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Collection by Amanda Dameron
Editor’s Pick

Square Meal

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A favorite lunch spot near the NYC office - Upland, with interiors by Roman and Williams.
A favorite lunch spot near the NYC office - Upland, with interiors by Roman and Williams.
Leo's Oyster Bar, in San Francisco
Leo's Oyster Bar, in San Francisco
Drawing by Alvar Aalto of his 1937 restaurant in Helsinki, Restaurant Savoy, which he created alongside his wife, Aino Marsio-Aalto. The walls and ceiling are covered in birch veneer; the pair designed all of the furnishings and many of the table pieces.
Drawing by Alvar Aalto of his 1937 restaurant in Helsinki, Restaurant Savoy, which he created alongside his wife, Aino Marsio-Aalto. The walls and ceiling are covered in birch veneer; the pair designed all of the furnishings and many of the table pieces.
Barbara Hill's Dancehall/House in Marfa, Texas September 14, 2010 Misty Keasler
Barbara Hill's Dancehall/House in Marfa, Texas September 14, 2010 Misty Keasler
This seemingly simple wooden piece, called a 'drop lid' in the United States, is known as an ‘otoshibuta’ in Japan. Its diameter is meant to be smaller than the diameter of the saucepan so it can fall into the pot and lay directly on the ingredients being cooked. This serves to trap flavors into the broth and ingredients as they simmer in the pot. The lid works by circulating and increasing heat underneath it while the broth bubbles up, cooking the ingredients quicker and more evenly. The higher temperature also works to concentrate flavours by evaporating liquid and caramelizing sugars in the broth. It also provides a barrier that will stabilize ingredients so they don’t break apart and require less stirring. The drop lid is key for this traditional Japanese way of simmering called “nimono”. Designed by Koizumi Studio, and available from Nalata Nalata in New York.
This seemingly simple wooden piece, called a 'drop lid' in the United States, is known as an ‘otoshibuta’ in Japan. Its diameter is meant to be smaller than the diameter of the saucepan so it can fall into the pot and lay directly on the ingredients being cooked. This serves to trap flavors into the broth and ingredients as they simmer in the pot. The lid works by circulating and increasing heat underneath it while the broth bubbles up, cooking the ingredients quicker and more evenly. The higher temperature also works to concentrate flavours by evaporating liquid and caramelizing sugars in the broth. It also provides a barrier that will stabilize ingredients so they don’t break apart and require less stirring. The drop lid is key for this traditional Japanese way of simmering called “nimono”. Designed by Koizumi Studio, and available from Nalata Nalata in New York.
Limited-edition napkin collection called Åkerlapp created by Note Design Studio for Swedish textile company Växbo Lin. Each one is one-of-a-kind.
Limited-edition napkin collection called Åkerlapp created by Note Design Studio for Swedish textile company Växbo Lin. Each one is one-of-a-kind.
Porcelain bowls designed by Gio Ponti and produced by Ceramica Franco Pozzi in the late 1960s.
Porcelain bowls designed by Gio Ponti and produced by Ceramica Franco Pozzi in the late 1960s.
Tableware by Cincinnati-based ceramics artist Bethany Rose Kramer. I'm going to mix a few of her pieces with my everyday plates, which are Heath Ceramics Rim series.
Tableware by Cincinnati-based ceramics artist Bethany Rose Kramer. I'm going to mix a few of her pieces with my everyday plates, which are Heath Ceramics Rim series.
Upland, in New York, with interiors by Roman and Williams, features a massive copper-and-oak shelving unit holding dozens of glass containers of preserved fruits and vegetables. Other design hallmarks of the space include green leather banquettes, custom copper lighting inspired by the Italian Futurist movement, and a soaring 16-foot ceiling.
Upland, in New York, with interiors by Roman and Williams, features a massive copper-and-oak shelving unit holding dozens of glass containers of preserved fruits and vegetables. Other design hallmarks of the space include green leather banquettes, custom copper lighting inspired by the Italian Futurist movement, and a soaring 16-foot ceiling.
An Artichoke lamp by Poul Henningsen, 1958, hangs inside the Brdr. Price I Tivoli restaurant in Tivoli Gardens, Copenhagen.
An Artichoke lamp by Poul Henningsen, 1958, hangs inside the Brdr. Price I Tivoli restaurant in Tivoli Gardens, Copenhagen.
Mercat de Santa Caterina, Barcelona. Designed by architect Bernedetta Tagliabue.
Mercat de Santa Caterina, Barcelona. Designed by architect Bernedetta Tagliabue.