Our tableware is designed to create a palette, an arena, a frame for the fleeting, sublime beauty that is a well-composed and plated meal. Before the first bite, there is a wholly unique moment — where taste only exists conceptually. To look at food, to let your eye combine the flavors. Inhale. A plate is a tool, and when chosen with intention, it becomes an inseparable part of the experience of eating. Our goal is to work with you to help curate a collection of tableware that compliments your restaurant’s concept and philosophy about dining. Our glaze library is comprehensive and always growing. Sometimes a certain dish requires the perfect plate, and we want to help you create and curate a unique and memorable experience.
Contact us to start the conversation. Working collaboratively with our team, we can create the perfect assortment of tableware for your needs."I am tremendously proud of our collaborative project with HAAND. Their work in pottery achieves one of my greatest goals in cooking… it tells the story of the place we live, but in a format that translates to tabletops in any community. The products that Mark and Chris create are spirited and unique, yet durable and utilitarian. I look forward to continued collaboration and creative discovery with Haand."- Ashley Christensen, 2014 James Beard Award Winner, "Best Chef: Southeast""Before our food even hits the table, guests are completely engaged by the artistry of our side plates and votives. Ultimately, our food is served on an incredibly beautiful canvas, of which every guest takes notice.Working with the very talented individuals at Haand was a complete pleasure. We worked together to compose a comprehensive custom portfolio entirely perfect for our space and aesthetic as a whole. Not only are these plates simply stunning; they are remarkably durable and completely suited to the rigors of a demanding kitchen. I have not found plates this elegant yet this resilient anywhere else; and I am proud to have such amazingly talented craftspeople as part of my community."- Teddy Klopf, Chef, Provenance in Raleigh, NCWe have had the pleasure of working with Chefs at leading hotels & restaurants across the country- some highlights include :Bad Saint - Washington, DCCavallo Point - Sausalito, CACitrus Club - Charleston, SCColony Club - Washington, DCDaily Provisions - New York, NYDeath and Taxes - Raleigh, NCDurham Hotel - Durham, NCGrange Hall - Dallas, TXThe Hideout - Honolulu, HIKimpton Hotels - Portland OR, Dallas TX, Seattle WA, Amsterdam NLMarriott City Center - Charlotte, NCPark Hyatt - New York, NYProvenance - Raleigh, NCSuperba Food and Bread - Los Angeles, CAUnion Square Cafe - New York, NYUrban Food Group - Raleigh, NC