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This Week in Tabletop Inspiration: Maison Yaki!

At Maison Yaki, the newest project from the team behind Olmsted, the distance between Paris and Tokyo has never been shorter.

Petits plats meet yakitori on Executive Chef Greg Baxtrom’s expressive menu, and the front of the house mirrors Chef’s creativity and daring.

Contrast abounds throughout the restaurant. Servers sport black and white striped shirts in true Parisian fashion, while custom red striped Figgjo Klassik plates evoke the land of the rising sun. What’s black, white and red all over? Maison Yaki, of course.

Reinventing the rectangle, Maison Yaki’s tables are set with satin matte black rectangles from Felt+Fat that serve as the perfect share plate during a meal designed for reaching, passing, and maybe some grabbing.

Skewers fly to the table on Figgjo’s Gastronorm 1/8 trays. This 6” x 4-¾” dynamo is a small but mighty plate that shines in Figgjo’s classic optic white. It’s part of an extensive range that travels beautifully from the pass to the table and is equally suited for both.

Aruba flatware from Steelite winks at classic French cafes everywhere. This pattern features a subtle cross-stitch added to the traditional Contour pattern to create an elevated take on a traditional favorite you’ll find all across Europe. Nested inside a branded napkin fold alongside ruby red chopsticks, it’s the ideal setup for Baxtrom’s menu of unforgettable fare.

We’ve been working with Baxtrom’s team at Olmsted since the restaurant’s inception in 2016. This Star Chefs Rising Star continues to rise to the occasion with this new neighborhood-friendly and creative concept.

Add a Vesper or another playful take on a classic cocktail, served in Gold Miners glassware, and you’re on your way to an unforgettable evening. Either in the dining room or at Maison Yaki’s outdoor patio, a meal at this newcomer is not to be missed.

Shop these products at here or for more information contact us at lmt@singerequipment.com.

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This Week in Tabletop Inspiration: Wayan by Cedric Vongerichten!

Walking through the doorway of Wayan, you’re instantly transported. Antique tealights hang over an underlit bar rich with brass and copper hues. Oversized palm fronds hang lazily over candlelit tables filled with diners in intimate conversation.

Faces may blur, but Cedric Vongerichten’s highly conceptual French-Indonesian menu shines in a wide range of dinnerware from Haand Hospitality. You’ll see classic Haand shapes and glazes alongside some new favorites.

The Nara bowl hides layers of flavors and textures with its curved, high edges, while Haand’s new Birch glaze adds a peppery backdrop for some of Wayan’s most intricate dishes. Tamarind glazed baby back pork ribs studded with sesame seeds and crusted in a vibrant herbal spice rub are just one composition that dazzles on Birch.

Birch dinnerware by Haand Hospitality, Matteware flatware by Amefa

Don’t skip the lobster noodles, Vongerichten’s essential melding of French and Indonesian fare where buttery richness meets briny umami notes. Twirl these glossy noodles around Amefa’s Matteware fork, featuring a striking matte black PVD finish that adds an anchor of industrial attitude to a tabletop inspired by organic vessels in shades of black, white and blue.

Cocktails are served in Finesse by Hospitality Brands and brought to your table on Jansen & Co copper trays from Serax.

When the meal is over and you find yourself back on a quiet stretch of Spring Street in NoLiTa, you’re reminded that you’re no longer on vacation, but the memories of Wayan will remain.

Shop these products at here or for more information contact us at lmt@singerequipment.com.

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THE NEW NOIR: Laguiole’s New Age by Jean Dubost is Now in Stock!

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The steak knife has taken on far more responsibility than it was originally…cut out for.

As the industry’s awareness of meat consumption continues to increase, we’re now seeing the steak knives we’ve come to know and love adapted into alternative main courses. Restaurateurs are sticking our classic French handles from Laguiole into everything from cattle to cauliflower steaks.

