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Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

Off-Menu Magazine Issue 02, up close.

OTA-bound, offset printed in Barcelona, with a laminated cover and embossed logo — designed to be held as much as read.

Available via our website (link in bio) and select stockists worldwide. 🔗📖

Editor-in-chief: @35mmsophie
Editor-at-large: @_mimichloepark
Editorial designer: @juliablbda
Product photos: @fabriziocolque

"You walk in and you feel like it's a home of sorts, a second home."

Tucked into Frederiksberg, Copenhagen, Auren's Deli (@aurensdeli) is the kind of place that's hard to leave. Part wine bar, part listening room, part neighbourhood dining room — co-owners Henry Stevens and Pernille Rosenbæk have built a third space that resists easy categorization, and meets you exactly where you are.

In our latest digital story, Dominic Ashby explores the practice of reciprocity at the heart of it — and what it means to truly inhabit a space like this.

Read the full story at the link in bio.

Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

"You walk in and you feel like it's a home of sorts, a second home."

Tucked into Frederiksberg, Copenhagen, Auren's Deli (@aurensdeli) is the kind of place that's hard to leave. Part wine bar, part listening room, part neighbourhood dining room — co-owners Henry Stevens and Pernille Rosenbæk have built a third space that resists easy categorization, and meets you exactly where you are.

In our latest digital story, Dominic Ashby explores the practice of reciprocity at the heart of it — and what it means to truly inhabit a space like this.

Read the full story at the link in bio.

Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

"You walk in and you feel like it's a home of sorts, a second home."

Tucked into Frederiksberg, Copenhagen, Auren's Deli (@aurensdeli) is the kind of place that's hard to leave. Part wine bar, part listening room, part neighbourhood dining room — co-owners Henry Stevens and Pernille Rosenbæk have built a third space that resists easy categorization, and meets you exactly where you are.

In our latest digital story, Dominic Ashby explores the practice of reciprocity at the heart of it — and what it means to truly inhabit a space like this.

Read the full story at the link in bio.

Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

"You walk in and you feel like it's a home of sorts, a second home."

Tucked into Frederiksberg, Copenhagen, Auren's Deli (@aurensdeli) is the kind of place that's hard to leave. Part wine bar, part listening room, part neighbourhood dining room — co-owners Henry Stevens and Pernille Rosenbæk have built a third space that resists easy categorization, and meets you exactly where you are.

In our latest digital story, Dominic Ashby explores the practice of reciprocity at the heart of it — and what it means to truly inhabit a space like this.

Read the full story at the link in bio.

Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

"You walk in and you feel like it's a home of sorts, a second home."

Tucked into Frederiksberg, Copenhagen, Auren's Deli (@aurensdeli) is the kind of place that's hard to leave. Part wine bar, part listening room, part neighbourhood dining room — co-owners Henry Stevens and Pernille Rosenbæk have built a third space that resists easy categorization, and meets you exactly where you are.

In our latest digital story, Dominic Ashby explores the practice of reciprocity at the heart of it — and what it means to truly inhabit a space like this.

Read the full story at the link in bio.

Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

"You walk in and you feel like it's a home of sorts, a second home."

Tucked into Frederiksberg, Copenhagen, Auren's Deli (@aurensdeli) is the kind of place that's hard to leave. Part wine bar, part listening room, part neighbourhood dining room — co-owners Henry Stevens and Pernille Rosenbæk have built a third space that resists easy categorization, and meets you exactly where you are.

In our latest digital story, Dominic Ashby explores the practice of reciprocity at the heart of it — and what it means to truly inhabit a space like this.

Read the full story at the link in bio.

Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

"You walk in and you feel like it's a home of sorts, a second home."

Tucked into Frederiksberg, Copenhagen, Auren's Deli (@aurensdeli) is the kind of place that's hard to leave. Part wine bar, part listening room, part neighbourhood dining room — co-owners Henry Stevens and Pernille Rosenbæk have built a third space that resists easy categorization, and meets you exactly where you are.

In our latest digital story, Dominic Ashby explores the practice of reciprocity at the heart of it — and what it means to truly inhabit a space like this.

