Collection by Alexander Vilinskyy
Kitchen
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.
Untethered from the walls, the kitchen appears to float anchorless in the center of the room. The stainless steel appliances don’t have handles to keep the look uncluttered. The island made of poured concrete offers pop-up power outlets as charging stations for electronics. LED lights help reduce energy needs.
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.