Quite the bite at Quitsa Kitchen

The kitchen, often considered the heart of a home, functions as a central gathering place for families, embodying warmth, conversation, and culinary activity. To ensure this vital space is accessible and convenient for all household members, modern design principles are increasingly focusing on universal accessibility, particularly for individuals with disabilities. Barrier-free home designs are crucial for promoting independence and ease of use for everyone. Universal design, a concept pioneered by wheelchair user and architect Ronald Mace, emphasizes creating products, environments, and spaces that are usable by the broadest possible range of people, irrespective of their physical abilities, without requiring specialized adaptation. In kitchens, this translates to addressing common challenges faced by individuals with disabilities, such as limited access, inconvenient heights of cupboards and work surfaces, and insufficient knee clearance. Simple daily tasks like washing dishes or accessing an oven can become frustrating and difficult in poorly designed kitchens. According to KD Max, a South African 3D visualization software for kitchen and cabinetry design, the "work triangle" is a foundational principle in kitchen layouts. As defined by the SA building regulations website, this triangle connects the fridge, stove, and sink—the three main aids for cooking—in a compact yet free-moving configuration. The goal is to facilitate easy access to each point, ensuring an unobstructed flow for fetching ingredients, preparing meals, cooking, and washing up. Universal Design Africa (UD Africa), a specialist in accessible infrastructure and fitting design, highlights that a primary issue for wheelchair users in conventional kitchens is access. This includes the height of surfaces and cupboards, and the lack of knee room. Hinged cupboard doors can also pose obstacles, whereas drawers are generally more accessible for storage, though very low drawers might still present a challenge. Typical modifications often involve lowering worktop heights from standard levels and ensuring adequate knee clearance beneath worktops, sinks, and cooking areas. Phillip Thompson, a principal member of UD Africa, notes that balance issues for wheelchair users can make unmodified kitchens hazardous. Cooking surfaces, in particular, present a significant risk when leaning over hot plates. Inductive cooking technology is recommended as it mitigates this danger. Thompson advises collaborating with designers who possess a deep understanding of specific functional limitations, as the needs of a low-level paraplegic differ significantly from those of a high-level paraplegic or an elderly person using a wheelchair. Despite a limited number of accessible kitchen designers in South Africa, UD Africa is actively working to expand this network. In the interim, some DIY solutions include converting cupboard space into horizontal and vertical drawer units, installing pull-out or fold-out worktops, and carefully positioning the components of the "work triangle" to minimize movement. Domestic appliances also require consideration; standard mass-market options may be difficult to operate. Liebherr-Africa, for instance, offers universally designed appliances like the UIK1550 integrated under-counter carriage fridge, which features convenient pull-out drawers for easy access by wheelchair users. This model received a "Plus X Award" in 2014 for its innovative design and accessible storage. Thompson’s final recommendation is to consult with a professional advisor to sketch out the kitchen layout, ensuring that decisions optimize the work triangle and incorporate appropriate fittings, ultimately leading to an optimal and accessible solution. #KitchenDesign #UniversalDesign #Accessibility #AdaptiveLiving #HomeModifications #WheelchairUsers #AssistiveTechnology #ErgonomicDesign #InclusiveDesign

