Gjelina – Wine & Spirits Magazine

Restaurant

Gjelina

by Patrick J. Comiskey • March 29, 2019

Gjelina is to Venice what République is to LA Central, a vital culinary engine feeding Venetians from 8 a.m. until midnight. Travis Lett’s densely worded menu features intensely flavored, Mediterranean-themed, sneakily complex comfort food: Smoked mozzarella pizza, for example, would seem to him naked without jalapeño, lemon and bottarga shavings. Henry Beylin’s mostly Old World-derived wine list is supplemented with bottles he and his team source themselves, exclusives ranging from Fuhrgassl-Huber’s verdant Viennese Gemischter Satz to Irene Badala’s nerello mascalese from Etna.

1429 Abbot Kinney Blvd., Venice, Los Angeles, California

American

(310) 450-1429

Patrick J. Comiskey covers US wines for Wine & Spirits magazine, focusing on the Pacific Northwest, California’s Central Coast and New York’s Finger Lakes.

This story appears in the print issue of April 2019.
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TAGS Argentinian California Los Angeles Restaurant Venice WSLA

Chloe Jenkins
Account Manager

Having spent nearly a decade in the marketing world, Chloe followed her enthusiasm for wine to work at a wine marketing company, before joining the team at Wine & Spirits. She loves using creative strategy to help brands tell their stories and connect with their audiences. Chloe holds a Level 3 (Advanced) Certification from the WSET, as well as specializations in French and Italian wine.

Patricio Tapia
Senior Correspondent

After graduating with a degree in journalism from the Universidad de Chile in Santiago, Patricio Tapia attended Bordeaux University in France, where he studied for a diploma in wine tasting and winemaking. Since then, he has visited wine regions around the world and authored several books, including his annual Descorchados, a Chilean wine guide; The Wines of Colchagua Valley; TodoVino and Wines for Great Occasions. Tapia is also the South American correspondent for The Oxford Companion to Wine, The World Atlas of Wine and Oz Clarke’s Pocket Wine Book. For the past three years, he’s been a host on the El Gourmet channel in South America. At Wine & Spirits, Tapia is the critic for the wines of Argentina, Chile and Spain, and regularly contributes articles on these regions.

Julie H. Case
Digital Editor

Accomplished forager penning a book on wild fungi and recent contributor to the October issue on pairing spirits with insect-rich cuisine, Julie H. Case brings a diverse background in writing and editing. Currently a contributor to SevenFifty Daily, Westchester Magazine and Travel & Leisure, Julie earned her BA in Broadcast Journalism at Arizona State and her MFA in Creative Writing at Pacific Lutheran University. She held senior editorial roles at several publications for the University of Washington and served as Senior Editor for SagaCity Media, where she launched several magazines, including Washington Wine, while editing the firm’s stable of local visitors’ guides.