Read the full story at the link in bio.

Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

Many creators have started embracing — or returned to — printed work these days, fascinated by the beauty of slowness.


We spoke with Sophie (@sophienuochen ) about Off-Menu (@offmenumag ) , her magazine project published once a year.


Exploring creative stories behind the culinary industry, Off-Menu beautifully brings together Sophie’s passion for photography, food culture, and slower creative processes.


The Short Paper summer issue also features a summer recipe contributed by Sophie, along with a shortlist of her favourite food and drink spots in Barcelona.


Stay tuned 🍅


images @offmenumag issue 2 📖


#offmenu #independentmagazine #creativecommunity #beagoodneighbor #shortsentence

At Auren's Deli (@aurensdeli) in Copenhagen, Henry Stevens spent years inside fine dining before stepping away to grow tomatoes in the Danish countryside. What he and co-owner Pernille Rosenbæk built in its place is warm and deliberately unpretentious — no patina of fine-dining mannerism, just service that is always deeply human.

In our latest digital story, writer Dominic Ashby takes a closer look at how Auren's Deli came to be.

Read the full story at the link in bio.

— Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

At Auren's Deli (@aurensdeli) in Copenhagen, Henry Stevens spent years inside fine dining before stepping away to grow tomatoes in the Danish countryside. What he and co-owner Pernille Rosenbæk built in its place is warm and deliberately unpretentious — no patina of fine-dining mannerism, just service that is always deeply human.

In our latest digital story, writer Dominic Ashby takes a closer look at how Auren's Deli came to be.

Read the full story at the link in bio.

— Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

At Auren's Deli (@aurensdeli) in Copenhagen, Henry Stevens spent years inside fine dining before stepping away to grow tomatoes in the Danish countryside. What he and co-owner Pernille Rosenbæk built in its place is warm and deliberately unpretentious — no patina of fine-dining mannerism, just service that is always deeply human.

In our latest digital story, writer Dominic Ashby takes a closer look at how Auren's Deli came to be.

Read the full story at the link in bio.

— Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

At Auren's Deli (@aurensdeli) in Copenhagen, Henry Stevens spent years inside fine dining before stepping away to grow tomatoes in the Danish countryside. What he and co-owner Pernille Rosenbæk built in its place is warm and deliberately unpretentious — no patina of fine-dining mannerism, just service that is always deeply human.

In our latest digital story, writer Dominic Ashby takes a closer look at how Auren's Deli came to be.

Read the full story at the link in bio.

— Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

At Auren's Deli (@aurensdeli) in Copenhagen, Henry Stevens spent years inside fine dining before stepping away to grow tomatoes in the Danish countryside. What he and co-owner Pernille Rosenbæk built in its place is warm and deliberately unpretentious — no patina of fine-dining mannerism, just service that is always deeply human.

In our latest digital story, writer Dominic Ashby takes a closer look at how Auren's Deli came to be.

Read the full story at the link in bio.

— Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

At Auren's Deli (@aurensdeli) in Copenhagen, Henry Stevens spent years inside fine dining before stepping away to grow tomatoes in the Danish countryside. What he and co-owner Pernille Rosenbæk built in its place is warm and deliberately unpretentious — no patina of fine-dining mannerism, just service that is always deeply human.

In our latest digital story, writer Dominic Ashby takes a closer look at how Auren's Deli came to be.

Read the full story at the link in bio.

— Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

At Auren's Deli (@aurensdeli) in Copenhagen, Henry Stevens spent years inside fine dining before stepping away to grow tomatoes in the Danish countryside. What he and co-owner Pernille Rosenbæk built in its place is warm and deliberately unpretentious — no patina of fine-dining mannerism, just service that is always deeply human.

In our latest digital story, writer Dominic Ashby takes a closer look at how Auren's Deli came to be.

Read the full story at the link in bio.

— Words by Dominic Ashby (@domashby)
Photos by Johanna Hvidtved (@johannahvidtved)

#offmenumag

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

COMMON AIR Book Fair

Thank you to everyone who joined us over these past days. We hope this can continue as something we return to — a moment each year to reconnect around publishing and community.