Richard T. Anuszkiewicz, a Nashville-based designer, specializes in luxury kitchen design and is expanding his national presence through his work and the opening of Design Galleria Kitchen and Bath Studio in Nashville. His passion for design began in childhood, leading him to pursue an interior design program accredited by the National Association of Kitchen and Bath Design, where he first encountered the Kitchen and Bath Industry Show (KBIS), a pivotal moment in his career. Anuszkiewicz’s Design Galleria Kitchen and Bath Studio is set to launch as part of the Nashville Design Collective, offering high-end cabinetry and millwork that addresses a gap in Nashville's luxury market. Anuszkiewicz's involvement extends beyond his studio, as he now showcases his own designs at industry events. For the 2020 KBIS, he conceptualized a significant booth for Monogram, a luxury appliance brand. This 4,000-square-foot showcase featured three primary kitchens and two auxiliary spaces, aiming to highlight forward-thinking products within fully designed environments. The collaboration included local design talent from Modern Remains and Textures, with Textures providing custom flooring solutions that harmonized aesthetically and technically with Anuszkiewicz's vision. The featured designs at KBIS included a fully integrated butler’s pantry, drawing inspiration from architectural black iron windows, and a VIP dining area. Two distinct deluxe kitchens were presented: a minimalist design and a statement gallery kitchen. Anuszkiewicz emphasizes that the kitchen has evolved from a purely utilitarian space into a central living area, and his designs reflect this dynamic. The statement kitchen incorporated a starburst veneer refrigeration armoire with bespoke leather handles, a library wall bookcase with integrated floating wall ovens, and an integrated banquette in the kitchen island, promoting social interaction. Attention to detail was evident with Hermès tableware on the dining table and signature red interiors in all cabinetry. The minimalist kitchen, inspired by dining room furniture, showcased Monogram’s approach to simplicity. Its centerpiece was a Parson’s table, crafted from stainless steel, inlay brass, and hand-planed walnut, featuring both gas and induction cooking elements. A brass refrigerator with custom-stitched leather handles was another highlight. For the flooring, Anuszkiewicz collaborated with Textures Nashville, utilizing a whitewashed walnut wood and a hand-planed white oak with a chocolate ebony stain, creating a high-contrast effect. The functionality of the designs was demonstrated through a contemporary French bistro kitchen, where Chef Brian Malarkey conducted a live cooking demonstration. This kitchen was designed to evoke a moody, romantic, and French aesthetic, featuring custom-paneled dual refrigerators with canvas and brass riveted bistro doors made from recycled army tent material. Le Creuset cookware further enhanced the room's aesthetic. Collaborators like Evan Millard of Modern Remains expressed admiration for the intentionality and craftsmanship of Anuszkiewicz's designs, noting that the booth served as an inspiration for visitors to incorporate elements into their own homes. #KitchenDesign #LuxuryKitchens #InteriorDesign #DesignGalleria #NashvilleDesignCollective #KBIS #MonogramAppliances #HomeDecor #ArchitecturalDesign

Khue’s Kitchen, a new upscale Vietnamese restaurant, has recently opened in the industrial Minneapolis–St. Paul borderlands, founded by Eric Pham, 25, son of the chef of the renowned Vietnamese restaurant Quang. The restaurant's opening was marked by a series of personal and professional challenges, including Eric dropping out of college twice, a year-long estrangement from his mother, Khue, and the original restaurant location burning down just before its grand opening. Despite these obstacles, Khue’s Kitchen is now operational and serving a refined Vietnamese menu. The restaurant's menu features a concise selection of eight to nine dishes. Notable items include classic Southern American-style chicken wings, praised for their crispiness and flavor, served with a house-made green-garlic ranch sauce. Another standout is the vegan Sticky Jicama Ribs, an innovative dish made by layering marinated tofu and fried jicama to mimic the texture and taste of baby back ribs, glazed with a sweet-and-sticky barbecue sauce. The drinks menu offers a curated selection of natural wines, including a Slovenian pét-nat and an Oregonian orange wine, alongside a Japanese sake. Eric Pham's journey to opening Khue's Kitchen was deeply influenced by his family's culinary legacy and his personal aspirations. Growing up, Eric and his 14 cousins were made to work in non-kitchen roles at Quang, such as hosting and bussing, to discourage them from pursuing careers in the restaurant industry. His family, especially his mother, wanted him to pursue a stable profession like medicine or law. However, Eric developed a passion for cooking, inspired by chefs like Gordon Ramsay and Dave Chang, and started experimenting with French recipes in college. He eventually dropped out of college to pursue culinary arts, initially