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Dinard looks a bit like Margate… if Margate was really nice (sorry Margate, we still love you). From the garden of our little house, shaded by apple trees, you can see all the way down to Plage de l’Écluse, a gentle curve of white(ish) sand and teal blue water, choppy at the start of spring, framed by gothic houses and Le Grand Hôtel Dinard, impressive and slightly battered by time and the salt air that whips off the English Channel.
Outerwear pieces inspired by militaria and workwear, our selection of offers enduring style and the utmost quality, all with the ethos of relaxed elegance.
We handcraft our shirts at our own dedicated factory using the finest cloths and finishings.
Each shirt is handcrafted in Chard, Somerset with single-needle stitching, floating interlinings and mother of pearl buttons. It’s a sound investment, because if they’re still in style after a century, chances are they’ll weather another.
The chore jacket has been the preserve of the hard-working for over two centuries, and while nowadays the most likely points to see any serious wear are the elbows from leaning on the bar, the chore jacket has endured and transformed from its utilitarian past as workwear to a staple icon of menswear.
Alongside our range of relaxed tailoring, prized Oxford shirts and exquisitely printed silk accessories, one of the first things we wanted to put our design principles to was the humble chore jacket.
Few items of clothing are as enduringly stylish as the classic two-piece suit. Ours are made in Italy using the most meticulous construction methods, to create an elegantly soft silhouette.
Cut from a sturdy Italian cotton, this jacket has a short, slightly boxy shape which creates a masculine silhouette. With a generous, expressive collar, and two outer pockets, it makes subtle nods to workwear, as well as flight jackets from the early 20th century.
It was a bad idea… at least that’s what they were told. A tiny restaurant with a focus on natural wine, before everyone and their dog knew about native yeasts and volatile acidity, with a European-leaning menu in a corner of Williamsburg that, as chef Nick Curtola recalls, was “weird back then.”
“Everyone we talked to, who had a restaurant, said that the reason there isn’t a natural wine bar and restaurant here is because it doesn’t work and you’re dumb,” says wine director and co-founder Justin Chearno. “Don’t build it, you’ll lose everything.”
“We did it anyway.”
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