Skip to main content


Custom Made Restaurant Dinner Ware

Restaurant Batard

Vertical rim plate, bread and butter, ramekin, panacotta with white glaze. Slopped rim plates with black glaze.


How it Works

The dishes you see here come about through collaboration with chefs.

  • We discuss shapes, sizes and glazes and arrive at dinnerware that we both feel will work in every way. You can order just one shape or a whole line. The possibilities are endless and the process is fun. Each shape can be made in a range of sizes. Bowl heights can be greater or shallower. All of the shapes can be made with any of my glazes.

  • It's easiest if you come by the pottery and we discuss shapes, sizes and finishes with pots in hand.

  • If you are too far away the next best thing is to have a close look at the pictures in the online catalog and see which shapes appeal to you. Think about size and finish. Then give me a call: (854) 359-5421 or We can discuss what you like with the images in view and arrive at some designs that will work.

The dishes definitely contribute quality and life that can make a significant difference in the dining experience.

About Pricing

  • I do not charge separate design fees for new shapes although I do charge for samples.

  • The feedback I've received from numbers of chefs currently using my dinnerware is that it outlasts commercial dinnerware (Bernadotte) by as much as two or three times to one. Please consider this when evaluating the prices.

  • Call me for a price quote for your specific order. 845 359-5421 or


  • Most orders can be filled in 6 to 8 weeks, sometimes even less, however I do get booked with orders so please PLAN AS FAR AHEAD AS YOU CAN since there may be people ahead of you in line.

  • If you require samples that can add 3 or 4 weeks to turn around time since every pot has to be thrown, dried, trimmed, bisque fired, glazed and fired again.

Quality and Glazes

Ash Glazes

Dinner plates, in Bone, Black and Iron show some of the glaze options for handmade dinnerware.

White glaze

White glaze

The Dutch, NYC

Handmade dinnerware for The Dutch, NYC. The colors are black and bone. 9" oval dish, "Clement" style bowl, a covered "box" with lid and a sloped rim plate.


  • You are buying hand thrown pottery. Each plate or bowl is hand thrown by me on my kick wheel. They are going to vary a bit. That's part of what you're paying for, and why they are alive. You cannot "design" life into a pot made by mechanical means. You have to make it with soft clay and a moving wheel. The potter also makes a difference, you are purchasing over 35 years of throwing experience in every dish.

  • Many of my glazes are made with ashes and will naturally have some variation. This is not a flaw. I will not sell you any pots that I don't feel are up to my standards.

  • All of my pottery is made from stoneware clay and fired to 1280 degrees Centigrade so the clay itself is vitrified and non-porous. They have no problem holding up in restaurant dishwashers or under heat lamps. The glazes are all food safe and completely lead free.

See Catalog for more photos of shapes, sizes, and glazes

Restaurant Ware


  • Classic: A nearly flat plate with a shallow profile and a trimmed foot. Dinner size 11", Appy size 9", B & B size 5.5".

  • Sloped Rim: A completely flat base with a rim that slopes up and out.

  • Flying Saucer: Half bowl, half plate, the rim turns in at the top. Trimmed foot. The plating area is nearly flat but the shape can hold broth or sauces.

  • Coupe: A traditional Coupe shape, slightly curved and a subtle thickening at the rim. With or without a trimmed foot.

  • Low Pedestal: A flat service area on a short foot, really a lid for the "box" (see bowls). Perfect for single bites or finger food.

  • Dessert Stand: A short pedestal with a flat or very slightly dished surface. The vertical part is angled in so the plate appears to float a bit above the table.


  • Flying Saucer: Part plate, part bowl, the rim curves up and in. Trimmed foot. The incurved rim pushes food onto a spoon.

  • Clement: A broad, flat bowl with rising curved walls. Footed or flat base.

  • Frej: A gentle V-shape with a trimmed foot. A very open shape. Can be made shallow or deeper.

  • Amuse: Curved interior, deep sides, no foot.

  • Round Aska: Continuous curve inside, trimmed foot, medium depth, comfortable to eat from with a spoon. (Pete Wells will not complain!)

  • Box with Lid: Flat bottom, straight walls, with a flat lid that doubles as a low "pedestal." The box is glazed on the bottom and can be used upside down as a stand for small bites.

  • Pie: A flat serving area, outward leaning straight sides, like a pie plate. No foot. Frames food beautifully.


  • Ramekins: Flat base, short vertical sides, various sizes, shallow for butter or deeper for appetizers or small bites.

  • Panacotta: A straight-sided cylinder.

