Eat. Drink. Design.

Founded in 2007

Eat. Drink. Design.

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Founded in 2007

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    Mitorakaruna Bakes Up a Tin of Adorable Kitten Cookies

    I am so in love with these little Japanese cookies. I came across these in a roundup of cat-themed cookies on Casa Brutus (because of course they did). Made by Mitorakaruna, these are a mix of natural, vegan cookies that come in a variety of flavors such as “purple sweet potato and cardamom, coffee cinnamon, and pumpkin clove chocolate” which all sound delightful. What really gets me though is how all the kitties fit together in the tin, almost like a delectable, M.C. Echer-esque arrangement. And how cute is the little drawin on the front, it’s so dang charming. If you’re is in Japan, please buy these for me and I will pay you back!

    Mitorakaruna Bakes Up a Tin of Adorable Kitten Cookies
    Mitorakaruna Bakes Up a Tin of Adorable Kitten Cookies
    Mitorakaruna Bakes Up a Tin of Adorable Kitten Cookies

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    Sips in Barcelona Named Best Bar in the World

    A few weeks back, I wrote in my newsletter about visiting Sips, a bar here in Barcelona which at the time had been crowned the fourth best bar in the world. Well, as of a few days ago, Sips has now been named the best bar in the world. When I moved to Barcelona I knew things would be culturally different from Los Angeles. There is a gluttony of things to do in LA, so how would Barcelona fare, or compare, in contrast? So it’s little things like this, knowing that the best bar in the world is a literal 8 minute walk from my apartment, that make me so happy to be here.

    The whole list of Best Bars in the World is always fascinating to look through, especially seeing which cities/parts of the world tend to over-index. Plus you get so many great ideas for cocktails you can try to make at home.

    Sips in Barcelona Named Best Bar in the World
    Sips in Barcelona Named Best Bar in the World
    Sips in Barcelona Named Best Bar in the World

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    Charming Parisian Pita Sandwich Shop Dizen Makes the Most of A Small Space

    Came across this cute little spot called Dizen out in the Pigalle neighborhood of Paris that serves a traditional Israeli street food called sabich, which in Hebrew stands for its initials (SBH) – salat, beitzah, hazilim (salad, egg, eggplant). While the food looks amazing (I could eat pita sandwiches every day) it’s the charming, odd little space that I really love. It has a 60s/70s influence with the curvy entrance walls, baby blue color palette and super simple order signage. I even think that clearly unmovable drainage pipe is super charming, they’re clearly making due with the space they have. Plus the branding is on-point with a funky mix of typefaces, I’m super into it.

    Dizen, a pita sandwich shop in Parisian neighborhood Pigalle
    Dizen, a pita sandwich shop in Parisian neighborhood Pigalle
    Dizen, a pita sandwich shop in Parisian neighborhood Pigalle
    Dizen, a pita sandwich shop in Parisian neighborhood Pigalle

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    Anthony Bourdain in San Sebastián

    Recently, I was made aware of the fact that Anthony Bourdain had visited San Sebastián, and the Basque Country, on three separate occasions: in 2001 with A Cook’s Tour, in 2007 on No Reservations, and in 2016 for Parts Unknown. Like anyone else who admires Bourdain, I had to see if I could watch these episodes. Sure enough, I was able to find his last visit. It was fascinating to see the places he loved, the other areas around San Sebastián he also visited, and of course, see the area through his eyes.

    What made watching this more exciting is that I’m about to head out for a long lunch at Restaurante Arzak. Juan Mari Arzak and his daughter Elena are the owners and chef de cuisine of Arzak, and play a huge part in the episode, with Bourdain calling Juan Mari not only his friend, but his mentor. The fact that Bourdain found this place so special to go to only gives even more weight to the experience, I’m so excited to have a chance to eat here.

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    Amour Liquide Serves Up Petite Cans of Cocktails

    God I’m a sucker for cute packaging. Amour Liquide is a pocket cocktail created by the founders of Distillerie du St. Laurent and Rose Simard of 1 ou 2 Cocktails, who’ve made drinking on the go super cute. These little 100ml cans come in three flavors, Negroni, Old Fashioned, and Espresso Martini (🤮 seriously people, stop drinking these) so you’d have your bases covered with pretty much anyone you hang out with. Can’t you imagine how delighted your friends would be if you popped these out of a cooler when you’re having a picnic or a day at the beach?

    Amour Liquide Pocket Cocktails
    Amour Liquide Pocket Cocktails

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    Tasting Spontaneous Fermentations with Bizio Cider

    Knowing we’d be in San Sebastián for a fair amount of time, I had to figure out where I could score some natural wine. Thankfully I found PIRIPI, a quaint wine shop opened only two months ago by a husband and wife team, focusing on Spanish natural wines, beers, and ciders. And while browsing their great selection I found BIZIO, a group of Basque cider makers.

    BIZIO Cider, produced in the Basque county of Spain


    They use natural brewing methods (“ancestral petillant-naturel“) which means they intervene as little possible in the bottling and production process. They are made with 100% fruit, without additions –no sulphites, yeasts, or sugars– unfiltered and from spontaneous fermentation with native yeasts.

