Condiments & Pickles

At Gjelina we need to turn out a high volume of exciting food, without laboring too much over each plate. Having an arsenal of herb-laced, vinegar-spiked, spicy, sour, and sweet salsas, pestos, aiolis, and herb emulsions on hand makes it easy for us to add flavor to a dish quickly and without much fuss. We aim to keep the spirit of the food relaxed, not too showy, while giving the dish enough contrast to sustain interest. In my world, if food requires an explanation of either what it is or on how to eat it, it is, quite frankly, too complicated or clever.