Halifax, W Hotel Hoboken - Butter Dish

Hoboken, NJ, 2016

The individual plates were thrown on a wheel. The bottom of the plates were marked with Halifax's logo alongside Yuko Nishikawa logo.

The glaze samples are made to see the level of sheen, the glaze's stability across multiple firings and the colors.

I threw each plate on a wheel. These bisque plates are ready to be glazed and fired for the second time at 2200F.

Project Specs:
Client: Halifax | www.halifaxhoboken.com
200 4"-diameter butter plates in charcoal glaze and brown stoneware, fired in an electric kiln to 2200F.

I was commissioned to design and produce 200 butter dish by Chef Seadon Shouse for his new restaurant Halifax, opening inside the W hotel in Hoboken, NJ. The restaurant features North-Eastern farm and coastal cuisine, with an emphasis on local and sustainable ingredients. His philosophy extends to the interior space as part of the diner's total experience incorporating hand-crafted high-quality furniture and furnishing made by local craftspeople. Inspired by his statement "the butter dish creates the first impression on the table. It is the first dish the client would see" I made stackable 4"-diameter butter dish with exposed clay to enhance the tactile sensation and charcoal glaze to contrast with the butter's creamy color.