi Spacca. For starters, the Palisades restaurant has a much larger menu and seating capacity, and will be open for lunch and dinner. “It needed to have a slightly wider appeal,” Silverton explains.
Rick Caruso, founder and executive chairman of Caruso, has attempted to get Silverton to open a restaurant at one of his shopping destinations for years. Then he gave her a ring in the spring of 2025, following the Palisades fire.
“I thought it was going to be another Grove opportunity until he said, ‘I’m going to be rebuilding Palisades Village, and I think now’s the time for us to do a restaurant together,’” Silverton recalls. “I probably took about three seconds to think [before answering], ‘You know what? I think you’re right.’”
Caruso was equally certain of the partnership. “As we rebuilt and reopened Palisades Village, we wanted to bring in people who represent the very best of Los Angeles and who could be part of the community’s next chapter,” he says. “Nancy and Spacca Tutto are exactly that.”
The restaurant’s name, colloquially meaning “go get ’em” in Italian, tips its hat to the resilient spirit of the Palisades community.
Interior design firm AvroKO equipped Spacca Tutto’s conservatory-inspired space with chandeliers, burgundy fabrics, dark wood tones, brass accents and a central hand-painted botanical mural. By day, diners can opt for lunch-exclusive items like a steak sandwich, hamburger or Cobb salad. Evening brings steakhouse dishes with a Cal-Ital flair, like creamed spinach, loaded baked potato and a wide variety of steaks.
“We expect our bar to be a community hub and feel like an extension of [someone’s] home,” says Paul Pruitt, co-founder of New School Hospitality, Spacca Tutto’s operating partner.
“For me, any time somebody says ‘steakhouse,’ right away I know: ‘OK, I’m going to go there because there’s going to be a lot of familiar dishes,’” says Silverton. “There’s going to be something for everybody.”
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