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Chad Colby

  1. Coming Soon
    Curtis Stone and Chi Spacca’s Chad Colby Have Joined Forces They’re opening a restaurant together in Los Angeles.
    BySierra Tishgart
  2. The Other Critics
    Rodell In Awe At Allumette; J. Gold Chipper at Chi Spacca Down in San Juan Capistrano, Brad A. Johnson bellies up for brunch at the historic Ramos House Cafe.
    ByHadley Tomicki
  3. Video Feed
    Watch Chi Spacca Study The Science of Salumi Chad Colby and Mario Batali meditate on the ambitious cured Italian meats restaurant.
    ByHadley Tomicki
  4. Openings
    What to Expect at Mozza’s Chi Spacca, Opening February 4 $311 steaks, veal and bone marrow pie, and Chad Colby’s prized salumi will be among the highlights.
    ByHadley Tomicki
  5. The Other Critics
    罗代尔热情洋溢地谈论Mozza’s Salumi Nights; Gold Name Checks at Plan Check Gold considers the West L.A. burger bar through the prism of Myhrvold, Umami Burger, and Blumenthal.
    ByHadley Tomicki
  6. Leftovers
    Test Kitchen Previews Bestia in Downtown; Mozza Extends Salumi Night to Four Ori Menashe’s menu includes whole suckling pig and burnt flour casarecce.
    ByHadley Tomicki
  7. Foodievents
    Here Pig, Pig, Pig: Cochon 555 Returns in May All things pork will once again be celebrated with five chefs and five heritage breed pigs.
    ByLesley Balla
  8. The Other Critics
    Miles Clement Finds Little La Lune; Jonathan Gold Gets inked. The L.A.Weeklycritic also goes whole-hog at Mozza.
    ByHadley Tomicki
  9. Slideshow
    What You Missed at L.A.’s First Cochon 555 Tim Goodell brought pork-fat ice cream, Lindy and Grundy held a butchering demo, and no belly left unstuffed.
    ByHadley Tomicki
  10. Foodievents
    Cochon 555 Finally Comes Around To L.A. Chefs from Jar, The Bazaar, Mozza, Palate, and Ford’s will each compete by cooking a 175-pound heritage hog.
    ByHadley Tomicki