Collection by Aaron Spence
Kitchen
A new kitchen at the front of the house completes the trifecta of reworked rooms on the main level. It fits nicely into the notion of balancing new and old elements throughout the house, with oak detailing married to exposed brick, offset by strip lamps. The Hee bar stools are by HAY, the Caravaggio P3 pendants are by Light Years, and the range oven is from Britannia.
For modern chefs on-the-go, Bosch appliances are expedient and efficient. The speed convection microwave marries the power of a convection oven with the convenience of a microwave, and the European-style steam convection oven cooks and reheats food in a way that retains its texture, taste, freshness, and nutrients. Their wall ovens have the option of a SideOpening door, a feature that provides better access to the oven cavity.
What the original building lacked in period detailing, it made up for with massive interior spaces, natural light, and a hardy palette of wood and raw brick.
Working with these loft signatures, David developed the hall’s liveable side, adding under-floor heating, and a gigantic kitchen on the upper floor running the width of the building, with a 37-foot-long solid walnut counter on top of stainless steel cabinets. This unites the dining, cooking and social spaces that run the length of the front façade on the upper floor.
KITCHEN LETTERS $35-$60
Kitchen Letters are letters in the mail from chefs–connecting foodies and chefs around the country. Letters have been penned by Marisa McClellan of Food in Jars, Phoebe Lapine of Feed Me Phoebe, John Beaver of Oaktown Spice Shop, Diana Hardeman of MilkMade Ice Cream, and Agatha + Erin of Ovenly. Rumor has it the line up for 2014 includes Evan Kleiman of Good Food on NPR (KCRW), Dominique Ansel and Mast Brothers (plus a bunch more). The letters are stuffed with anecdotes, tips + tricks, and a seasonal, simple recipe, and sent out twice a month.