    I’m also a big fan of their label designs. It’s very much in the vein of edgy, slightly punk style that is consistent with a lot of natural wine and cider makers. The feeling with many producers is that what they do is an act of rebellion from large-scale, mass produced wine houses. So the labels themselves should communicate that this is something, quite literally, counter cultural. It’s all beautifully done by Amaia Moran and Brou Gràfic.

    BIZIO Cider, produced in the Basque county of Spain
    BIZIO Cider, produced in the Basque county of Spain

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    Tamitu Herbal Honey

    Stumbled upon Tamitu last week, an herbal honey that is made by mixing several types of herbs and spices with carefully selected pure honey, which is supposed to give a complex depth to the natural sweetness. The company was created by Mizutani Bee Garden (great name for a band, btw), which was founded in 1912 and has been producing pure honey for over a century.

    I really like that they’ve taken a contemporary approach to their branding and marketing. The look of the packaging makes me think of a fragrance, kind of like what Margiela does with REPLICA, and the bottle is kind of new apothecary feeling, it immediately gives me the vibe of “being healthy.” Paired with the photography utilized across the products, site and social, you get this really peaceful, pure feeling that seals the deal here.

    Tamitu Herbal Honey
    Tamitu Herbal Honey
    Tamitu Herbal Honey

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    Osaka’s Charming CANELE du JAPON by Koyori

    You know I love some tiny little cafés, those spaces that make the most of not much, though the still have such a robust sense of character. A take-out-only shop for “Canule-dou,” a pastry shop specializing in canelés, CANELE du JAPON sits in a small space that was previously used as a lottery ticket sales booth.

    To preserve the Canule-dou brand image and its unique organic and distinct nature, the design integrates these characteristics, using earth as a material for the exterior walls and solid chestnut wood and handcrafted “Kurotani washi” paper by Hatanowataru for the interior. Overall, there’s so much thought and care that went into the shop, it’s a delight to see.

    Osaka's Charming CANELE du JAPON by Koyori
    Osaka's Charming CANELE du JAPON by Koyori

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    Delicious Tiptree Green Fig Jam by Wilkin & Sons

    OK, this one is a bit random. Since moving here to Barcelona I’ve became kind of obsessed with figs. This includes buying figs from the local mercado, hand wash, and what I’m so excited to share, this Tiptree Green Fig jam from Wilkin & Sons. As it turns out, Wilkin & Sons has a long standing history of jam making, starting way back in 1885. And these days, the company is more than half-owned by employees through a trust, which I can definitely get behind.

    As for the jam itself, it’s made from tiny, unripened green figs that provide a really delicious, bright flavor. When I think of ripe figs, it’s more of a hearty, deep flavor that comes to mind. I like to eat mine on thick slices of buttered toast, and then topped with flaky salt. It’s a perfect combo with my morning coffee. The Wilkin & Sons website say they ship to over 60 countries, so if you’re a fan of figs like me, this is well worth checking out.

    The Delicious Tiptree Green Fig Jam by Wilkin & Sons

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    The Recipe for Ritz-Carlton’s Blueberry Muffins

    I dunno, there’s something so satisfying about a fresh made baked good in the morning. I’m not preferential to any, to be honest, give me buttery, sugary, warm dough and I’m happy. Recently I’ve been seeing a recipe for Ritz-Carlton’s Blueberry Muffins, which was shared to The Times by way of Marian Burros in a 1985. I love that the recipe is super straightforward, and prep is simple, and results seem to be delicious. However, The Times also made a video comparing the Ritz’s recipe with that of Jordan Marsh’s recipe to see which they preferred. The big difference between each recipe is ultimately the amount of sugar added, so it depends on your sweet tooth.

    Blueberry Muffins

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    Let’s Make Summer Cocktails Fun Again

    I’ve been seeing this trend lately which goes against the serious, mixologist puritanism we’ve endured for quite a time now. What I keep seeing is, “let’s drink silly cocktails this summer,” which I’m totally on board for. There’s enough crazy shit going on the world, let’s stop fussing over our drinks and enjoy ourselves. We’re talking piña coladas, mojitos, sex on the beaches!

    Ice Cream for Astronauts, a drink by Two Schmucks

    This piece by Ed Cumming titled Five Cocktails to Help Beat the Heat is a perfect example (ok, some of these are kinda mixologist-y 🙄) featuring drinks from bartenders around the world. The one I’m excited to try is the Ice Cream for Astronauts, which is made here in Barcelona at Two Schmucks:

    “This drink started off as a gin basil smash meets a gin and tonic, but as summer arrived in Barcelona and it got hotter, we found ourselves needing to add ice cream to everything. The coconut complements the vegetal flavor of the basil, and it works great with tonic as a highball. The result is a fresh, ice-cold fizzy drink for summer.

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    Scrounging: a Cookbook, Turns Film Foods Into Cookable Creations

    The folks at A24 are always releasing the coolest stuff. One of their newest ideas is Scrounging: A Cookbook, which takes the foods from 54 films and turns them into recipes you can make at home. Included are The Breakfast Club‘s Pixy Stix sandwich, The Apartment‘s tennis racket spaghetti, The Martian‘s baked potato with Vicodin, Home Alone‘s 12-scoop ice cream sundae, Kramer vs. Kramer‘s divorced dad french toast, and many more.

    There’s also a foreword from Matty Matheson, a man who knows a few things about cooking amazing meals, and the photos in the cookbook are from the ever-amazing duo of Wade & Leta, which turned out so great.