We’ve found our latest blade obsession. New Age, designed by French cutler Jean Dubost, sleekly pairs a black ABS handle with a black serrated blade. Depending who you ask, it’s the black tuxedo or little black dress of knives. It’s the perfect addition to a set of PVD flatware or a tabletop studded with matte black accents. Our recommendation: Metropole black, a glossy black flatware line featuring long, slender lines.

New Age is for a new era of dining, where utensils are more than mere tools, and guests are enabled to steer their experience in new and thoughtful ways. While honoring the past, we look toward a New Age in culinary and hospitality innovation.

For more information and samples, please contact LMT@singerequipment.com.

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This Week in Tabletop Inspiration: The Woodlark Hotel in PDX!

Each of our vendors and each of our customers have a story to tell, and it’s our privilege at LMT to help weave the two together.

The next time you find yourself in Portland, Oregon, listen to the stories the Woodlark Hotel’s tabletop settings tell. Their roots are found in the Woodlark building’s century of history, while their ultimate blossoming is very much in the present. What was once home to a wholesale pharmacy and office space has since been relaunched and expanded to “The House of Welcome.” This concept speaks to a mission of food and hospitality that goes beyond style and design.

The cocktail hour begins at Abigail Hall, a charming room on the hotel’s first floor, dripping in vintage-inspired floral wallpaper in shades of forest green and a rosy spectrum of pinks. The space was once home to the Ladies Reception Hall. Activist (and namesake) Abigail Scott Duniway held early suffragist meetings in this very space. In this latest incarnation, Chena Pink share plates and Figgjo Strok dinnerware serve as classic canvases for an elevated bar snack menu, while Gold Miners, Hospitality Brands’ Timeless collection and julep glasses serve as playful glassware vessels for a speakeasy-inspired bar.

After cocktails, visit Bullard, the Texas meets Oregon barbecue restaurant at the entrance to the Woodlark. You’ll enjoy Chef Doug Adams’ elevated country cuisine in Haand Hospitality dinnerware in matte white, framed by Cardinal’s Renzo Patina flatware, bringing a polished and tiled space down a few notches with touches of rusticity. Think about hipster glamping on the Oregon Trail and enjoy shrimp and grits, crackling fried chicken and bright vegetable-forward fare.

The tablescape at Bullard inside the Woodlark Hotel.

When it’s time for a nightcap, adjourn to your guestroom and enjoy your tipple of choice in Nude’s Big Top glassware paired with Luigi Bormioli’s Bach flute and decanter. This thoughtfully chosen beverage service features striking vertical lines in a subtle nod to what was once Portland’s tallest skyscraper.

In every outlet of the hotel, Woodlark’s tabletop settings speak to a mission of foodservice that goes beyond design to imbue the entire space with warmth and authenticity. Their hospitality team’s commitment to staying true both to Portland’s diverse history and signature artistic flare is readily apparent from the moment you enter the hotel.

For product and tabletop consulting inquiries, send us an email at LMT@singerequipment.com.

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Thoughtfully Curated: Digging Toward the Future

On the heels of our one year anniversary with FELT+FAT, Morgan Tucker muses on the importance of supporting sustainable collaboration in our local hospitality communities.  Fueled by respect of the craft of ceramics, Tucker and the team at the Culinary Vegetable Institute partnered with Nate Mell to experiment with local clay varieties at the Chef’s Garden in Milan, Ohio. Together, they foraged and fired a new experience in dinnerware creation. Read the full article via Total Food Service magazine here.

Shop FELT+FAT’s collection here or for more information contact us at lmt@singerequipment.com.

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Total Food Service: 24 Months

Bocuse d’Or just culminated. Next time we’ll see the culinary Olympics in Lyon will be in 2021. Why does it take two years to become a culinary star? In this month’s issue of Total Food Servive magazine, Morgan Tucker reflects and sets the stage for the next demonstration of culinary greatness, at a local level: Star Chefs’ Rising Stars New York. Read the full article here.

Photo credit: @steeliteusa on Instagram

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