Art Feature 

31 Days of Abe, Day 20: Tonci Zonjic

By | March 20th, 2013
Posted in Art Feature | 4 Comments

It’s Abe Sapien Month at Multiversity! To see all sorts of Abe content, like our “Evolution of Abe Sapien” contest, fantastic original art, interviews and more, click here.

To celebrate our “Evolution of Abe Sapien” art contest, which gives every fan with some ambition and a modicum of artistic talent a chance to have their work published in an issue of “Abe Sapien: Dark and Terrible,” as well as take home a complete set of Hellboy Library Editions, we decided to bring in some ringers, to show us how they interpret everyone’s favorite fish-man. We will be posting pieces each day for this entire month, so come join us for 31 Days of Abe!

20 days in, and we are still getting incredible artwork from some of our favorites in the business – and today is no exception. We are all pretty huge Tonci Zonjic fans over here at Multiversity – but who isn’t, really? Tonci chatted with us last year about his work with Lobster Johnson, and it is great to see him take a crack at a modern-era B.P.R.D. character. If you aren’t a regular Mignolaverse reader, you may know Tonci’s work from the “Jake Ellis” series of minis for Image with Nathan Edmondson, or from his various bits of work for both Marvel and DC (note to DC – bring back the 80 page giants – so many great people worked on those!). You can follow Tonci on Twitter (@tozozozo), check out his website and his blog.

Feeling inspired by this great piece of art? Then enter our “Evolution of Abe Sapien” art contest! Full details are here. And make sure to pick up “Abe Sapien” #1 on April 3 from Dark Horse!


//TAGS | 31 Days of Abe

Brian Salvatore

Brian Salvatore is an editor, podcaster, reviewer, writer at large, and general task master at Multiversity. When not writing, he can be found playing music, hanging out with his kids, or playing music with his kids. He also has a dog named Lola, a rowboat, and once met Jimmy Carter. Feel free to email him about good beer, the New York Mets, or the best way to make Chicken Parmagiana (add a thin slice of prosciutto under the cheese).

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