Kitchen 213 Gallery

PROBLEM: Returning from an extended overseas posting, this homeowner decided to reoccupy the 1970’s contemporary that he had previously established as a rental property. A primary objective was to remodel and substantially upgrade the original kitchen, which was too dark and cramped, and had become worn and dated. Several features of the existing floor plan were notably dysfunctional: [A butler’s pantry with sink in the hyphen between the kitchen and the family proved to be unnecessary, lacking necessary storage, too dark and cramped; A side door to the back porch and a seldom-used storage room consumed potentially useful wall surfaces and square footage; [A bay window niche intended as a breakfast nook was too small to be practical; the table was nothing more than a cluttered catch-all; The cook’s work zone was confined to a narrow space between a wall of utilities (sink, refrigerator) and a builder grade electric cook top island. Moreover, the walk-through corridor from the kitchen to the dining room directly violated the cook’s work space. Worn vinyl flooring and carpet throughout the first floor OWNER PROGRAM Owners were seeking a well-rationalized floor plan that makes more intelligent use of available square footage; creates a substantial upgrade in needed storage; supports a more functional circulation plan; invites more natural light; and protects work-zones in way the permits to cook to handily multi-task between cooking and entertaining. They were also seeking a redeployment of the butler’s pantry that better serves formal dining scenarios and indoor/outdoor traffic needs. To visually unify the first level, owners wanted to replace existing vinyl and carpet with hardwood flooring. The cook, a gourmet chef, also wanted a gas cook top. SOLUTIONS We strategically incorporates dormant square footage into a spatial reconfiguration that substantially enlarges the kitchen’s usefulness while avoiding the need for a cost-prohibitive addition. Among its key achievements, the new plan doubles useful floor space and increases available storage by over 50%; yet the finished interior is a highly presentable and mainstreamed kitchen-centric work and social interaction plan that satisfies multiple requirements. Constructional revision included removing a backdoor and seldom used pantry area; converting a kitchen/dining room pass-through to wall space need for refrigerator and storage; relocating the rear door to the pantry and installing a glass door that allows more natural light; removing the unused sink from the butler’s pantry and installing a two-way glass-facing pantry that opens into both the existing walk-through and the formal dining room. The Floor plan: The sink was relocated in front of the bay window (entirely outside the flow of through-traffic) and is integral to an L-shaped cabinet system that includes the cook top, microwave and a course of ceiling flush cabinetry. A food preparation island (in a contemporary “butcher block” style appropriate to the décor) completes the cook’s work triangle, preserving the integrity of critical activity zones within an open plan that routes traffic away. The wall space gained from closing the pass-through provide for a refrigerator, ceiling flush cabinets and a dining room serving station. Interior décor includes Shaker-style cabinetry facings, quartz counter surfaces. The new utility infrastructure included a new plumbing schematic and installing gas lines.

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