trying out at Spoon and Stable under chef Gavin Kaysen. His time at Spoon and Stable was a period of intense learning and personal growth, where he developed a high level of discipline and appreciation for quality ingredients. He worked his way up from prep cook to line cook, learning about professionalism and the pressures of a high-end kitchen. A pivotal moment was a Synergy Series event with chef Thomas Keller, which made Eric realize his true calling was in Asian cuisine, specifically Vietnamese, rather than French. Motivated by his father's encouragement to open his own restaurant, Eric faced his mother's strong opposition to his culinary career. She initially refused to teach him Vietnamese cooking techniques, leading him to learn from his uncle in Texas. Their strained relationship, marked by a year of not speaking directly, eventually began to mend when a reporter arranged a Mother’s Day interview. Eric named his restaurant Khue’s Kitchen as a tribute to his mother, signifying a turning point in their relationship. The restaurant initially operated as a ghost kitchen and a pop-up before securing a physical location. The final hurdle was the devastating fire that destroyed his nearly ready-to-open restaurant. With his father's immediate support and community fundraisers from places like Picnic in Linden Hills and Spoon and Stable, Eric rebuilt and successfully launched Khue’s Kitchen in March. The restaurant's signature dish, a thick grilled pork chop, is a luxurious reimagining of Quang's traditional thin pork chops, served with Vietnamese herbs, nuoc cham, jasmine rice, and a fried egg. Other offerings include a spicy chicken sando and a rich roast pork fried rice, the latter a 48-hour labor-intensive dish. Khue’s Kitchen is positioned as a blend of traditional Vietnamese flavors with modern culinary techniques, reflecting Eric's unique background and the evolution of family recipes. #KhuesKitchen #VietnameseCuisine #RestaurantReview #MinneapolisStPaul #CulinaryJourney #FamilyLegacy #NaturalWine #EricPham #QuangRestaurant

Khue’s Kitchen, a new Vietnamese restaurant in St. Paul, is the brainchild of Eric Pham, who is charting his own culinary path distinct from his family's renowned Quang Restaurant and his fine dining experience at Spoon and Stable. The restaurant is named after his mother, Khue Pham, who serves as both an inspiration and an active participant in the kitchen. Pham's journey to opening Khue's Kitchen was marked by significant challenges, including a year-long pop-up venture to raise funds, and a devastating fire that destroyed his planned St. Paul location just days before its grand opening. Undeterred, he successfully reopened in a new space within MidCity Kitchen near Highway 280. The menu at Khue's Kitchen offers a contemporary take on classic Vietnamese cuisine, reflecting Pham's Generation Z perspective while honoring traditional flavors. One of the standout dishes is the Bánh Mì Xíu Mai, priced at $15. This dish features a large pork meatball bound with bread pieces, served alongside toasted bánh mì. The accompanying rich tomato sauce, infused with chili oil and scallions, showcases a subtle yet sophisticated technique. Another highlight is the humble Chicken Salad, also priced at $15, which is characterized by its bright and acidic profile, thanks to a skillfully prepared fish sauce vinaigrette. A dish that gained significant popularity during Pham's pop-up days is the Spicy Chicken Sando, available for $17. This sandwich is celebrated for its exceptional crunchiness, achieved through a buttermilk brine and a coating of corn and potato starches, then enhanced with a chili crunch and a vibrant green herby aioli. The Sticky Jicama Ribs, priced at $20, present an unconventional combination of marinated tofu and fried jicama, all glazed in a striking red soy sauce. For those seeking traditional fare, the Grilled Sirloin, at $37, is a notable option. It is consistently cooked to a perfect medium-rare and generously coated in a slightly sweet Vietnamese marinade. The ambiance at Khue's Kitchen is described as casual and relaxed, contrasting with the high-level execution found in the kitchen. The wine list predominantly features natural and orange wines, chosen to complement the herbaceous and complex flavors of Pham's dishes. Drawing inspiration from Quang, the service is efficient, with food arriving quickly, diverging from the lengthy tasting menu experience often found in fine dining establishments. The restaurant encourages a communal dining experience, suggesting that patrons bring friends to sample a variety of dishes. Khue's Kitchen operates from Wednesday through Saturday for dinner service. Its address is 693 Raymond Ave., St. Paul, and further information can be found on its website, khueskitchen.com. #RestaurantReview #VietnameseCuisine #StPaulFood #EricPham #KhuesKitchen #MinneapolisRestaurants #FoodCritic #DiningExperience

