The challenge was to deliver a fresh, classic aesthetic that would age well and integrate seamlessly with the updated traditional architecture of the home. In addition, the kitchen needed to deliver optimal function and storage in a restricted space. An arsenal of appliances including dual dishwashers also taxed the limited space.
We needed to come up with a layout that provided efficient work zones and traffic flow while maximizing storage space. A former entrance from an adjoining library was sealed off and the traffic flow and cabinet layout were reworked. Seating for three at the breakfast peninsula provides a transition to the adjoining breakfast and hearth room.
The clients wanted a gourmet kitchen, so Sub-Zero and Wolf products were essential. The glass-front refrigerator helps the chef stay organized and see exactly what ingredients are on hand. Separate freezer drawers are located next to the fridge, affording clients more cubic footage of food storage without eating up counter space with a wider tall refrigeration unit. A 36” six burner gas range provides maximum cooking space and a coveted wider oven. An additional 30” wall oven fills the two-oven minimum requirement, and the convection steam oven adds more versatility as an optional third oven, or functioning in place of a microwave. A warming drawer caps off the necessary cooking appliances.
This kitchen combines contrasting elements to create a classic, tailored design. An ivory hand-brushed finish was chosen for the cabinets, and the framed glass reveals walnut interiors that add depth and richness. The cabinets are outfitted with oversized cast bronze hardware. A grey soapstone top anchors the island, while Danby marble slabs were used for the remaining tops and backsplash. The white painted plank ceiling both mirrors and contrasts with the dark-stained wood floors.