Drinks supported by @brutusthebeer
Photos by @paurdzlopez

@arxipelag_
@tabletimes_
@51personaeproject
@clubdelprado
@handshake.fun
@asian_food_design
@jumbopress
@offmenumag 
@estudioejemplar
@arttcaptured
@colleen.comerford 
@kamilasolarz
@ilheumagazine
@dial.in.mag @threemarkscoffee 
@tinajabooks
@somossitio
@sandweegies
@zinesfromgaza
@clarasaez.pdf @karine.smith @37dain_samchil @catarussoo @_marinanovoa_ @valen.casro @crisdolcet @brendaasa97 @ammeliewessels @ainhoa.campoy @clari.chervin @valeriaishitsuka @natalipa.pth
@mamadeloshelados
@ba.sound.bcn @pen_public @diegomartinezchacon

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

London you were amazing!! 5 crazy hours at the first ever Food in Print Magazine Fair 🤯❤️

Thank you to everyone who stopped by and grabbed a copy! The insane turnout and the incredible lineup of publishers was truly a testament to the community and audience existing in the world of food and print.

A real highlight was sharing the experience with friends and publishers we’ve long admired — and to finally meet many of you IRL for the first time 🫂 @cake_zine @abovethefolddumplings @toothsome_magazine @librocomestible @famousformydinnerparties @guts.mag @fatboyzine @vittlesmagazine @serviettemagazine + many more!

Thank you so much to @fatboyzine @pitmagazineuk @vittlesmagazine for organizing the fair and for letting us take part in it.

P1: Tired photo with my moral support @chinesefarmchronicles right before we sold out

Last pic credits to @jonathandnunn to show the beautiful venue and crowd! (was too busy to take any pics myself)

Incredibly honored to share that Off-Menu Issue 02 has been named a Merit Winner at the @spdesigners Society of Publication Designers 61st Annual Awards 🏆

Awarded in the print category for “Design: Independent Publishing, Entire Issue”, this recognition means so much to us.

A very special thank you to our brilliant editorial designer, Júlia Blanco Boada @juliablbda. This came together over 9 months of working side by side, with pen and paper, building each page together. It was such a fun process from start to finish and I’m so proud of what we created.

Thank you to the rest of the editorial team, and to our amazing contributors who made it all possible. We’re already deep into our next issue and can’t wait to share what’s coming next ❤️

——

Editor-in-Chief: @sophienuochen
Issue 02 Editor-at-Large: @airpleinmode
Contributing Editors: @crystal.luo29 @sara_hoffman_
Editorial Design: @juliablbda

Contributors:
@misterfloods @craigxchen @lyndxey @cattttang @chitran_53 @goudatalks @theleastfamouschouinard @sophie.ws @bryananton @magzipan @magba__ @audreymelton @thelibiproject @omer.kaplan.studio @bestcommajeb @annemariehalo

Featured in Issue 02 (in order of appearance):
@soupandsandwich.nyc @muted.entity @81.eats @lev.nyc @kinhfolk @studiobumi.nyc @sag.nyc @behomefordinner

Incredibly honored to share that Off-Menu Issue 02 has been named a Merit Winner at the @spdesigners Society of Publication Designers 61st Annual Awards 🏆

Awarded in the print category for “Design: Independent Publishing, Entire Issue”, this recognition means so much to us.

A very special thank you to our brilliant editorial designer, Júlia Blanco Boada @juliablbda. This came together over 9 months of working side by side, with pen and paper, building each page together. It was such a fun process from start to finish and I’m so proud of what we created.

Thank you to the rest of the editorial team, and to our amazing contributors who made it all possible. We’re already deep into our next issue and can’t wait to share what’s coming next ❤️

——

Editor-in-Chief: @sophienuochen
Issue 02 Editor-at-Large: @airpleinmode
Contributing Editors: @crystal.luo29 @sara_hoffman_
Editorial Design: @juliablbda

Contributors:
@misterfloods @craigxchen @lyndxey @cattttang @chitran_53 @goudatalks @theleastfamouschouinard @sophie.ws @bryananton @magzipan @magba__ @audreymelton @thelibiproject @omer.kaplan.studio @bestcommajeb @annemariehalo

Featured in Issue 02 (in order of appearance):
@soupandsandwich.nyc @muted.entity @81.eats @lev.nyc @kinhfolk @studiobumi.nyc @sag.nyc @behomefordinner

Incredibly honored to share that Off-Menu Issue 02 has been named a Merit Winner at the @spdesigners Society of Publication Designers 61st Annual Awards 🏆

Awarded in the print category for “Design: Independent Publishing, Entire Issue”, this recognition means so much to us.