This article highlights the charming holiday makeover of Rachel and Harrison Wright's Texas kitchen, designed by Claire Zinnecker. The transformation focuses on infusing classic country charm into their bungalow kitchen, featuring nine distinct design elements. The kitchen, measuring 165 square feet, was optimized for space and aesthetics, with Shaker-style cabinetry painted in a soft sage green. These floor-to-ceiling built-ins ingeniously conceal a pantry, a custom-paneled refrigerator, and an appliance garage, addressing the homeowners' desire for ample storage and a clutter-free environment. A key design feature is the use of high-contrast Calacatta Viola marble, which adorns the countertops and a creamy white island. Unlike the more subdued Carrara marble, Calacatta Viola is notable for its bold purple veining, providing an eye-catching element. The marble also extends six inches up the walls, serving as a functional and decorative backsplash. Copper accents play a significant role in the kitchen's aesthetic, with a custom-made scallop-edge vent hood taking center stage. This feature was inspired by an antique version Rachel Wright admired, and the copper theme is continued with a handy kitchen rail showcasing Rachel's collection of copper cookware. The kitchen also incorporates a retro-inspired range and textured Zellige tile, further enhancing its classic cottage appeal. Lighting is addressed with feminine flared sconces, specifically a trio of aged brass gooseneck sconces that echo the scallop motif, adding a soft touch to the functional space. A hardworking farmhouse sink crafted from durable Fireclay, featuring a fluted apron front, is paired with a classic aged brass bridge faucet, emphasizing practicality and traditional style. For festive occasions, especially in December, the kitchen is adorned with holiday decor, including shaggy pine garland and wispy wreaths. Aged terra-cotta pots, tied with cranberry red ribbon matching the kitchen runner, are stocked with silverware for holiday entertaining. Instead of traditional upper cabinets, Claire Zinnecker opted for handsome solid white oak open shelves, 1.75-inches thick, to display Rachel's cherished ceramic dishware and antique oil paintings. This choice not only adds a personal touch but also contributes to an open and airy feel. The design incorporates easy-access drawers in place of conventional lower cabinets, a practical decision praised by Rachel for better organization of kitchen items. These drawers are fitted with unlacquered brass bin pulls and knobs, which are expected to develop a rich patina over time. The kitchen also includes a handmade farm table, sourced by Rachel from Facebook Marketplace, which serves as a central point for family traditions, such as enjoying Christmas morning breakfast and opening Christmas crackers with their son, Anders. #KitchenDesign #HolidayDecor #FarmhouseStyle #InteriorDesign #HomeRenovation #CopperAccents #MarbleCountertops #SageGreenCabinetry #ChristmasKitchen

The article showcases 53, an Asian-fusion restaurant in Midtown Manhattan, designed by ICrave, led by founder and CEO Lionel Ohayon. Located at the base of Ateliers Jean Nouvel’s 53 West 53 residential tower, adjacent to the Museum of Modern Art (MoMA), the restaurant aims to provide an immersive dining experience that transcends mere culinary satisfaction. Ohayon emphasizes the concept of a “yummy” room, where a harmonious blend of lighting, acoustics, materiality, layout, visual impact, and a sense of discovery compels diners to return. The restaurant was recognized as a 2022 Best of Year Winner for Fine Dining. The 11,000-square-foot space is divided into a street-level bistro and a subterranean main dining room. Jean Nouvel’s architectural design, characterized by angular beams, allows for expansive column-free areas and intimate dining zones. Given its proximity to a world-renowned contemporary art museum, ICrave approached the project not as traditional interior design but as a sculptural or painterly endeavor. This artistic philosophy is evident in the restaurant's most prominent feature: three dozen giant curving fins that span the entire width of the