Five-Piece Cutlery Set by Arne Jacobsen for Georg Jensen
Designed to fit naturally in the diner’s hand, this sculptural flatware from 1957 trades ornamentation for svelte, minimalist shapes in matte steel.
Drink Rocks by Runa Klock for Areaware
Geometric forms in hand-finished soapstone and marble keep drinks cool yet undiluted, unlike the humble ice cube.
Banchan Series 02 dishes by Toools, Set VI
This six-piece tabletop set in stoneware—an age-old material that’s durable and doesn’t alter the flavor of food—is inspired by traditional Korean side-dish plates.
Project: Maritime Parc, Jersey City
Stephanie Goto approaches restaurant design as a dining landscape that supports the chef’s vision—even details as small as divots on a plate can “signify an opportunity for an activity,” she says. At Maritime Parc, her blue-gray palette complements the seafood-centric menu, while a slatted wood ceiling calls yachts to mind. “We design down to the tabletop," says Goto. "It’s about setting a stage that evokes a feeling that may be enhanced by the food and wine. The food dances with the environment.”