A very special thank you to our brilliant editorial designer, Júlia Blanco Boada @juliablbda. This came together over 9 months of working side by side, with pen and paper, building each page together. It was such a fun process from start to finish and I’m so proud of what we created.

Thank you to the rest of the editorial team, and to our amazing contributors who made it all possible. We’re already deep into our next issue and can’t wait to share what’s coming next ❤️

——

Editor-in-Chief: @sophienuochen
Issue 02 Editor-at-Large: @airpleinmode
Contributing Editors: @crystal.luo29 @sara_hoffman_
Editorial Design: @juliablbda

Contributors:
@misterfloods @craigxchen @lyndxey @cattttang @chitran_53 @goudatalks @theleastfamouschouinard @sophie.ws @bryananton @magzipan @magba__ @audreymelton @thelibiproject @omer.kaplan.studio @bestcommajeb @annemariehalo

Featured in Issue 02 (in order of appearance):
@soupandsandwich.nyc @muted.entity @81.eats @lev.nyc @kinhfolk @studiobumi.nyc @sag.nyc @behomefordinner

Incredibly honored to share that Off-Menu Issue 02 has been named a Merit Winner at the @spdesigners Society of Publication Designers 61st Annual Awards 🏆

Awarded in the print category for “Design: Independent Publishing, Entire Issue”, this recognition means so much to us.

A very special thank you to our brilliant editorial designer, Júlia Blanco Boada @juliablbda. This came together over 9 months of working side by side, with pen and paper, building each page together. It was such a fun process from start to finish and I’m so proud of what we created.

Thank you to the rest of the editorial team, and to our amazing contributors who made it all possible. We’re already deep into our next issue and can’t wait to share what’s coming next ❤️

——

Editor-in-Chief: @sophienuochen
Issue 02 Editor-at-Large: @airpleinmode
Contributing Editors: @crystal.luo29 @sara_hoffman_
Editorial Design: @juliablbda

Contributors:
@misterfloods @craigxchen @lyndxey @cattttang @chitran_53 @goudatalks @theleastfamouschouinard @sophie.ws @bryananton @magzipan @magba__ @audreymelton @thelibiproject @omer.kaplan.studio @bestcommajeb @annemariehalo

Featured in Issue 02 (in order of appearance):
@soupandsandwich.nyc @muted.entity @81.eats @lev.nyc @kinhfolk @studiobumi.nyc @sag.nyc @behomefordinner

Incredibly honored to share that Off-Menu Issue 02 has been named a Merit Winner at the @spdesigners Society of Publication Designers 61st Annual Awards 🏆

Awarded in the print category for “Design: Independent Publishing, Entire Issue”, this recognition means so much to us.

A very special thank you to our brilliant editorial designer, Júlia Blanco Boada @juliablbda. This came together over 9 months of working side by side, with pen and paper, building each page together. It was such a fun process from start to finish and I’m so proud of what we created.

Thank you to the rest of the editorial team, and to our amazing contributors who made it all possible. We’re already deep into our next issue and can’t wait to share what’s coming next ❤️

——

Editor-in-Chief: @sophienuochen
Issue 02 Editor-at-Large: @airpleinmode
Contributing Editors: @crystal.luo29 @sara_hoffman_
Editorial Design: @juliablbda

Contributors:
@misterfloods @craigxchen @lyndxey @cattttang @chitran_53 @goudatalks @theleastfamouschouinard @sophie.ws @bryananton @magzipan @magba__ @audreymelton @thelibiproject @omer.kaplan.studio @bestcommajeb @annemariehalo

Featured in Issue 02 (in order of appearance):
@soupandsandwich.nyc @muted.entity @81.eats @lev.nyc @kinhfolk @studiobumi.nyc @sag.nyc @behomefordinner

Incredibly honored to share that Off-Menu Issue 02 has been named a Merit Winner at the @spdesigners Society of Publication Designers 61st Annual Awards 🏆

Awarded in the print category for “Design: Independent Publishing, Entire Issue”, this recognition means so much to us.