space. These fins emerge from the street-level ceiling, cascade down in front of the bistro, sweep underneath, and wrap around the ceiling of the main dining room. Each fin is edged with a bright stripe, featuring nine neon-like colors derived from the Nine-Dragon Wall reliefs found in Chinese imperial palaces. These hues also subtly reference the diverse Asian cultures represented in the menu and the modern art displayed at MoMA. The restaurant plans to host a rotating selection of fine art in collaboration with the Friedrich Petzel Gallery. The fin installation, glossy black on one side and sepia-toned on the other, creates a lenticular effect as guests move through the restaurant or view it from the sidewalk. Ohayon describes the installation as both a loom and a veil, with its vibrant colors attracting attention from passersby and directing their gaze to the aerial arrangement of tables, banquettes, and chairs set on an ink-wash carpet, which features subtle smokey grays echoing Nouvel’s steel construction. Ohayon highlights the importance of creating a unique piece of the city's landscape, fostering memories for visitors and a sense of place for residents. The sculptural architectural gesture draws inspiration from the Chinese artistic principle of xieyi, emphasizing broad, expressive strokes and representing the chi or energy flow within 53. In contrast, the principle of gongbi, which focuses on realism and fine detail, guided the selection of decor elements. For example, the colors from the fin edges are subtly echoed in the precious stones used as chopstick rests. Lighting, a critical component of the "yummy" atmosphere, was developed in collaboration with Licht, ICrave's in-house studio. The main dining room features cove lighting, slender cylindrical pendant fixtures that adjust with ceiling height variations, and circular sconces softly illuminating the ecru suede-like walls. An ethereal cluster of small LEDs forms a twinkling cloud above the bar. All lighting elements emit 2,600 Kelvins, complemented by rechargeable Japanese table lights, creating a warm, cinematic glow. The material palette emphasizes honesty and natural finishes, including stone bar counters, white oak paneling, leather banquette upholstery, and wool rugs. The deliberate juxtaposition of warm and cool tones reinforces the duality of hard and soft, grand and humble, evident throughout the design. Lionel Ohayon personally led the design of this project, finding it a creatively cathartic and rewarding opportunity to shape New York City's landscape. He aimed for an expression that aligns with its location next to MoMA, showcasing exuberance with mature restraint, moving away from what he perceived as a "Brooklyn-ification" of Manhattan's design aesthetic. ICrave's extensive experience in hospitality design, spanning over 20 years, allowed them to create a restaurant interior that honors its cuisine without resorting to pastiche, understands its contextual importance, and is as delightful as the food it serves. #RestaurantDesign #InteriorDesign #MidtownManhattan #ICrave #FineDining #ArchitecturalSculpture #LightingDesign #AsianFusion #LuxuryHospitality

The provided content is a comprehensive collection of articles and ideas focused on kitchen design and decoration, catering to various styles, trends, and practical considerations. It aims to inspire readers with a wide array of options for their kitchens, ranging from aesthetic choices to functional layouts and product recommendations. Several articles delve into specific kitchen aesthetics and trends. For instance, there's a piece on achieving the 'concrete kitchen look,' exploring how this modern, Brutalist-inspired style can be made chic through various applications, from countertops to flooring. Another article discusses 'jigsaw kitchens,' highlighting an interior design trend that merges style, craftsmanship, and cost-effectiveness. The 'Japandi kitchen' trend, which combines Japanese craftsmanship with Scandinavian-inspired design, is also featured, offering ideas for achieving this harmonious blend. For those seeking a more traditional or rustic feel, there are articles on incorporating vintage-inspired pieces and identifying valuable items found in older kitchens. Beyond specific styles, the collection addresses practical aspects of kitchen design. There are numerous ideas for optimizing small kitchen spaces, providing solutions for functionality and personality in compact areas. Kitchen layout ideas are explored, guiding readers on arranging their space regardless