I think more chefs would use more and different tabletop textures if not for the practical issues involved. Wood, for instance, must be able to pass healthcode regulations. Stone works but where do you get consistently sized stones? Glass plates or bowls are great, but too often the designs on them are not dishwasher safe and then there is the breakage issue. Colored glass has been used widely in recent years, but mostly as accent pieces or to highlight a certain dish or course.
We like the ingenuity of chefs and owners who choose to add a variety of textures to their tables. But, we also like the clean look of a freshly pressed table linen, topped by a classic porcelain plate that has a complimentary design. Metal flatware of appropriate quality level for that restaurant is also a necessary requirement.
Finally, mixing in a glass plate or a stone serving piece can be the final touch that makes for memorable guest dining experiences. But, these accessory items have to be used with some descretion or a chef/owner risks ending up with a tabletop that looks jumbled and inconsistent.