A very special thank you to our brilliant editorial designer, Júlia Blanco Boada @juliablbda. This came together over 9 months of working side by side, with pen and paper, building each page together. It was such a fun process from start to finish and I’m so proud of what we created.

Thank you to the rest of the editorial team, and to our amazing contributors who made it all possible. We’re already deep into our next issue and can’t wait to share what’s coming next ❤️

——

Editor-in-Chief: @sophienuochen
Issue 02 Editor-at-Large: @airpleinmode
Contributing Editors: @crystal.luo29 @sara_hoffman_
Editorial Design: @juliablbda

Contributors:
@misterfloods @craigxchen @lyndxey @cattttang @chitran_53 @goudatalks @theleastfamouschouinard @sophie.ws @bryananton @magzipan @magba__ @audreymelton @thelibiproject @omer.kaplan.studio @bestcommajeb @annemariehalo

Featured in Issue 02 (in order of appearance):
@soupandsandwich.nyc @muted.entity @81.eats @lev.nyc @kinhfolk @studiobumi.nyc @sag.nyc @behomefordinner

Incredibly honored to share that Off-Menu Issue 02 has been named a Merit Winner at the @spdesigners Society of Publication Designers 61st Annual Awards 🏆

Awarded in the print category for “Design: Independent Publishing, Entire Issue”, this recognition means so much to us.

A very special thank you to our brilliant editorial designer, Júlia Blanco Boada @juliablbda. This came together over 9 months of working side by side, with pen and paper, building each page together. It was such a fun process from start to finish and I’m so proud of what we created.

Thank you to the rest of the editorial team, and to our amazing contributors who made it all possible. We’re already deep into our next issue and can’t wait to share what’s coming next ❤️

——

Editor-in-Chief: @sophienuochen
Issue 02 Editor-at-Large: @airpleinmode
Contributing Editors: @crystal.luo29 @sara_hoffman_
Editorial Design: @juliablbda

Contributors:
@misterfloods @craigxchen @lyndxey @cattttang @chitran_53 @goudatalks @theleastfamouschouinard @sophie.ws @bryananton @magzipan @magba__ @audreymelton @thelibiproject @omer.kaplan.studio @bestcommajeb @annemariehalo

Featured in Issue 02 (in order of appearance):
@soupandsandwich.nyc @muted.entity @81.eats @lev.nyc @kinhfolk @studiobumi.nyc @sag.nyc @behomefordinner

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

A throwback to the first chapter of our Off-Menu Guest Series in Barcelona.

Last November, chef Nico Lopez-Alegria (@nicoflou) took over @masil_bcn for two evenings with his Catalunya-inspired menu.

Special thanks to @vicon, @yyannic, @masil_bcn, and @outergin for supporting us.

Production — @amberautumnnnn, @withcommonair
Ceramics — @yanacastudio
Photography — @sophienuochen

“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”

This is how Chef Jeff Claudio (@jeffeclaudio) describes what a first-time guest should understand about Stoke (@stoke.berlin) and his philosophy.

Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen)

#offmenumag

“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”

This is how Chef Jeff Claudio (@jeffeclaudio) describes what a first-time guest should understand about Stoke (@stoke.berlin) and his philosophy.

Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen)

#offmenumag

“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”

This is how Chef Jeff Claudio (@jeffeclaudio) describes what a first-time guest should understand about Stoke (@stoke.berlin) and his philosophy.

Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen)

#offmenumag

“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”

This is how Chef Jeff Claudio (@jeffeclaudio) describes what a first-time guest should understand about Stoke (@stoke.berlin) and his philosophy.

Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen)

#offmenumag

“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”

This is how Chef Jeff Claudio (@jeffeclaudio) describes what a first-time guest should understand about Stoke (@stoke.berlin) and his philosophy.

Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen)

#offmenumag

“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”

This is how Chef Jeff Claudio (@jeffeclaudio) describes what a first-time guest should understand about Stoke (@stoke.berlin) and his philosophy.

Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen)

#offmenumag

“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”

This is how Chef Jeff Claudio (@jeffeclaudio) describes what a first-time guest should understand about Stoke (@stoke.berlin) and his philosophy.

Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen)

#offmenumag

“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”

This is how Chef Jeff Claudio (@jeffeclaudio) describes what a first-time guest should understand about Stoke (@stoke.berlin) and his philosophy.

Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen)

#offmenumag

At Stoke (@stoke.berlin) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio) cooks over charcoal, with yakitori as the foundation.

The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat) and Niklas Harmsen (@slurpremo), they built Stoke from the ground up.

Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.

In our latest digital story, Mi Mi Chloe Park (@airpleinmode) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen )

#offmenumag

At Stoke (@stoke.berlin) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio) cooks over charcoal, with yakitori as the foundation.

The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat) and Niklas Harmsen (@slurpremo), they built Stoke from the ground up.

Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.

In our latest digital story, Mi Mi Chloe Park (@airpleinmode) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen )

#offmenumag

At Stoke (@stoke.berlin) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio) cooks over charcoal, with yakitori as the foundation.

The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat) and Niklas Harmsen (@slurpremo), they built Stoke from the ground up.

Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.

In our latest digital story, Mi Mi Chloe Park (@airpleinmode) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen )

#offmenumag

At Stoke (@stoke.berlin) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio) cooks over charcoal, with yakitori as the foundation.

The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat) and Niklas Harmsen (@slurpremo), they built Stoke from the ground up.

Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.

In our latest digital story, Mi Mi Chloe Park (@airpleinmode) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen )

#offmenumag

At Stoke (@stoke.berlin) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio) cooks over charcoal, with yakitori as the foundation.

The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat) and Niklas Harmsen (@slurpremo), they built Stoke from the ground up.

Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.

In our latest digital story, Mi Mi Chloe Park (@airpleinmode) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen )

#offmenumag

At Stoke (@stoke.berlin) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio) cooks over charcoal, with yakitori as the foundation.

The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat) and Niklas Harmsen (@slurpremo), they built Stoke from the ground up.

Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.

In our latest digital story, Mi Mi Chloe Park (@airpleinmode) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen )

#offmenumag

At Stoke (@stoke.berlin) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio) cooks over charcoal, with yakitori as the foundation.

The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat) and Niklas Harmsen (@slurpremo), they built Stoke from the ground up.

Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.

In our latest digital story, Mi Mi Chloe Park (@airpleinmode) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen )

#offmenumag

At Stoke (@stoke.berlin) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio) cooks over charcoal, with yakitori as the foundation.

The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat) and Niklas Harmsen (@slurpremo), they built Stoke from the ground up.

Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.

In our latest digital story, Mi Mi Chloe Park (@airpleinmode) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.

Read the full story at the link in bio.

—
Words by Mi Mi Chloe Park (@airpleinmode)
Photos by Sophie Chen (@sophienuochen )

#offmenumag

British food, reconsidered.

At Wilde’s in Los Feliz, co-owners Natasha Price and Tatiana Ettensberger draw from England’s rustic pub fare while grounding their menu in California’s seasonal produce.

Whole ducks are broken down in-house, and when duck breast sells out, the menu evolves — skate taking its place in keeping with the season. Rather than leaning into nostalgia or cliché, Wilde’s exists in the space between tradition and terroir — a marriage of British influence and what’s fresh at the farmer’s market.

In our latest digital story, Hannah Benson explores how the restaurant is challenging assumptions about what “British food” can look like in Los Angeles.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

British food, reconsidered.

At Wilde’s in Los Feliz, co-owners Natasha Price and Tatiana Ettensberger draw from England’s rustic pub fare while grounding their menu in California’s seasonal produce.

