10/28/2026
Our second collaboration with Giusto Restaurant made for their menu change from late summer into autumn: 12” Oval Platters in Brandywine, Pool Plates in Roux, and Morsels in Mole. All three glazes come from our hospitality palette, chosen to sit warmly under food this season without competing with it. Here, apple and radicchio salad on a Pool Plate. Swipe through for how they came together.
Food photos by Kendall @ St Laurent Creative
The Pool Plate is a new form, designed to be made on the roller in our studio. When Kevin saw an early version, he wanted it for this menu, but the production molds were still months away. So we threw Giusto’s by hand, seen here drying before their first firing.
It’s also how every new form of ours begins. We throw it by hand, hold it, and plate on it until the form and feel are right, then commit to production tooling. Until that tooling is ready, the hand-thrown version stands in for the final piece. It’s how Abby has always worked, designing footwear for brands like New Balance: the sample comes first.
Eric sprays each Pool Plate in Roux, one of the glazes we make for restaurants.
Out of the kiln and lined up on the work table. Roux is a pale, warm cream with a satin matte finish and a fine speckle you only catch up close. It’s warmer than our Moonlight, closer to ivory in natural light. The color of a blonde roux just off the heat.
Delivery day at Giusto. Straight onto the pass: Brandywine platters, Roux Pool Plates, and Mole Morsels, unpacked for the new menu.
Kevin checks the order at the pass. A chef asking for a form before it’s even in production is how we knew we were on to something with the Pool Plate.
A new fall sausage dish on a Pool Plate. The production Pool Plate is open to order now and arrives early next year. Chefs, send us a DM.
