4252 Fremont Ave N, Seattle (206) 397-4271 Hours: M–F: 11am–6pm Sat: 11am–5pm Sun: 12pm–4pm
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Toothache Magazine Issue 5

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Toothache Magazine Issue 5

2019 Toothache Magazine


This is the fifth issue of Toothache magazine. It features a wide range of chefs from San Francisco, Tokyo, Singapore, South Korea, and Los Angeles. Like our previous issues, this magazine is made by chefs, for chefs. It aims to give some of the media power back to the chefs and it gives them the opportunity to share whatever they’d like. Issue 5's chefs include: Dave Beran (Dialogue), Julien Royer (Odette), Sung Anh (Mosu), Thomas Frebel (Inua), Brandon Jew (Mister Jiu's), Melissa Chou (Mister Jiu's), Clement Hsu (Breadbelly), Katherine Campecino-Wong (Breadbelly), James Wong (Breadbelly), Fabrizio Fiorani, and our editor/creator Nick Muncy (Michael Mina Restaurant).


About Toothache: "Toothache is a culinary magazine, straight from the source. Made for chefs, by chefs. No editors, executives, or BS. We are a small self-published magazine, and we have been fortunate to feature some amazing chefs. This magazine was conceived after dinner services with industry friends, primarily during last call at dive bars. Often times, food media is produced by people who do not live and breath kitchen life. Usually, it’s comprised of lengthy articles, a few pictures and a recipe in cups and tablespoons. Which makes sense, because they’re generally not writing for us, but instead writing for home cooks or “foodies”. This magazine’s goal, however, is to give ourselves a little bit of the media power back; to produce a magazine that a chef or cook would actually want to read. We essentially made this a collaborative project and gave chefs blank pages in a magazine. We then let them add whatever images, recipes, and writing that they wanted. We have no real editors. There are no writers. No graphic designers or advertisement sales people. This is a magazine for chefs, by chefs. We hope you enjoy it."

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