In the world of restaurants, every detail on the plate, and, the plate itself, contributes to the dining experience. For restaurants striving for a unique identity, selecting the right tableware is as crucial as sourcing the finest ingredients. It's a truth beautifully embodied by our collaboration with PostBoy. What began as a serendipitous encounter blossomed into a stunning collection of bespoke porcelain, culminating in the opening of a breathtaking space, where every element of interior design was considered and tailored to PostBoy’s impeccable vision.

Over the past 7 months we have been quietly, yet doggedly working on a major upgrade to dinnerware. With the help of new studio equipment we have improved our dinnerware with truer form, a reduction in weight, and subtle but impactful design refinements. This is a major step forward for Myrth and we are happy to say this is our finest dinnerware to date!

As we bid farewell to 2024 we wanted to reflect on this remarkable year and thank you Myrthlings for being in our community. Our move to Rhode Island in January kicked off a year of change, building, growth, and immense joy and we’re honored to have you here for the ride.

Bursting with tart, sweet, and sour flavors, this quick rhubarb pickle is a simple and versatile way to add a little acidic punch to spring dishes.

We adore our unique little corner of the world and made this food-centric guide to help connect you with all our favorite things near the Myrth HQ so you can make a day of it when you visit us.

Big news: We are overjoyed to announce Myrth will be moving to East Providence Rhode Island in February!

Meet the newest piece in our dinnerware collection, the Basso Bowl a bowl plate hybrid which was designed for foods like pasta, risotto, and anything saucy or brothy.

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Over the last 8 weeks or so the studio has been buzzing with creative energy as we redesign our dinnerware glazes. Today, on the brink of our new glaze launch next week, we want to share how we make our new glazes with you.