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Anthony Zappola, owner and executive chef of Lox, Stock, and Brisket, wasnโt looking to start a brisket shop when he moved to Cleveland a year ago. Having grown up in Ohio, the accredited chef had just sold his first solo venture, The Rice Shop in Las Vegas, and wanted to be closer to family. Previously, his whirlwind career had led him to work for Top Chefโs Tom Colicchio for over a decade in six roles and four different cities - from New York to Dallas, Los Angeles and Las Vegas, where he was awarded Las Vegas Weekly Best New Chef 2014 while working at the acclaimed Mirageโs Heritage. Seeing the potential for opportunities back in his home state, Zappola recalls โI was looking to open more restaurants and Cleveland checked more boxes than I initially thought.โ
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