Whole ducks are broken down in-house, and when duck breast sells out, the menu evolves — skate taking its place in keeping with the season. Rather than leaning into nostalgia or cliché, Wilde’s exists in the space between tradition and terroir — a marriage of British influence and what’s fresh at the farmer’s market.

In our latest digital story, Hannah Benson explores how the restaurant is challenging assumptions about what “British food” can look like in Los Angeles.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

British food, reconsidered.

At Wilde’s in Los Feliz, co-owners Natasha Price and Tatiana Ettensberger draw from England’s rustic pub fare while grounding their menu in California’s seasonal produce.

Whole ducks are broken down in-house, and when duck breast sells out, the menu evolves — skate taking its place in keeping with the season. Rather than leaning into nostalgia or cliché, Wilde’s exists in the space between tradition and terroir — a marriage of British influence and what’s fresh at the farmer’s market.

In our latest digital story, Hannah Benson explores how the restaurant is challenging assumptions about what “British food” can look like in Los Angeles.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

British food, reconsidered.

At Wilde’s in Los Feliz, co-owners Natasha Price and Tatiana Ettensberger draw from England’s rustic pub fare while grounding their menu in California’s seasonal produce.

Whole ducks are broken down in-house, and when duck breast sells out, the menu evolves — skate taking its place in keeping with the season. Rather than leaning into nostalgia or cliché, Wilde’s exists in the space between tradition and terroir — a marriage of British influence and what’s fresh at the farmer’s market.

In our latest digital story, Hannah Benson explores how the restaurant is challenging assumptions about what “British food” can look like in Los Angeles.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

British food, reconsidered.

At Wilde’s in Los Feliz, co-owners Natasha Price and Tatiana Ettensberger draw from England’s rustic pub fare while grounding their menu in California’s seasonal produce.

Whole ducks are broken down in-house, and when duck breast sells out, the menu evolves — skate taking its place in keeping with the season. Rather than leaning into nostalgia or cliché, Wilde’s exists in the space between tradition and terroir — a marriage of British influence and what’s fresh at the farmer’s market.

In our latest digital story, Hannah Benson explores how the restaurant is challenging assumptions about what “British food” can look like in Los Angeles.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

British food, reconsidered.

At Wilde’s in Los Feliz, co-owners Natasha Price and Tatiana Ettensberger draw from England’s rustic pub fare while grounding their menu in California’s seasonal produce.

Whole ducks are broken down in-house, and when duck breast sells out, the menu evolves — skate taking its place in keeping with the season. Rather than leaning into nostalgia or cliché, Wilde’s exists in the space between tradition and terroir — a marriage of British influence and what’s fresh at the farmer’s market.

In our latest digital story, Hannah Benson explores how the restaurant is challenging assumptions about what “British food” can look like in Los Angeles.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

British food, reconsidered.

At Wilde’s in Los Feliz, co-owners Natasha Price and Tatiana Ettensberger draw from England’s rustic pub fare while grounding their menu in California’s seasonal produce.

Whole ducks are broken down in-house, and when duck breast sells out, the menu evolves — skate taking its place in keeping with the season. Rather than leaning into nostalgia or cliché, Wilde’s exists in the space between tradition and terroir — a marriage of British influence and what’s fresh at the farmer’s market.

In our latest digital story, Hannah Benson explores how the restaurant is challenging assumptions about what “British food” can look like in Los Angeles.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

With a belief in the unifying power of the neighborhood pub, Wilde’s (@wildes.la) has quickly become a gathering place in Los Feliz, a hillside neighborhood in Los Angeles.

Best friends since childhood, Natasha Price (@natashaeprice) and Tatiana Ettensberger (@kimchikraut_) opened the British-forward restaurant in late October alongside chef de cuisine Sarah Durning (@saribehavior), creating a corner spot where anyone — young, old, regular, or first-timer — could finish their day over a glass of wine and a shared plate.

In our latest digital story, Hannah Benson speaks with the co-owners about building a restaurant rooted in British pub culture, whole-animal cooking, and the kind of comfort that turns first visits into rituals.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

With a belief in the unifying power of the neighborhood pub, Wilde’s (@wildes.la) has quickly become a gathering place in Los Feliz, a hillside neighborhood in Los Angeles.

