Vintage Shopping in L.A. at Steve Arroyo’s Pigeon

August 30, 2013 | 1 Comment

Here is the mini interview with Steve Arroyo on his cool style (white clogs . . , sigh), his eclectic vintage store Pigeon (love the name!), and more!

1) What inspires you?

Old urban storefronts, the expression of signage had a broader color palette a few decades ago. Being a Designer has become more of an occupation than an art. I have never identified myself as a designer. When I’m done with a space, the last question I want to hear is “who designed this place”. If a space is comfortable and interesting it should even cancel out sound for a moment. At which time the vibe should take over the need to ask mundane question like “who designed this”.

2) Whats your favorite road trip?

Life is too short to have a favorite and I appreciate the road to much to choose. I think the reputation built around crime in Baja, California is way over rated. I find Tijuana, Rosarito, and Esenada to be a great place to visit for a couple days. If you leave LA by 7am you can have your Mexican Breakfast in Rosarito Beach by 10am

3) What do you look for when treasure hunting for Pigeon?

I look for things that are gonna have an unforced aesthetic relationship with the collection of objects and furniture that exist at that given point in time. The store is constantly in flux while simultaneously staying the same. I take joy in re-curating the store after incorporating new finds, be it a rug or desk. The stores overall evolution has to be seamless.

4) You have such great style do you have a favorite men’s store?

I think LA offers great men stores for the fashion forward male. To me style is the antithesis of fashion. I’m always welcoming a new piece to my wardrobe, but we usually find each other outside of a men’s store.

5) A recipe please from your delicious restaurant?

The simpler the better for me. I recommend going to your favorite butcher (mine is Lindy & Grundy on the north end of the Fairfax corridor) and asking them to slice you some bone in pork chops as thick as your pointer finger. Put them on the grill, seasoned with a good sea salt. Cut the meat off the bone, include any fat around the edges. You see salt and fat is where it’s at. Warm your corn tortilla over the same open fire. The open fire will ignite the flavor of the corn in the tortilla. Add a slice of avocado and then call me to say thank you!

See more vintage treasures and insider interviews from The Local Rose.