March 26, 2012
The Selby photographs the rustic interior and menu of Brooklyn restaurant Isa for his latest Edible Selby column for T Magazine. The woodsy eatery has stripped-down interiors with exposed tree branches and piles of firewood. The menu features tapas-sized dishes and entrees, such as raw scallops with apple and celery and beef tartare with smoked oil and juniper berries. Taavo Somer, the architect behind Freemans in downtown New York, and Ignacio Mattos, the former chef of Il Buco, run the restaurant. Both use the word “primitive” to describe the food and the space. The Selby photographed Somer and Mattos as they prepared meals and the menu. He also added one of his signature drawings, this one of a caveman, as a nod to the restaurant’s simple theme.
Check out The Selby’s Edible Selby columns for T Magazine here.
See more of The Selby’s photography here.
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