Husk's Custom Ceramics
In a city filled with culinary hotspots, Charleston's Husk is in a class of its own. On paper, it may sound standard: Southern cuisine, sourced from regional farms, serving up lots of pork, bourbon, and pimiento cheese. As with all good design, however, Husk's artfully executed simplicity is a result of very detailed planning. When in Charleston last week, I had a chance to visit and was struck by (among many other just-so details) the rustic, earthy tableware. Eschewing the crisp white of haute cuisine standby Limoges porcelain, these muted, weighty ceramics were done locally by design duo Chip Burr and Fiorenzo Berardozzi.
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In terms of designs for the kitchen, salt and pepper grinders and shakers always seem to catch our eye. This set by Norm Architects' Jonas Bjerre-Poulsen and Kasper Ronn for Menu is especially smart, with a ceramic body and wooden top. But it gets better: this grinder isn't limited to just salt and pepper. The designers made it extra strong to accommodate the adventurous chef. "We wanted to take a big step away from the predictable salt and pepper thinking and instead encourage people to experiment with spices, kernels, seeds and all the other modern kitchen ingredients," says Bjerre-Poulsen.