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8" Coupe Pasta Bowl

from
Regular price
$48.00
Regular price
$48.00
Regular price
Sale price
$48.00
Unit price
per 

Selection:

Dark Brown | White

Selection:

Dark Brown | Moss

Selection:

Toasted | White

Selection:

Toasted | Pink

Selection:

Toasted | Turquoise

This bowl is our best-selling product, and a solid foundation for your home collection. Originally designed to showcase pasta courses at the NoMad Hotel in Los Angeles, it features a wider basin and an elegant, sloping profile that’s suited to a variety of uses. Reach for it the next time you’re plating a juicy steak or serving oysters on a bed of crushed ice — it’s every bit as versatile as it is beautiful.

Coupe pasta bowls ship within 2 weeks.  Learn more about our materials here.

DISHWASHER SAFE

MICROWAVE SAFE

HANDMADE IN THE USA

Inside the Studio

Our dinnerware is hand-made at a light-filled studio in Union City, New Jersey, by a team of 10 artisans. The studio is also where we quality check and pack up dozens of orders per day, which are then sent out to restaurants like Lilia, Jean-Georges, and Felix Trattoria and to serious home cooks all over the country.

Our Story

When Jono started the company in 2004, he had a simple mission: to design unique dinnerware options for the hospitality industry. He started small, with one wheel and one kiln, and collaborated with chefs, taking risks and learning from his mistakes. Then and now, his priority is to work directly with our clients, responding quickly and thoughtfully to their needs in ways that larger manufacturers can’t, resulting in dinnerware with a personal feel that sets our clients’ restaurants and dining rooms apart.

Our Process

Each piece that Jono has designed has its own unique production process, which can entail as many as 15 individual steps, and use methods such as slip casting, jiggering, and good old-fashioned wheel throwing. Our studio is equipped with 10 kilns and 6 wheels and we begin each day with the thrill of opening our Blaauw kiln to discover the finished pieces we loaded in the night before.

SEE OUR FEED