Blue Hill at Stone Barns Collection Plates - Dinnerware

Featured In Blue Hill at Stone Barns, Tarrytown, NY

$ On Inquiry

Brooklyn-based Jennifer Fiore and Nina Lalli (Mondays) have been working with Chef Dan Barber and General Manager Philippe Gouze since 2013 to create custom tableware that enhances the immersive experience of a meal at Blue Hill at Stone Barns.

These 7-inch bread plates ($30) and 9-inch salad plates ($40) can be ordered online.

Category: plate

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Item Blue Hill at Stone Barns Collection Plates

Created by Mondays

As seen in Blue Hill at Stone Barns, Tarrytown, NY

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Meet the Creator

Mondays

Brooklyn, NY

Wescover creator since 2018

“MONDAYS is Jennifer Fiore and Nina Lalli.
The “MONDAYS” logo underneath a bowl, plate, or mug does more than just indicate where it was made—a Clinton Hill ceramics studio with weathered brick walls and wood floors. It also tells a story.

Simple, organic shapes in neutral tones are the team’s hallmark. “The clay drives the designs for us,” Lalli says of their stoneware and porcelain creations, which include tabletop and nontraditional vessels. “We often don’t use glaze, or we won’t fully cover a piece, so that its natural color is visible.”

The women specialize in hand-building, working directly with clay instead of throwing it on a potter’s wheel. They primarily use two techniques: pinching the clay by hand or working from a slab of clay, which they first flatten with a roller. Despite being partners, each woman practices her own technique. Fiore’s work is often fluid, whereas Lalli sticks to a more structured approach. “We like to show the composition but in different ways,” explains Lalli. Once they complete their designs, the pieces are left to dry for several days, after which they go through a bisque firing and are occasionally glazed, then re-fired.

MONDAYS creations are available at local boutiques and are also in heavy rotation in the table settings at the popular farm-to-table restaurant Blue Hill at Stone Barns. “The slow food movement is huge, and people want tableware that’s as thoughtful as their food,” says Fiore.

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