Dining Guide - Page 50 - Dishing On Dishes

Dining Guide
- Page 50
Dishing On Dishes

The stories behind restaurants’ most intriguing tableware


By John-John Williams IV The Baltimore Sun


Some shine. Others sparkle. And in some cases, they cost more than the scrumptious entrees they’re serving up.


For many restaurants and bars, their plates, glasses and flatware are more than an afterthought. They’re used to visually enhance the eating experience while subtly reinforcing the vibe.


la CuChara


At the Basque restaurant in Clipper Mill, these blue-rimmed plates are used to serve rotating primeros (large appetizers) as well as in-shell shrimp and mushroom dishes. The plates reminded Co-owners Ben and Jake Lefenfeld of Biarritz, France, a part of the Basque region the two visited in 2014 before opening the restaurant.


Blue Moon Cafe and Blue MoonToo


After years of mixing and matching plates she found everywhere from the Dollar Store to West Elm, owner Sarah Megan Simington said she picked these blue-hued plates for the obvious reason — the color. “When we opened Fed Hill, I realized maybe a more cohesive look would behoove the brand,” she said.


The BlueBird CoCkTail rooM


These coupe glasses, purchased from an antique store in Frederick, help to set the tone for the nationally recognized artisan bar. They’re adorned with gold foil leaves and used to serve Manhattans.




At Charleston, the low-country restaurant where the six-course prixfixe tasting menu costs $125, it should come as no surprise that its lauded offerings are served on Bernardaud, the French brand known for fine porcelain ($180 to $250 per plate), and a set of silverware from Sambonet ($312 for a set of cutlery and $50 each for cheese knives).