L.A. Weekly
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.
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