The Brooklyn Museum and the much-praised Lagos-based concept store Alára worked together to set up a pop-up store during the Africa Fashion Exhibition. The show, which became accessible to the public on June 23, represented a curatorial presentation never before seen in the United States. Introducing the same exhibit at London’s Victoria and Albert Museum last year was enlarging the landmark’s footprint.
By opening its first overseas satellite store as a pop-up, Alára spread awareness of its in-house ideology, which promotes African fashion and innovation. Highlighting modern African viewpoints on style and fashion while fusing retail expertise with ties to the African diaspora in New York, the exhibit store showcased goods from 100 labels, including American designers and those from the African diaspora.
As of right now, the lengthy display has concluded, ending the pop-up as well. As a result, a small supper honoring African food and culture was hosted at The Norm, Brooklyn Museum. The event created an exceptional ambiance that encouraged deep dialogue and personal relationships.
Alara’s creator and style director, Mrs. Reni Folawiyo, remarked, “With my sincere gratitude, we draw the curtains on this season. Yet, in closing one chapter, we embark on writing the next.” At Alára, our goal has always been to elevate and showcase the beauty of African fashion, design, and art. We also intend to keep pushing the limits and inspiring the diaspora to do even more.
The curator and creative director, Alexander-Julian Gibbson, stated, “I’m honored to be a part of it and excited for what more will come out of it.”
June Ambrose, the creative director of Puma; Mobolaji Dawodu, the fashion director of GQStyle; Marielle Bobo, the chief editor of Ebony; designer Tia Adeola; Briant Biggs of RocNation; Jessica Willis of The Cut; Sharita Peterson of Paramount; and numerous others were among the guests and other cultural tastemakers in attendance.
Chef Serigne Mbaye created a dinner of Gulf shrimp, kaluga caviar, okra, shellfish, and jollof rice for an early fall meal. For dessert, she served a thin pie with pecans and ice cream. Signature drinks from Crown Royal and CÎROC were served.