Best friends since childhood, Natasha Price (@natashaeprice) and Tatiana Ettensberger (@kimchikraut_) opened the British-forward restaurant in late October alongside chef de cuisine Sarah Durning (@saribehavior), creating a corner spot where anyone — young, old, regular, or first-timer — could finish their day over a glass of wine and a shared plate.

In our latest digital story, Hannah Benson speaks with the co-owners about building a restaurant rooted in British pub culture, whole-animal cooking, and the kind of comfort that turns first visits into rituals.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

With a belief in the unifying power of the neighborhood pub, Wilde’s (@wildes.la) has quickly become a gathering place in Los Feliz, a hillside neighborhood in Los Angeles.

Best friends since childhood, Natasha Price (@natashaeprice) and Tatiana Ettensberger (@kimchikraut_) opened the British-forward restaurant in late October alongside chef de cuisine Sarah Durning (@saribehavior), creating a corner spot where anyone — young, old, regular, or first-timer — could finish their day over a glass of wine and a shared plate.

In our latest digital story, Hannah Benson speaks with the co-owners about building a restaurant rooted in British pub culture, whole-animal cooking, and the kind of comfort that turns first visits into rituals.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

With a belief in the unifying power of the neighborhood pub, Wilde’s (@wildes.la) has quickly become a gathering place in Los Feliz, a hillside neighborhood in Los Angeles.

Best friends since childhood, Natasha Price (@natashaeprice) and Tatiana Ettensberger (@kimchikraut_) opened the British-forward restaurant in late October alongside chef de cuisine Sarah Durning (@saribehavior), creating a corner spot where anyone — young, old, regular, or first-timer — could finish their day over a glass of wine and a shared plate.

In our latest digital story, Hannah Benson speaks with the co-owners about building a restaurant rooted in British pub culture, whole-animal cooking, and the kind of comfort that turns first visits into rituals.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

With a belief in the unifying power of the neighborhood pub, Wilde’s (@wildes.la) has quickly become a gathering place in Los Feliz, a hillside neighborhood in Los Angeles.

Best friends since childhood, Natasha Price (@natashaeprice) and Tatiana Ettensberger (@kimchikraut_) opened the British-forward restaurant in late October alongside chef de cuisine Sarah Durning (@saribehavior), creating a corner spot where anyone — young, old, regular, or first-timer — could finish their day over a glass of wine and a shared plate.

In our latest digital story, Hannah Benson speaks with the co-owners about building a restaurant rooted in British pub culture, whole-animal cooking, and the kind of comfort that turns first visits into rituals.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

With a belief in the unifying power of the neighborhood pub, Wilde’s (@wildes.la) has quickly become a gathering place in Los Feliz, a hillside neighborhood in Los Angeles.

Best friends since childhood, Natasha Price (@natashaeprice) and Tatiana Ettensberger (@kimchikraut_) opened the British-forward restaurant in late October alongside chef de cuisine Sarah Durning (@saribehavior), creating a corner spot where anyone — young, old, regular, or first-timer — could finish their day over a glass of wine and a shared plate.

In our latest digital story, Hannah Benson speaks with the co-owners about building a restaurant rooted in British pub culture, whole-animal cooking, and the kind of comfort that turns first visits into rituals.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag

With a belief in the unifying power of the neighborhood pub, Wilde’s (@wildes.la) has quickly become a gathering place in Los Feliz, a hillside neighborhood in Los Angeles.

Best friends since childhood, Natasha Price (@natashaeprice) and Tatiana Ettensberger (@kimchikraut_) opened the British-forward restaurant in late October alongside chef de cuisine Sarah Durning (@saribehavior), creating a corner spot where anyone — young, old, regular, or first-timer — could finish their day over a glass of wine and a shared plate.

In our latest digital story, Hannah Benson speaks with the co-owners about building a restaurant rooted in British pub culture, whole-animal cooking, and the kind of comfort that turns first visits into rituals.

Read the full story at the link in bio.
—
Words by Hannah Benson (@hannah_benson15)
Photos by Anh Nguyen (@minhanhnguyenn)

#offmenumag