Archival Clay 9" Plate
- Regular price
- $42.50 $50.00
- Regular price
-
- Sale price
- $50.00
- Unit price
- per
Update 10/4: Wow, this collection is selling quickly! If you see that something is sold out, please be sure to sign up for restock notifications. You'll get first dibs as soon as there are more. Please also be aware of longer than usual lead times :)
This plate represents a big moment in the history of the company — it's made from a now-archived, hazelnut-hued clay body that we originally developed for Eleven Madison Park. At the time, EMP was not yet a three-Michelin-starred vegan-cooking trailblazer, and the plate was used to serve everything from prawn roulade to an unforgettable suckling pig confit. Things change, surely, but we're glad to report that Eleven Madison Park is as excellent as ever. This piece also includes a vintage logo backstamp, featuring Jono's signature.
Measurements: 9" diameter x 1.1" height
Shipping lead time: 4-6 weeks
About the 20th Anniversary Collection
It all started at the Museum of Modern Art. In 2004, as Danny Meyer was preparing to re-open MoMA’s Terrace 5 Café and Café 2, his then-employee, future restaurateur and owner of Make It Nice hospitality group, Will Guidara, commissioned Jono Pandolfi to design a chocolate dishes, chopstick holders, and a set of bud vases for the project. In hindsight, this was it: Jono’s big break.
What has followed in the 20 years since has spanned ceramics studios from Queens to Union City, New Jersey, where the operation has grown from a single kiln to more than a dozen and a one-man operation is now a team of 24 artisans. We’ve served over 750 hospitality clients, more than 15,000 home cooks, and, sometime last year, we’re pretty sure we made our one millionth plate.
Featuring reissues from the archive and new collaborations with chefs, this Special Edition Anniversary collection is a celebration of 20 years of making the world a better plate.
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 16 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.
