The dream…
Here at the intersection of blind naivete and unpretentious passion lies a restaurant you wish you knew about “before it was cool” – Stoney's Tapas.
Go on for another paragraph about what the mag is and all of the hot shit you do.
Your friend invited you to dinner this weekend but you’ve never heard of the place. You have to take the subway a couple miles farther than usual, and when you get off the train, you have to pass the shuttered stores and trash laden alleys of an “up and coming” neighborhood.
A half block away, you can make out a neon beacon; there are sauteéd onions in the air. As you get closer, you can make out the sound of a blown out subwoofer limping its way through another Floyd album.
WHO IS STOGNA BOLOGNA?
Stogna works as a line cook so you don’t have to, and now he’s ready to dish. Let him guide you, by his calloused and burn-stained hand, through meals you didn’t know were possible in your own kitchen.
Take a seat, unfold your napkin, and get a round on Stogna, cause you might’ve just stumbled into the best meal you’ve had in a while...
MEET THE TEAM
Chasen Novak
Editor-in-Chief/Designer
put some bullshit about being da bes here. kinda go on and on about your amazing coking and photography skillz. just like really ramble and go for it.
add second paragraph to really hone in on all of your awards. mention publications you write for and maybe a contact line?
Alex Scarr
Food & Culture Editor
put some bullshit about him also being da bes. kind of a miracle two dudes who were the best would find each other to create something so rad.
Scarr is the real brains begind the operation, turning Stogna’s late-night scribbles in to dope-ass articles and giving the mag it’s “formatted and punctuated” look. also one time he ate a whole lemon, peel and all.
Please send all article suggestions, recipes, illustrations, poems, highfalutin praise, or multimillion-dollar investment offers to stoneystapasgmail.com
Proudly made bi-costally in New York City and Los Angeles.