Restaurants in the District are getting creative with their servingware. Here are some of the most unusual food vessels we’ve seen.

Sculpted head for foie gras cake pops at Bresca. Glass bee for gin-and-honey cocktails at Bresca.

Left: Sculpted head for foie gras cake pops at Bresca.

Right: Glass bee for gin-and-honey cocktails at Bresca.

Left: Ceramic dinosaur plate for petits fours at Minibar. Tiger nautilus shell in a bed of sand for gin-and-tonics at Del Mar.

Left: Ceramic dinosaur plate for petits fours at Minibar.

Right: Tiger nautilus shell in a bed of sand for gin-and-tonics at Del Mar.

Left: Custom-made “clothesline” for bacon at BLT Prime. Glass-and-chrome coffee-and-tea siphon for oxtail consommé at Plume.

Left: Custom-made “clothesline” for bacon at BLT Prime.

Right: Glass-and-chrome coffee-and-tea siphon for oxtail consommé at Plume.

Left: Stainless-steel coral stand for caviar at Siren. Resin shoe for croquetas at Jaleo.

Left: Stainless-steel coral stand for caviar at Siren.

Right: Resin shoe for croquetas at Jaleo.

Top: Enamel street sign and Paris map for Saint-Honoré cake at Métier. Handmade porcelain sea-urchin bowl for beet meringue and caviar at Minibar.

Top: Enamel street sign and Paris map for Saint-Honoré cake at Métier

Bottom: Handmade porcelain sea-urchin bowl for beet meringue and caviar at Minibar.

Wooden jewelry box for masa puffs at Pineapple and Pearls.

Wooden jewelry box for masa puffs at Pineapple and Pearls.

This article appears in the February 2018 issue of Washingtonian.

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