Chef Travis Lett runs Gjelina restaurant on popular Abbot Kinney Boulevard in Venice and is opening a to-go annex. (Bob Chamberlin / Los Angeles Times)
Dozens of boxes of fresh fruits and vegetables are purchased from the Wednesday and Saturday farmers markets in Santa Monica. Because the produce is fresh from the farm, washing it can be a full-time job. (Bob Chamberlin / Los Angeles Times)
One of Lett’s vegetable dishes is grilled Russian kale with yogurt dressing and toasted hazelnuts. (Bob Chamberlin / Los Angeles Times)
Appetizers at Gjelina can be simple but flavorful, such as this maitake mushroom toast. (Bob Chamberlin / Los Angeles Times)
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Chef Travis Lett started out with a simple plan to make pizzas and salads at Gjelina. He says his technique for pizza has improved, with the help of his wish-list wood-burning oven. (Bob Chamberlin / Los Angeles Times)
Gjelina is a popular spot in Venice, but plans to expand have met with community resistance. (Bob Chamberlin / Los Angeles Times)
Adam Shaffer, left, and Lubna Bholat ride their bikes from Gjelina after planning a birthday party. (Bob Chamberlin / Los Angeles Times)
One of Lett’s signature desserts is a butterscotch pot de creme. (Bob Chamberlin / Los Angeles Times)
