Santa Fe New Mexican

Vintage tableware makes a comeback in restaurant­s, homes

- By Jura Koncius

At dinner tables and restaurant­s across the country, vintage plates, even the flowery variety often dismissed as “granny china,” are making a comeback.

There’s a move to homier place settings featuring mix-and-match dishes and flatware. The look is all over Instagram and Pinterest, where posts show delicate pink cherry-blossom plates and blue transferwa­re with pastoral scenes gracing meals at the swankiest bistros and hippest lofts. Granny’s stuff never looked so good. “The big white plate has had a heck of a run,” says Clark Wolf, a nationally known restaurant consultant based in New York and California, who explains that the rage for white plates originated in 1980s California. “It’s probably not going anywhere, but it has some new friends and some old friends.”

Couples are changing the assortment of china they are registerin­g for. “People are mixing and matching more,” says Alyssa Longobucco, style and planning editor at the Knot, a wedding website and marketplac­e. “Couples want their home to feel unique, and they like things that have history. They want something more than going to a big-box store and buying 50 pieces of white china.”

She cites a renewed interest in family history. “Five or 10 years ago,” she says, “you would hear, ‘I’m me and I’m modern and I don’t want any of that froufrou, old-world stuff.’ Now they want middle ground.” Even stores such as Anthropolo­gie, Bloomingda­le’s and Macy’s are offering dinnerware made to look old or worn.

“I don’t want to use the word

“their Couples home to want feel unique, and they like things that have history. They want something more than going to a big-box store and buying 50 pieces of white china.” Alyssa Longobucco, style and planning editor at the Knot

‘grandma chic,’ but it was part of our design concept,” says Nick Pimental, coowner of Elle, a cozy Washington bistro, bakery and bar where the menu and décor were inspired by his wife’s grandmothe­r Eleanor, who was known for her pies and vegetable garden. Eighty percent of the dishes are vintage, many with casual, country patterns. Some were picked up for less than a dollar apiece at thrift shops and antique stores; some were “donations that came in from our friends and family.”

“We wanted to make it more warm, friendly, cozy and neighborly,” Pimental says, as opposed to the “sterile or industrial feel” of nearby eateries.

Sets of formal china generally haven’t been in demand recently, and, as formal entertaini­ng has waned, many downsizing baby boomers have gotten rid of theirs. But tablescape­s using older dishes are making a comeback in homes as well.

Replacemen­ts in North Carolina is a retailer of vintage and modern tableware, with more than 11 million pieces in its inventory. The “vintage” shop on its website is doing a brisk business. According to Julie Robbins, a Replacemen­ts marketing specialist, old china arrives at the facility every day. “There are a lot of new uses for it. Vintage plates elevate the look of a table setting; it’s not generic yet is affordable,” she says.

“It’s more homey to mix up your china, especially if you have 10 people over for dinner and you don’t have 10 of everything,” says Liz Curtis, chief executive and founder of Table + Teaspoon, a nationwide tableware rental service. She is introducin­g six new tableware packages in the next few months, and three will focus on pattern play. “The table setting sets the tone for the evening,” says Curtis, who encourages customers to mix in family pieces with rentals. “If your guests walk in and it looks like you spent time curating the table, it makes them think they are having an elevated experience.”

Robbins, of Replacemen­ts, advises that you not be hasty about dumping an heirloom china set. “People are moving back in the direction of keeping something inherited from family. The challenge is that they are spending longer parts of their adulthood in small quarters, so it’s hard to keep the whole set of china,” she says. Her suggestion: Keep a few pieces you know you’ll use; donate or sell the rest. This allows you to enjoy the memories the pattern evokes, yet “no longer resent the space the whole set takes up in your closet.”

 ?? PHOTO BY CORRY ARNOLD ?? Food is served on an assortment of vintage plates at St. Anselm restaurant in Washington, D.C.
PHOTO BY CORRY ARNOLD Food is served on an assortment of vintage plates at St. Anselm restaurant in Washington, D.C.
 ?? DEB LINDSEY FOR THE WASHINGTON POST ?? ABOVE: Desserts on flowery china plates and a vintage platter at Elle in Washington, D.C.
DEB LINDSEY FOR THE WASHINGTON POST ABOVE: Desserts on flowery china plates and a vintage platter at Elle in Washington, D.C.
 ?? FANCY RADISH ?? LEFT: A chai cocktail is served in a floral tea cup at Washington’s Fancy Radish restaurant.
FANCY RADISH LEFT: A chai cocktail is served in a floral tea cup at Washington’s Fancy Radish restaurant.

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