ALL DAY BRUNCH
27.October.2016
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On Saturdays, it is “All Day Brunch” at Sanayi 313. read more
On Saturdays, it is “All Day Brunch” at Sanayi 313. 
Seasonal tastes make our brunches special. Butter comes from Rize, eggs come from Bolu Karaağaç and the cheese come from Alaçatı. These days, brunch menu’s specialties are scrambled eggs with avocado, leek and tomatoes & basil. 
On Saturdays, we sometimes have surprise live music performances as well…
TUNES
26.October.2016
  • No documents available.
November Sounds - Eternal Soul read more
November Sounds - Eternal Soul
TRIPEDAL
18.October.2016
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Tripedal display designed by Enis Karavil and his team Sanayi313 Architects brings together old cast-iron legs with a Walnut counter top retail display case, set on a beveled wood plinth. read more
Tripedal display designed by Enis Karavil and his team Sanayi313 Architects brings together old cast-iron legs with a Walnut counter top retail display case, set on a beveled wood plinth. The Tripedal (three-legged crow) is a creature found in various mythologies. Also, it is believed by East Asian cultures to inhabit and represent the Sun. Karavil combines this mythological figure with his modern idea and displays precious items from "Sanayi313 Picks" with a natural light that reminds of Sun.
HANDMADE MAKES YOU UNIQUE!
05.October.2016
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Who wouldn’t want to wear something that is unique to them? read more
Who wouldn’t want to wear something that is unique to them? Since Sanayi 313 Shoes & Bags Collection is executed by hand using traditional skills in artisanal workshops all around the world, it is almost impossible to repeat the same pattern or texture. It takes 36-60 hours to weave each thread and complete one establishment on slippers.
This seasons favorites CIGNO and CASCATA are very special… While you are dancing in your CASCATA heels, you’ll be the center of attention. If you carry that CIGNO flap bag, oh, everyone will be chasing you! 
Enjoy this winter by being yourself, being special, being unique. 
3RD İSTANBUL DESIGN BIENNIAL
04.October.2016
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3rd İstanbul Biennial, which is coming to life by IKSV, focuses on the relation between human and design. read more
3rd İstanbul Biennial, which is coming to life by IKSV, focuses on the relation between human and design. The Biennial that will explore this intimate relation over a time period that spans from the last two seconds to the last 200.000 years, will take place between the 22nd of October and 20th of November. The tickets are going to be free of charge. The city is full of art these days!
ART SCULPTURE BY UMBERTO DATTOLA
03.October.2016
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“My work is a search of sense, beautiful and truth in the most realistic of ways; the making of things,” says the Italian artist Dattola. read more
“My work is a search of sense, beautiful and truth in the most realistic of ways; the making of things,” says the Italian artist Dattola. 
About this new piece by Dattola that has taken its place in Sanayi 313: 
“Furniture that can change shapes, growing to the sky, with long legs are becoming art sculptures. Every piece is accompanied with an intimate story that sheds light on the emotional relationship established with his owner. The result is a complex exhibition, where the craftsmanship is combined with stories”.
TUNES
02.October.2016
  • No documents available.
Lee Burridge & Lost Desert - Lingala (feat. Junior) read more
Lee Burridge & Lost Desert - Lingala (feat. Junior)
ALİ TUFAN KOÇ
28.September.2016
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DOT DOT DOT read more
Chat with Ali Tufan Koç
I am Ali Tufan Koç.
The first thing I do in the mornings is turning on the radio.
I came to Sanayi 313 today because I had a meeting.
I had coffee in Sanayi 313.
The first thing that caught my eye while going around the store was the dental chair (antique). 
Scrabble table (vintage) remained on my mind the most. 
After I left Sanayi 313, I went to my office in a happy mood. 
Before going to sleep, I leaf through the magazines near my bed. 
IT’S THE SEASON OF BONITO FISH!
26.September.2016
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As the fishing ban is over, fish counters look very colorful these days. One of the fishes that excite me the most in this season is ‘bonito’. read more
As the fishing ban is over, fish counters look very colorful these days. One of the fishes that excite me the most in this season is ‘bonito’. Grown in the Black Sea and the Sea of Marmara, the season for bonito begins in September and continues until February. The most delicious time for this fish is the months of November and December. According to its size, the name for the fish varies as well. 
In the beginning, the small size (20-30 cm) of bonito is called ‘baby bonito’. Since they are very small, baby bonitos are not fatty. As they grow up, they get fatty and delicious. I don’t recommend grilling the baby bonito. It is really very dry and must be served with sauce. 
When bonito gets bigger to 30-40 cm, it gets the original name. It’s the time when bonito is really delicious! Fatty bonito is both my and Sanayi 313’s favorite. I prefer to serve it grilled. The key part for cooking is being very careful while grilling so the fish does not become dry. 
Bonitos that are 50-60 cm are called ‘tunny’. This is the most fatty time for the fish. Generally it is consumed as salted fish. I developed the idea of salted fish for Sanayi 313’s menu. I made pickles out of the avocados I bought from Alanya Bazaar. I am really excited for the pickles. I am thinking of serving them along with salted fish in private events. I love to eat fish along with sour and salty things. 
Bonito, which has just taken its place in Sanayi 313’s menu, is served with homemade mayonnaise since it is not fatty yet. I’d like to share with you the recipe for the mayonnaise. You can create your own difference with it, not only for fish but also for sandwiches.

 
Mayonnaise with poppy seed and turmeric

Ingredients: 

2 eggs’ yolk
500-ml. olive oil
½ lemon juice
1-teaspoon turmeric
1-tablespoon poppy seed
4 pickled cucumbers (minced as small cubes)
¼ dill (minced)
1 package of garlic chive
2 cloves of garlic (grated)

Adding the olive oil to eggs’ yolk slowly, we whisk them in a mixer. When the mix is thickened enough, we add the lemon juice. The lemon juice is not only for the sour taste. Since the eggs are uncooked, it is a precaution for bacteria. 
Then, we add all the remaining ingredients into the mayonnaise and serve it along our bonito.
This is the new favorite of the menu!  I need to eat a juicy bonito after writing this recipe…

Müge Ergül
TUNES
11.September.2016
  • No documents available.
All Day I Dream of Peace - YokoO & Retza read more
All Day I Dream of Peace - YokoO & Retza
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