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Brittany Ha

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Well, that was fun! Loved having @bruce__la in our kitchen. Big thanks to these amazing humans — Brittany, Hannah, and Alex — for giving us a treat of a dinner and to all of you for showing up. These dishes won’t soon be forgotten. Goodnight!

Food photos: @brimcgi

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Today was my last day at CARVINGBLOCK.

Honestly feels weird even typing that out. The last two years have been some of the craziest, hardest, funniest, most inspiring years of my life. So many late nights, early mornings, family meals, laughs, last minute changes, ideas thrown together in kitchens and parking lots that somehow turned into real things.

I grew up a lot here. As a creative, as a producer, but honestly more than anything just as a person. There was a point where this company and this team became such a huge part of my everyday life that it’s hard to imagine not walking into Maison or the office tomorrow.

To everyone I worked alongside, thank you. Truly. The chefs, producers, creatives, clients, partners, friends, and family that supported me through this ride, I carry all of it with me moving forward.

LA changed me forever and so did this chapter. I’m really proud of what we made together and even more grateful for the people I get to leave with.

Onto the next one ❤️

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@bruce__la at @cafetristela

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Opening night for @bruce__la at @cafetristela

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Getting to cook alongside each other is probably the highlight of it all. Every day we get to collaborate, laugh together stress the little things and daydream about having four walls of our own one day. Until then, hope to see you at the next pop up!
👼

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Today I say goodbye (well, more like see you later) to the city I’ve called home for the past nine years.

I didn’t move to Los Angeles—I ran to it. I had recently turned 21 and had managed to pull myself out of an incredibly dark time of my life. I had no money. No job. And even less of a clue as to what the hell I was gonna do when I got there. But it’s because of this city, and the people in it, that I’m even able to make this next big move across the country. People like to talk a lot of shit about LA—it’s fake, it’s smoggy, there are too many influencers and cyber trucks yadadada. But I really do love it here. I love how concerningly hot it is during the winter. I love that there are too many coffee shops in Silver Lake and that people bring their dogs everywhere they go and that seeing a celebrity at your local gym becomes as mundane as breathing. But more importantly, I love my family & friends who have enriched my life for the past nine years and offered me a sense of home & safety that I was sorely lacking when I first got here.

And now I take the very exciting (and terrifying) step of moving to the place I’ve always wanted to try living in—NUEVA YOOOOOOORK 🗽💖

See you later, LA. I’m not done with you yet!!!!

And dw to my SoCal readers…I have a feeling I’ll be back (very) soon 😉

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BRUCE X PINYON

Beyond excited to host LA's hottest pop-up superstars in Ventura on Sunday March 22nd!

We'll be serving dishes from @bruce__la's already iconic roster, as well as a couple fun collaborative pies inspired by the market.

Reservations available now via @resy. Hop to it! This one is sure to fill up quickly.

🐸🍕🍾

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we love bruce

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As we take a moment to reflect on this last month, we’d like to express a ton of gratitude to chefs Brittany, Hannah, and Alex for turning our little bar into a full on restaurant. Bruce’s food, playful and precise, broadened the horizon of what we thought was possible in our little space. We deeply admire their agility, creativity, and cooker wisdom, and we’re honored that they chose to begin their journey with us here in Chinatown.

The world of hospitality work is bound up in the reality of change. Seasons change to usher in new offerings, and circumstances change to usher in new chapters. It can be invigorating and exciting, and it can feel precarious and daunting — in either case, it’s inevitable. This collaboration was born in the midst of a moment of transition and reflection for all parties, and we couldn’t be more grateful that the stars aligned for this little chapter to unfold the way that it did. Big ups to Bruce, and we can’t wait to see what the future has in store for you <3.

Lastly we just want to give a big old thank you to our community, old and new, for coming out and supporting the residency. You bring the bar to life, and we wouldn’t be able to do what we love every day if it weren’t for you.

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This Wed-Friday is our final week at Cafe Triste and we are tres triste about it. We’ve had the best time and got to work with the raddest people. Not to mention welcoming us and giving us a soft place to land after 🐎 Some things feel like they were meant to be and having Cafe Triste be our family even just for a little bit felt perfect.

Would love to see you for our last few services! Tables are still available on resy 💛

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Throughout the month of February, @cafetristela will be hosting @bruce__la on every Monday, Wednesday, and Friday. Talk about a 3 day weekend. Bae and I decided to give it a try and in true punch fashion we ordered one of everything off the menu. From start to finish the meal kept surprising and we were excited for the next dish. Stand outs were the radicchio salad, with blue cheese chunks and sweet crisp apples. Also the tuna Carpaccio with prosciutto was the best thing since the making of sliced bread. It was fresh and had an aioli with a hint of lime underneath and a surprising zing of shallot. The Classic clam and fries were addicting but also the hen with toasted bread covered in a roasted tomato sauce. The textures and flavors of the bird soaked bread were unreal. The pastina was a warm comforting bite with butter and saffron. The desserts that followed upheld the bar. I don’t know what it’s called but the 2 swans in a custard and jam had such an interesting and complex flavor. It was gone in seconds followed by the rice putting and chocolate cake with a rich cocoa flavor. Had to do a cheat day with bae on bae day. Outstanding food, lovely people, go get a taste and tell em Big Juice sent ya. Will punch again.

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For the month of February we’ll be hosting Brittany, Hannah, and Alex, formerly of Horses, who will be doing a residency, cooking a menu of their own dishes Wednesday-Friday. They’re calling it Bruce, named after Brittany’s son, and it rocks. Each week things will shift around slightly, with new menus and dishes the team comes up with as they settle in to our tiny kitchen. We’ll have an abundance of wine from the cellar to pair and it should be a great time. Limited walk-in space, make a reservation at link in bio to secure a spot.

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