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DU JOUR //  Episode 1 : CIARA RUDAS



FREE JAZZ LO-FI WINES 

THIS year’s cuvée was a derived from  Kyoho grapes locally grown in OC near the current abode of winemakers Simon & Carly.



LE GREAT OUTDOOR

CHEF and I decided it was high time to start putting together a cookbook. Everything would be cooked on fire, outside. We drove down to San Onofre with some boards to cook on the beach and hopefully catch some tasty waves.



BRIOCHE: a short film by HOUSE SHOES

A short film about making brioche and the memories it evokes. Made for Oshione Bakery, an all gluten free bakery on the edge of Viktoriapark in Kreuzberg, Berlin.
BUTCHER’S BIKE: a quick take with JOSH MELARA from STANDING’S BUTCHERY

THE day was ripe for a ride and I also wanted some ramen. I’d promised Sophia I’d come to visit. It’s been months since she left Gjusta.



M          U         S          I          C


PENN STATION by
Nick Dellas
FOLDS by MICELF
with Ciara
Rudas



LE GREAT OUTDOOR

STARTING the day with a sesh at the Venice Bowls; making the best of a quick surf at the Venice Breakwater; scouring the Santa Monica Farmer’s Market for the best ingredients and finishing the day with an outdoor dinner event. This is Chef Rudy Beuve’s bread and butter.



S          H          O          P


ISSUE2: The Lantern



SCHROEDINGER’S

I’ve been taking photographs since 2009 so I guess I can finally say I’ve done something for “over a decade.” It’s getting pretty close with restaurant work too; I don’t know if there’s any correlation there…
MINH’S THIT HEO KHO TRUNG

Caramelized pork and eggs (Khmer: ខសាច់ជ្រូក, khor săch chruk, Vietnamese: thịt kho tàu) is a Cambodian and Vietnamese dish traditionally consisting of small pieces of marinated pork and boiled eggs braised in coconut juice.




PARA LLEVAR
Venice, CA
est. 2018


(for take away); We focus on the passions and aspirations of people working in the service industry. Each printed issue tells the stories and exhibits work from the good folks at one particular restaurant.