White veined stone is the most requested restaurant surface and the most misunderstood. Real Carrara-type marble is calcite: it etches under lemon, wine and tomato, and needs sealing on a schedule. For service floors we therefore default to sintered stone in a marble or Pandora-type veining, which carries the look with far lower porosity and real heat tolerance. Real marble remains available where the owner accepts patina.
Most tables in this family set the stone inside a solid-wood band. The band does two jobs: it takes the chair-back and tray knocks that would chip a bare stone edge, and it lets us use a thinner, lighter slab without the table looking thin.
| Top option | Heat | Stain / etch | Edge chipping | Approx. weight |
|---|---|---|---|---|
| Sintered stone 12 mm, wood-banded | High | Very low porosity | Protected by band | ~6 lb/sq ft (~30 kg/m²) |
| Natural marble 20 mm | Good | Etches with acids; seal | Moderate | ~11 lb/sq ft (~54 kg/m²) |
| Engineered quartz 20 mm | Use trivets | Low | Moderate | ~10 lb/sq ft (~48 kg/m²) |
Bases range from slim twin columns with brass shoes to a tri-column round base and classic cast-iron bistro feet. Each is sized to the top: rectangles of 48 in (122 cm) and longer go on twin columns as standard. All dimensions are standard starting points and can be redrawn to your floor plan.
White tops are unforgiving of poor cleaning chemistry, so every order ships with a care sheet: pH-neutral detergent, soft cloths, no vinegar or citrus cleaners on natural stone, and a sealing schedule where real marble is chosen.