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15 Minutes with Joey Ryan

Photography Taylor Drake, Andrew CebulkaPhotos 5Issue February 2018
Carb King: “There’s a ton of flour in my pantry to make pasta. I toss it with olive oil and arugula for post-run fuel.”Background Beats: “I want dining at Tu to be like listening to D’Angelo. He’s hard to understand, but the music puts you in a good mood.”Go-To Booze: “I always have Ilegal Mezcal or Rittenhouse Rye whiskey on hand at home.”Red-Eye Runner: “Late on Saturday nights, I’ll start running from Upper King to Sullivan’s Island, then come back. It’s about 20 miles.”Must-Stop: “The Ordinary is amazing. I usually take my out-of-town visitors there.”

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15 Minutes with Joey Ryan
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