The dish that turns a bowl of almonds into something worth passing.

Four shallow wells set in a row along fifteen inches of polished nickel, bright enough to catch the lamplight down the length of a bar. Salted nuts in one, olives in another, cornichons, a few squares of chocolate. It reads long and low, so it fits where a round bowl never quite does.

For the host who pours before dinner, the small gift that gets used every week, the bar cart with an empty stretch.