Created and Sold by MaryMar Keenan

MaryMar Keenan
Tableware by MaryMar Keenan seen at The Progress, San Francisco - Progress Collection Ramekins Bowl
+1

Progress Collection Ramekins Bowl

$38

Creator not accepting inquiries

Item details

A year before it opened, Progress chef (and James Beard Award winner) Stuart Brioza commissioned Keenan to make the restaurant’s dinnerware—about 1,000 pieces in all. They collaborated closely on the design, and the exquisite results, the Progress Collection, is not only used at the restaurant but also available for purchase.

This sweet little dish has multiple uses. Soy sauce, olives, cherry pits, jewelry, a fancy bowl for feeding your parakeet... the possibilities are endless. You'll wonder how you ever got by in life without it.
- 4"w x 1"h, 4 oz
- Dark Brown clay body slab-rolled and textured on a slump mold
- Available in six different glaze options (***see my website for details***)
- Offered in Progress Collection, Sierra Line and Workshop Series’ clay and glaze combinations (mmclay.com for more details)

All MMclay dinnerware is:
- Hand-glazed using a Hakke Brush technique (glaze thickness and variation makes each piece unique!)
- High-fire stoneware
- Food-safe; lead- and cadmium-free glazes
- Dishwasher- and microwave-safe
- Handmade entirely in San Francisco

Context & Credits

MaryMar Keenan

Meet the Creator

Mary Mar Keenan is a San Francisco ceramic artist working in stoneware. "My work is typically full of color and spontaneity, yet my forms are controlled and concise. I do my best to reflect the beauty of the nature that is around me both in the clay itself and within my glazing techniques. The possibilities are endless and for that I am grateful," she says.

Working out of her Hayes Valley studio, Mary Mar has produced tableware for an array of top-tier restaurants in the Bay Area and other cities in the U.S., including Nightbird (Kim Alter's new restaurant, opening in SF in 2016), Single Thread Farms (Michelin Star contender, opening in May/June 2016 in Healdsburg), A16 (SF and Rockridge), Octavia (SF), BearCat (New Orleans - opening in 2016), Wildhawk (SF), BirdDog (Palo Alto) and Alloy (Miami).

In 2014, she designed and produced a collection of work for Stuart Brioza's (James Beard Award Winner Best Chef: West) most recent venture, The Progress. From this collaboration The Progress Collection was developed and has been featured in Food and Wine magazine, Remodelista, Saveur and San Francisco magazine.

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