of its shape or size. Storage solutions are a key focus, with an article dedicated to stylish larder and pantry ideas to enhance kitchen organization. The concept of 'dirty kitchens' is introduced as a luxury upgrade, referring to smaller, secondary kitchens designed for messy food preparation, allowing the main kitchen to remain pristine. The articles also cover renovation and decoration tips, including advice on painting techniques to avoid common mistakes that can detract from a kitchen's appearance. Color plays a significant role, with discussions on trending kitchen paint colors for upcoming years and various kitchen color combinations that are aesthetically pleasing and functional. Specific product recommendations are also integrated, such as a feature on the 'Our Place x Crocs butter yellow collection,' showcasing on-trend kitchenware, and articles on valuable vintage items or popular brands like Le Creuset. Furthermore, the content touches upon the human element of kitchen design. There's a piece on creating a 'sensory-friendly kitchen' for neurodiverse individuals, emphasizing a balance between characterful design and appropriate sensory stimulation. An article by Sophie Robinson shares insights on designing a bold and colorful kitchen with personality, encouraging readers to break traditional rules. Practical advice extends to hosting in small spaces, offering tips on rearranging, decluttering, and creative dining solutions. Important considerations for kitchen renovations, such as where to save and spend money, are also addressed to help readers make informed decisions. The collection also highlights potential health and safety concerns, as seen in an article discussing a potential ban on artificial stone worktops in the UK due to a rise in silicosis cases. This demonstrates a commitment to informing readers about significant industry developments that could impact their home design choices. Overall, the content provides a rich tapestry of inspiration, practical advice, and trend insights for anyone looking to design, renovate, or decorate their kitchen. #KitchenDesign #HomeDecoration #InteriorTrends #KitchenRenovation #SmallKitchenIdeas #KitchenStorage #ColorSchemes #KitchenAppliances #SustainableDesign

This article previews the Junior League of St. Louis's third annual 'A Gathering Place Kitchen Tour,' an event showcasing spectacular residential kitchens in the area. The tour aims to inspire and impress attendees with various design elements and functional layouts. The event begins with the 'Toast of the Tour Party' on April 19, followed by the main kitchen tour the next morning. Tickets for the event can be purchased at jlsl.org. The article highlights several kitchens featured in the tour, each presenting unique design philosophies and material choices. The Niemeyer Kitchen on Picardy Lane combines custom maple cabinetry in two distinct colors—a custom shade and a China finish—which are harmonized by repeating the blue-like hue of the island and butler’s pantry in the granite and subway tile backsplash. An arched entrance to the family room was added during the renovation to ensure design continuity. This kitchen also features a balance of grand light fixtures and a detailed box beam ceiling with an owl collection, creating a sophisticated yet unique aesthetic. The countertops include Super White Quartzite and Imperial Danby Honed Marble. The butler’s pantry showcases unique metal grid cabinet fronts, offering texture without revealing contents as much as glass. The Atkin Kitchen on Clayton Road features intricate cherry wood cabinetry and a custom arabesque tile backsplash, demonstrating the impact of neutral palettes. A double-thick 'fantasy brown' granite countertop with a 6-centimeter elite over-cove edge is a central element. Due to spatial constraints preventing a traditional center island, designer Nancy Spewak and Mike Beck of Beck/Allen Cabinetry created a 'horseshoe island,' which became a highlight. The elongated cherry cabinetry is adorned with hand-cast bronze hardware and 11-inch molding, reflecting elaborate carpentry by Landmark Builders. In the Conrad Kitchen on Wellington Way, tunis green granite countertops and a glass mosaic tile backsplash create a contemporary look within an older home. Meredith Wanamaker of The Lawrence Group describes the style as transitional. The original chopped-up floor plan was redesigned to create a gathering space, centered around an island for a family of six. Other features include an Artimide Logico light fixture and quartersawn