Feast Your Eyes on the Country’s Coolest New Bookstore
You may recognize Brooke Williamson from Top Chef, but the culinary pro’s skills don’t stop at the small-screen kitchen. Williamson and her husband, Nick Roberts, have made a name for themselves in the restaurant world with their beachy L.A. eateries, Hudson House, The Tripel, and Playa Provisions, and now they’re garnering some cred in the literary scene, too. The entrepreneurial duo have just opened one of the coolest bookstores we’ve ever seen…
Tripli-Kit, which is located adjacent to the Tripel in L.A. beach town Playa del Rey, is devoted to cookbooks, culinary essentials, and kitchen gadgets. In other words, it’s a food lover’s playground—and we’ll no doubt be making frequent stops there. Not going to be in L.A. anytime soon? Don’t you worry: You can shop the store online.
We caught up with Williamson and Roberts to hear a little bit about how this space came together. Read on below.
MYDOMAINE: First thing is first: Tell us about the name!
BROOKE WILLIAMSON: Tripli-Kit is the combination of food, beverage, and shopping... and the Kit simply stands for kitchen.
MD: What can one find in Tripli-Kit?
BW: At Tripli-Kit, we offer a hand selected assortment of cookbooks, culinary essentials, pantry items, unique kitchen gadgets, and gifts that aim to meet the needs of everyone—from the novice home cook to the professional chef.
MD: You’re doing so well with your restaurants… What inspired you to open a retail store?
MD: We wanted to open a retail store because we were looking for a way to fulfill the third aspect of food, beverage, and shopping and create a place to find those unique items that were missing.
MD: Are there any similarities between running a restaurant and running a shop?
BW: Yes, both are very customer oriented. We take a lot of feedback from our guests, and want to make sure to always leave a great first impression.
MD: What was your vision for this space when you first began working on it?
BW: When creating Tripli-Kit, we wanted the store to be clean and crisp, yet comfortable and play into neighboring the Ballona Wetlands and the marina landscape. We also wanted to carry the name throughout the store. The use of the number three and triangles is also a unifying theme. Three custom-built, steel triangle shelving units create the main focal point of the store and span across the entire length of the space. The triangles decrease in size as you move towards the back, with the smallest defining the children’s section of the store.
MD: How would you describe the style of the interiors? Did you work with any designers to bring them to life?
BW: We worked with designer Jill Stevens of Dust & Co., who infused the space with a color palette of poppy, navy, and mint green and used accents of whitewashed wood and thick sailing rope to display goods throughout the store.
MD: What has been your experience with the buying process? Where have you discovered your products?
BW: We carry things in our store that we would love to have ourselves. We try to stay as local as possible but we also end up finding a lot of artists, vendors, and writers from across the country. While a lot of what we carry is regional, we fell in love with a couple non-local artists that fit in really nicely too. We also go to and explore local trade shows together.
MD: What has been the biggest challenge of opening your shop?
BW: Tripli-Kit is a hidden gem. The location, being that it’s tucked behind The Tripel, is not easily visible from the street.
MD: What new cookbooks are you most excited about?
BW: To Live and Dine in L.A. (we just had a cookbook signing with Josh Kun), and The Naked Pint by Christina Perozzi and Hallie Beaune. I also love the Food52 book, and so many others by so many of our friends. It's really wonderful to be able to showcase our colleagues’ works of art... ‘cause that's really what they are.
MD: What do you think makes a great cookbook? What is essential?
BW: A great cookbook consists of visual appeal, approachability, soul and diversity. We like beautiful images and unique ideas in a presentation that both entices and challenges the reader, but doesn't scare them away
What's your favorite cookbook? Share with us below!