  • Saucier: Small bird-like single portion creamer or for sauce. No handle.

  • Butter: A small ramekin, flat base, vertical sides, but soft interior curve at wall base.

  • Salt: A small bowl squeezed into a "boat" shape.

  • Spoon Rest: A small bowl with in-curved rim and a dip for the handle.

  • Dollop: A small bowl with a deep in-curved rim for a small portion of ice cream or sorbet. Similar to a very small and rounded "flying saucer."

  • Caviar: A small curved bowl just right for a portion of caviar. Works in combination with a larger dish for ice.

  • Cup: A cup with lid, appetizer size. No handle.

  • Soup Carafe: A tapered pouring vessel that holds one serving of broth for pouring at the table. Simple and elegant, no spout.

  • Coffee Cups: Can be made for coffee, espresso, cafe au lait etc. Available in various shapes and sizes.

  • Mugs: For tea, straight or barrel shaped.

  • Beaker: A handleless drinking "glass." Wider at the top than at the base.


  • Oval 9", 14" and 18"

  • Comfort Dish: a softened rectangle about 7" X 11"

  • Tray 5" X 13"

Restaurants Serving on Jane Herold Pottery

Aska chef

Chef Fredrik Bersilius arranging food on dinner plates made to his order for restaurant Aska.

  • Aska, at Wythe and N 11th, Brooklyn, NY, Chef Fredrik Bersilius

  • Batard, 239 West Broadway, NYC, Chef Markus Glocker

  • Betony, 41 West 57th Street, NYC, Chef Bryce Shuman

  • Boka, 1729 Halstead, Chicago, Il, 60610, Chef Lee Wolen

  • Bunburys, Piermont Ave, Piermont, NY The coffee shop in Piermont NY where it all started in 1985

  • Clement, at The Peninsula Hotel, 700 Fifth Ave, NYC, Chefs Brandon Kida, Samuel Linder

  • The Dutch, 131 Sullivan St, NYC, Chefs Andrew Carmellini, Chef Jason Hua

  • The Farm House, 210 Almond St, Nashville, TN, Chef Trey Cioccia

  • NAVY, 137 Sullivan St, NYC, Chef Camille Becerra

  • O 'Lar, Piermont Ave, Piermont, NY, Chef Miguel Dominguez

  • Semilla, 160 Havemeyer St, No 5, Brooklyn, NY, Chef Jose Ramirez-Ruiz

  • Marc Forgione, 134 Reade St., NY, NY, Chef Marc Forgione

  • Centrolina, 974 Palmer Alley, Washington, D.C. Chef Amy Brandwein

  • Chef Michael Patlazhan

  • Rime, 4 King Street, Lunenberg, N.S. Canada, Chef Jeffrey McNeil

  • Llama Inn, 50 Withers St, Brooklyn, NY 11221, Chef Erik Ramierez

  • The Mayflower Grace, Litchfield County, CT, Chef Isaac Olivo

  • Shuko, NYC, Chefs Nick Kim and Jimmey Lau

  • iddelafield, 415 Genesee St, Delafield, WI, chef Jonna Froelich

  • Liberty Street Bistro, 97 Liberty Street, Newburgh, NY, chef Michael Kelly

  • Sepia, 123 N Jefferson St., Chicago, Il, Chef Andrew Zimmerman

  • Momotaro, 820 W Lake St., Chicago, Il, Chef Mark Hellyar

  • The Informalist, 201 S Barstow, Eau Claire, WI, Chef Amy Huo

  • Salt & Charcoal, 171 Grant St, Brooklyn, NY, Chef Tadaaki Ishizaki

  • The Fairmont Pacific Rim, 1038 Canada Place, Van Couver, BC, Chef Hector Laguna

  • Gloria, 401 W 53rd St, NY, Chef Diego Garcia

  • Chef's Table, Brooklyn Fare, Manhattan, Chef Cesar Ramirez, current collaboration

  • Yvonne's, Boston, Mass

  • Lolita, Boston, Mass

  • Simon and the Whale, 23 Lexington Ave, NYC, Chef Matt Griffin

  • Gem, NYC, Chef Flynn Mcgarry

Interview with Jane and Chefs About the Hand Thrown Restaurant Pottery

  • When did you start working with restaurants?
  • How does the collaboration with chefs work?
  • Has working with the chefs led to new insights?
  • How do you design work for restaurant use?
  • Has the restaurant ware influenced your other work?
  • Plus views of 2 chefs

Read the full article "Balancing Uniformity and Liveliness" in Ceramics Monthly, Dec. 2016 - (PDF)