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WELCOME TO THE STUDIO

In a 6000-square-foot industrial building in Union City, New Jersey, our team of 10 artisans comes together each day to form, glaze, and fire our pieces. With natural light shining in across the Hudson River, we work to produce orders for world-renowned restaurants and home cooks alike (our 6 potters wheels, 10 kilns, and 2 studio dogs help, too).
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Looking for our most classic pieces? You can’t go wrong with the Coupe collection. Originally designed with chef Daniel Humm for the Nomad Hotel in NYC, this dinnerware will showcase your food simply and beautifully.
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MEET OUR CLIENTS

The innovative chefs we work with are the heart of our brand. Their culinary imaginations and the real-world demands of their fast-paced kitchens have inspired everything from Jono’s designs to our meticulous but efficient production processes. Consider our Restaurant Guide a directory for the most coveted dinner reservations in the world right now.

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It’s really amazing to work with Jono, a local craftsman who is creating sustainability only two miles from my restaurants. The shape of the line and the organic tones of his dinnerware match the ethos of our cuisine.

JEAN-GEORGES VONGERICHTEN

Executive Chef, Jean-Georges Restaurants

Diners want a show. That’s why we meticulously hollow out beets and stuff them with their own salt-roasted greens. And that’s why we went with Jono’s elegant, handcrafted dishes to set off the more elegant, carefully plated recipes. Diners don’t just want to have dinner anymore. They want to be dazzled.

AMANDA COHEN

Chef & Owner, Dirt Candy, New York City

Working with Jono has been really inspiring — his plates spark creativity in our kitchen and they really do make the food look so beautiful. They're also very sturdy while still retaining their elegant look and feel. When I’m workshopping new dishes, I always pull a Jono Pandolfi plate to start off on the right foot.

NICK CURTOLA

Executive Chef, Four Horsemen, New York City

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Wondering which of our bowls is right for you? Here’s a breakdown of our bowl offerings so you can make an informed decision and get yourself just the right one 👌 🥣The Alaska Bowl was originally designed for dessert at Eleven Madison Park, but the Alaska Bowl works for entrées, salads, or even displaying citrus on your kitchen counter. Its sloping edges keep liquid at the bottom, so it’s great for saucy pastas and even soups. At 8.5” wide it’s a great size for serving entrees or, of course, a generous dessert. 🥣The Coupe Pasta Bowl is an absolute classic for a lot more than just pasta. This 8” wide bowl is our bestselling 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 nearly vertical walls that are suited to a variety of uses. If you’re looking for a “blate” (bowl-plate hybrid, IYKYK), then you’re looking for a Pasta Bowl. 🥣We designed the 6.75” wide Union Bowl alongside Chef Missy Robbins of Misi and Lilia. You could say it's our coziest shape ever—it's slightly deeper and more narrow than our Pasta Bowl, which helps it retain more heat (and, yes, more pasta). It also means that it’s a great option for hearty soups and stews, but don’t sleep on this shape as a snack bowl for sharing popcorn or chips either. 🥣The Cereal Bowl is the smallest of our four main bowl offerings at 5.75” wide. Don’t let the name fool you: our Cereal Bowl is an essential resource for any meal (not to mention serious snacking, too). Kick off a summer dinner party with a ladle full of zesty gazpacho, or invite the fam to assemble their own popcorn bowls at your next movie night. Have more questions about our bowls? Leave a comment and we’ll get you all the info you need 👇 📸 by @LizClayman
March 13, 2025

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