Today's envelope-pushing chefs are turning away from pristine white Bernardaud and Limoges plates in favor of earthy, imperfect stoneware (see: Noma in Copenhagen or State Bird Provisions). The Catbird Seat uses plates that are made by a local ceramist. "I like that they all differ slightly," says co-chef Erik Anderson. "White china gets so boring after a while."
We totally agree.
Want to steal this style? Here's a short cheat sheet: