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Tour de Fork
Jessica Ritz | Photo: Cameron Gardner | May 20, 2013
Tim Rettele and Robbie Schaeffer bring their love of cycling to a new breed of restaurant in Calabasas.
Tim Rettele and Robbie Schaeffer understand that achieving a goal doesn’t require a straight and easy path. The restaurateur and cycling enthusiast honed the concept of their hybrid restaurant and bike boutique, Pedalers Fork, more than three years ago, and finally opened the hand-hewn doors this past April in Calabasas.
“We wanted to enjoy life, [so we asked ourselves], ‘How do we do that?’” says Schaeffer. Their answer: Unite high-quality components in one multipurpose eatery that’s open from morning to night and happens to include an on-site bike shop where customers can buy a high-end Moots Cycle or just fix a flat before a ride.
Downtown-based architect Milo Garcia of MAI Studio (Gjelina, Hinoki & the Bird) integrated various woods, metals and glass textures to shape the expansive, two-story interior and sheltered outdoor patio located within Calabasas’ Old Town district. MAI’s custom-built furnishings subtly reference the restaurant’s historic setting while incorporating some finer details that are as intricate as bike construction. Vintage bricks form what Schaeffer dubs the “American pavé” outdoor flooring, referencing the cobblestones seen along the Tour de France trail in Europe.
Raw ingredients for the kitchen and bar come from some of Southern California’s best sources, including McGrath Family Farm and DeyDey’s Ranch. Cocktails, including 10 rye-based libations, are the handiwork of spirit experts Aidan Demarest and Marcos Tello of Liquid Assets, while sommelier Karen Moneymaker oversees the wine program. Tap handles emblazoned with the logos of various craft beer makers fill the bar area as well.
In the end, Rettele and Schaeffer believe in Pedalers Fork’s ability to make it to the finish line. “It’s more than a bike shop. It’s more than a restaurant,” says Schaeffer. “It’s all about community.”
Rettele and Schaeffer’s Hots
Calabasas farmers market, Topanga Creek bicycle shop, riding in the Santa Monica Mountains, DeyDey’s Best Beef Ever
Rettele and Schaeffer’s Nots
The 405, Coldwater Canyon construction, molecular gastronomy, elitists, misuse of the term “farm-to-table”