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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.


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.




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.