30 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2014
As menus become more streamlined yet creative,
the tabletops that foodservice operators use to showcase
their culinary creations continue to follow suit.
From bare tabletops to egg cups to rustic dinnerware to
cl ail glasses, the list of items operators use to create
their tabletops is bound only by their imaginations.
The use of elevated,
metal serving vessels
at restaurants such as
The Trove, a Seattle-
based restaurant
featuring a Bargreen
Ellingson installation,
adds visual intrigue to
food presentations.
Photography by Bern
Olds-Hilsenberg, courtesy
of Bargreen Ellingson