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We love supplying dinnerware for restaurants all over the country but there is especially gratifying about working with one of our favorite neighborhood spots. Corto is less than a mile from our studio, but Chef Matt Moschella plates up Italian fare that rivals any haunt within a 50-mile radius.

We love their locally sourced menu so much that we celebrated with a company-wide dinner there for our last holiday party.

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May: Momofuku Nishi

If you are in town, take the opportunity to dine off of our plates at one of our favorite NYC restaurants. We’ve been long-time admirers of David Chang and we are excited to do our first project with him for Momofuku Nishi, in the Chelsea neighborhood of Manhattan. We loved getting to work with Chef de Cuisine Nick Tamburo and GM Emma Conroy at our studio in Union City. 

They chose a bold palette of Persimmon, Turquoise, and White on our Toasted clay body in pieces from both our Coupe and Square Sided collections.

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April: The DeBruce

 
 
Photo by Lawrence Braun

Photo by Lawrence Braun

Any visit to The DeBruce centers around the nightly tasting menus created by Executive Chef Aksel Theilkuhl, which he’s serving up on our dinnerware.

Photos by @sasithonphoto

Photos by @sasithonphoto

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March: MacArthur Place

 
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Opening in April 2019, Layla is the beautiful new restaurant at MacArthur Place in the heart of Sonoma. We worked closely with Executive Chef Cole Dickinson and his team to find the perfect dinnerware for his Mediterranean cuisine.

 
 
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February: Bresca

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Chefs bring our work to life. We really enjoyed working directly with Chef / Owner Ryan Ratino on pieces for his Michelin starred D.C. restaurant, Bresca. His selection of white glazed pieces is made dynamic by mixing both our toasted and dark brown clay bodies across coupe, rimmed, and square-sided shapes. It’s worth a special trip to D.C. to try his personal approach to modern French cooking.

Photos by Rey Lopez, courtesy of Bresca

Photos by Rey Lopez, courtesy of Bresca

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