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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.

Morgan Tucker took a trip down under last month to visit the holy grail of pottery. At the Robert Gordon factory, Tucker brings us behind the scenes of one of the world’s most beloved ceramic design studios, one that’s drenched in natural sunlight and steeped in tradition. With an eye toward the future – Earth is set to arrive in our warehouse in just one month – Tucker explains why this factory will be on our radar and in our hearts for many years to come.

Read the full Total Food Service article here.

Crucial Detail’s Boro explores light, transparency, and playful interactions – asymmetrically. It is made of low expansion glass which can easily handle a wide temperature range, allowing for tremendous creativity in plating and presentation, and is available in 6”, 8”, and 10” diameters. LMT is honored to be the first to bring this collection to the foodservice industry.

Boro is the culmination of years of Martin Kastner’s exploration of non-traditional manipulation of borosilicate glass. His goal was to simply create a depression in a flat pane of glass. A key element, Boro’s striking asymmetry, was also an impediment to manufacturing. Conventional techniques simply didn’t meet Martin’s exacting standards – they rarely do! After much experimentation, he developed a flame-forming technique and specialized tooling, that enabled a clean, perfectly fluid transition between the flat plane and a bowl. The bowls are now individually flame-formed and annealed at Crucial Detail – one of a kind production for a truly unique collection.

For more than a decade, Crucial Detail has explored the synergy of food and design, working at the forefront of fine dining in collaborations with the world’s best chefs. Each piece in the collection, whether for the tabletop or bar, is uniquely stylish, chef-driven, and forward thinking. Founder Martin Kastner has established himself as the most influential tableware designer in modern American history, sweeping design awards and helping Team USA secure their historic silver and gold wins at the world’s most prestigious culinary competition, Bocuse d’Or.

Shop the collection of Crucial Detail here or for more information contact us at lmt@singerequipment.com.

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.

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.

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.

The hospitality industry has coveted Pascal Naessen’s industrially inspired flatware range for several years, but it always seemed a bit…out of reach. It was almost too cool.

Now, in 2019, we’re excited to announce that this beautiful stonewashed pattern is in stock for immediate delivery.

The designer of this unique collection is Pascal Naessens, a Belgian food and lifestyle personality who created Pure for Serax with comfort, function and effortless style in mind. Her flatware range injects a bit of funk and warmth to a cold, stainless world of flatware options in the foodservice market. She’s a female artisan we have our eye on in 2019 and beyond. Just this year, she launched a new range of cookware and utensils that we think we’ll be seeing in open restaurant kitchens and banquet spaces very soon. In addition to flatware and cookware, Naessens’ first product launch with Serax was a refined rustic stoneware that compliment the full Pure portfolio.

If you are unfamiliar with Serax, get familiar. This creative thinktank applies the same school of thought to its various flatware patterns that it does to dinnerware, glassware, serving pieces and furniture. Serax supports designers and artisans that take functional items and stretch their forms until the final product straddles artwork and utility, leaving the guest with a memorable experience and unforgettable presentation. That thought process is similar to what the world’s greatest chefs use in the creations of their menus and various restaurant concepts, and that is perhaps why so many chefs choose to source Serax for their tabletops.

PURE originally launch in a stonewashed black that left owners and operators drooling. Now this pattern can be yours in stonewashed black, copper or stainless as we are stocking all three available finishes.

PURE flatware is now in stock in these eight following sizes:

Salad/Dessert Fork, 7”

Table Fork, 8 ¼”

Table Knife, 9”

Dessert Knife, 7 7/8”

Table Spoon, 8 ¼”

Dessert Spoon, 7”

Teaspoon, 5 ½”

Espresso Spoon, 4 1/3”

              For samples and more information on this collection, please email lmt@singerequipment.com.

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

Chelsea’s ultra-mod Hotel Americano has added a splash of spice and flair to its lobby with the opening of La Central.

This Pan-American restaurant, led by Executive Chef Franklin Becker, has a menu influenced by Mexican and Peruvian cuisine and heightened with the flavors that ignite passion in his team of chefs. A canvas of modern neutrals allows this diversity of spices, textures, and flavors to shine, and integrates seamlessly with the hotel’s décor. Becker and his team have chosen to set their tables with Felt + Fat’s signature B&B plate in slate, a cool, satin-matte black finish, framed by Sambonet’s Hannah flatware collection.

When it’s time for a drink, have one of Michael Parrish’s sharp and balanced cocktails in equally balanced glassware. The Broken Shaker alum is using Bormioli Rocco’s Bodega and Rona’s Minners, both from Steelite, to showcase his creations.

Figgjo’s Pax collection serves as the stage for Becker’s delicious and thoughtful cuisine that honors tradition while updating it – delectably. You’ll see Figgjo’s porcelain throughout your meal, in optic white and in subtle tones of grey and beige. Tacos arrive in a stainless steel taxi atop the Pax 8” racetrack oval, a unique shape that is growing increasingly popular on the tabletop. Order the enchiladas and you’ll receive Figgjo’s Ting 8-1/4” plate with a slanted lip, perfect for not leaving a morsel behind.

La Central also makes thoughtful use of Anfora’s Chena collection, made in Mexico. Shallow bowls in matte black and white are used for a range of shared plates and appetizers, including crudités paired with four salsas that come in a custom wood caddy from Culinary Wood Designs.

Don’t skip dessert; sugary salty sweet churro waffles are served in Chena White as well, contrasted with Chena Black coffee service to send you along your way in sueños of La Central.