The Chef

Lox, Stock, and Brisket is the second solo venture by Chef Anthony Zappola.

Anthony found his calling at age 15 in his hometown of Cleveland, Ohio. He decided to hone his talent by attending culinary school in Florence at the Scuola di Arte “Cordon Bleu”. In 2004, Zappola joined Tom Colicchio at Craft|New York and worked his way from line cook to Sous Chef. In 2006, Anthony relocated to Craft|Dallas where he was ultimately appointed Chef de Cuisine in 2008. Then in 2009, he moved West to Craft|Los Angeles.

After a few years in LA, Zappola was appointed Executive Chef of Tom Colicchio’s Heritage Steak at the Mirage Hotel in Las Vegas. During his time at Heritage, Anthony was awarded “Las Vegas Weekly Best New Chef 2014.” Heritage was also named Desert Companions “Best Restaurant 2013” and “Zagat’s One of the Most Important Restaurants 2013.” 

After Heritage, Anthony opened the Rice Shop in Las Vegas to rave reviews. He developed the menu using American techniques and Asian ingredients. The Rice Shop took a unique approach to the rice bowl with combinations such as Charred Eggplant with Sambal Sour Cream, Kentucky Fried Fish and Asian Slaw, Thai Curry Shrimp and Korean Beef with Bok Choy and Kimchi Vinaigrette. This casual Southern Asian restaurant was distinct because of its chef-driven mentality.

Returning to his hometown in Northeast Ohio, Anthony sold the Rice Shop in Vegas to start Lox, Stock, and Brisket and then re-open the Rice Shop Cleveland as well. In 2023, he opened Tripi Italian Specialties on Lorain Avenue. He is also the owner of Le Stand, a restaurant specializing in salads, wraps, and parfaits, which is also located at the Van Aken Market Hall.

Visit RiceShopCleveland.com, TripiCleveland.com, and LeStandCleveland.com to learn more about Chef Anthony’s other Northeast Ohio restaurants.