On a burner built into the long, polished cooking counter that takes up about a third of the room at Mozza’s Scuola di Pizza, Chad Colby is cooking a tiny T-bone chop. His whole demeanor is one of quiet focus — he speaks softly to another cook as he plates and slices the steak. Over his right shoulder you can see the fruits of his labor, hanging in a glassed-in room: salamis, prosciutto, capicola. Read the story.
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.