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 and was appointed Chef de Cuisine in 2008. In 2009, Chef de Cuisine he moved West to Craft|Los Angeles.
Zappola was appointed Executive Chef of Tom Colicchio’s Heritage Steak at the Mirage Hotel. During his time at Heritage, Anthony was awarded “Las Vegas Weekly Best New Chef 2014.” Heritage was also named Desert Companions “Best Resaurant 2013” and “Zagat’s One of the most important restaurants 2013.”
Most recently, 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. Anthony sold the Rice Shop to return to his hometown in Northeast Ohio to start Lox, Stock, and Brisket.