Everything, and I mean everything, tastes better in a pasta bowl. Pasta, of course, but also risotto! Salads! Grilled steak or seared pork chops over a bed of mashed potatoes with a shallow puddle of red wine reduction! Beef stew cooked in even more red wine! If you’ve dined out in the last five years, you may have taken note of the fact that more and more restaurants are serving some of their most attractive dishes (and even the less photogenic ones) in a low bowl—aka a blate.
That odd moniker doesn’t do its handsome form justice. Blates are, simply put, a happy medium between a plate and a bowl. If you’re serving something creamy, saucy, or brothy, you probably want a little bit of a lip to contain said sauces. But a more traditional deep bowl (aka a regular bowl) doesn’t always feel right outside the confines of serving soup, chili, or noodle bowls. “This style of plate really lends itself to beautiful sauces or something brothy. It’s a really nice option because you can go so many different directions with it,” says Campfire Pottery Founder Kristen Camp. “They’re also space-savers and look really great stacked up on open shelves.”
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