PROJECT NOTES: THINKING ABOUT THE EAT-IN-KITCHEN

APRIL 18, 2016

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PROJECT NOTES: THINKING ABOUT THE EAT-IN-KITCHEN

We have a new project in Brooklyn and - as many projects do - this one started with one thing in the kitchen bugging my clients and ended up with them wanting to completely redo the entire thing. The more I looked at the floor plan, the more I felt like the kitchen was smooshed in the corner of what is an open living - kitchen space. I found  a new spot for the fridge and expanded the cabinets to both sides of the room. I pitched several possible layouts, but lobbied strongly for bypassing an island and centering a table in the kitchen instead, which used to be pretty common.

I don't have anything against kitchen islands, but when you live in a small two bedroom in a Brooklyn Heights walk-up that used to be a brothel (true story), then maybe you don't need a table for four, a high chair and space to dine at an island. There were other places in the apartment to gain the storage lost in removing the island, so that is not a huge concern and downsizing the range and moving the fridge opened up more counter space as well. Working in small spaces can be tricky. I think you have to be stealth in paring down to what you really need to function and be happy - cue Marie Kondo. Half the time I feel like my clients are going to hate me because I want to ask them if that stack of tupperware is really sparking joy. This is the functional aspect of interiors and, trust me, NYC puts you through your paces.

I recently met with the clients, a young couple with an 18-month-old, and left them with a presentation of initial thoughts, a bottle of wine and some time to mull things over, so we'll see how this project develops. Here are some of the images I pulled to help them visualize the eat-in-kitchen option. I am feeling it.

Links to sources can be found on our pinboard here. Have a great week!

/JD