Food & Wine USA - (12)December 2019

22 DECEMBER 2019

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SET THE TABLE

1. COLLEPINO TWISTED CANDLES

Called duplero, from the Latin duplex, mean-

ing double, these twisted beeswax candles

spread a subtle scent of honey. Used in Italy

for centuries, they’re almost too beautiful to

burn. ($28, ilbuco.com)

2. PERFORATED BOWLS
   At Michelin-starred Japanese restaurant
   Masa, these lava-rock bowls were hand-
   picked by the chef himself and can be heated
   prior to mealtime to keep dishes piping hot
   for serving. ($132, infavorof.com)

3. ASSISI CANDLEHOLDERS

Give those beeswax candles a lift with these

match-everything candlesticks, handmade

with rare black clay and layered with a

translucent white glaze, from the Umbrian

countryside. ($70, ilbuco.com)

4. WOLF CERAMICS
   At 2017 Restaurant of the Year Tusk (and
   other Portland, Oregon, favorites like
   Bullard), chefs prefer Sarah Wolf’s strikingly
   glazed red stoneware to show off their
   creations. ($48–$180, wolfceramics.com)

5. LEAF LONG PLATE

Smoky charcoal paint on this dish from

New York sushi chef Masayoshi Takayama’s

collaboration with home decor brand Favor

makes for a dramatic backdrop for cheeses,

fruit, and desserts. ($225, infavorof.com)

6. MEADOW TUMBLERS
   The iconic pendant lights at Kismet in L.A.
   are larger versions of Helen Levi’s beach
   tumblers, and these dreamy marbled off-
   shoots are used at Louie Louie in Philadel-
   phia. ($44, helenlevi.com)

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