red oak cabinetry with shaker-style doors, an espresso stain, and satin nickel hardware. The Radenold Kitchen on Doubletree Lane utilizes neutral elements like white cabinetry and black granite countertops with charcoal specks, yet appears bright and airy through pops of citrine and red. A rounded trapezoid center island maximizes space, storage, and serves as both a workspace and eating area. Designer Paul Alan of I.O. Metro emphasized mixing metal tones, such as different barstool metals from hardware and appliances, to achieve a 'found look.' Mercury glass and gold-tinted spikes are used in accessories to enhance light reflection. The Kearbey Kitchen on Rio Vista Drive, featured on TV’s *Real Life Renovations*, combines chic and comforting elements. Detailed light fixtures paired with a farmhouse apron-front sink create a collected yet visually interesting space. Maple cabinetry with an opaque white finish, Delicatus granite countertops, and a ceramic tile backsplash with a mosaic marble insert define the kitchen's perimeter. The hutch, stained in graphite, incorporates mirrors to give it a furniture-like appearance. A cherry wood countertop on the center island provides a warm, comfortable breakfast area beneath crystal chandeliers, with architectural details highlighted by the light color scheme. Finally, The Benkelman Pool House Kitchen on Fair Oaks Drive, located in the home’s pool house, features beach-inspired colors like sand and sea foam. Large windows that slide into the walls offer an outdoor feel by the pool. This galley-style unit is designed for recreational use, equipped with speakers, an ice-maker, an under-counter beverage refrigerator, a microwave, and a traditional refrigerator/freezer. A mosaic tile backsplash frames Cambria Minera counters, complemented by white maple cabinetry. #KitchenTour #HomeDesign #InteriorDesign #KitchenRenovation #CustomCabinetry #GraniteCountertops #TileBacksplash #ModernKitchens #TransitionalDesign

The Brownstone Boys document their recent progress on their brownstone renovation, focusing on the kitchen. The kitchen is part of a larger open-plan layout, created by removing several walls, including a structural one that required a 14-foot beam. The new kitchen measures 14 feet wide and features a 7.5-foot island. This installment of their renovation diary covers the installation of kitchen cabinets, the selection of appliances, and the initial stages of lighting and counter/backsplash installation. The couple opted for gray Shaker-style cabinets from the RTA Store, moving away from their previous preference for white cabinets. They highlight the affordability and quality of the solid wood, pre-assembled cabinets, which were comparable in price to IKEA options, especially during sales. Although some cabinets arrived with minor damage, the RTA Store has been cooperative in resolving the issues. The Brownstone Boys undertook the design and measurement themselves, saving costs. They also creatively adapted a refrigerator panel that was initially too deep and too short to fit their design. Excitement builds with the upcoming delivery of Fisher & Paykel appliances, chosen for their clean lines, flat panels, and streamlined appearance, signaling the final stages of the renovation. The article acknowledges a current challenge in creating additional storage on the wall opposite the kitchen due to an old fireplace bump-out and a radiator. While initial plans included a wall of cabinets and open shelves, the current strategy is to decide on a long-term storage solution after they move in, especially for tall storage needs. They are actively seeking inspiration for this future project. Lighting for the kitchen is progressing with the installation of ultra-thin, flush-mounted, dimmable recessed lights from Nadair. Additionally, three pendants for the island are being custom-assembled using parts from Antique Lamp Supply. The final touches for the kitchen surfaces are underway, with stone slabs for the counters ordered and templating scheduled. The chosen material is Montauk, a light marbled quartz from HanStone Quartz. The backsplash will feature a white 2-by-6-inch handmade tile from Fireclay, installed in a herringbone pattern. A farm apron sink from Nantucket Sinks and hardware from Rejuvenation will complete the kitchen's aesthetic. The authors express anticipation for further progress on these elements. #BrownstoneBoysReno #KitchenRenovation #BedStuy #InteriorDesign #GrayShakerCabinets #FisherAndPaykelAppliances #QuartzCounters #HerringboneBacksplash #HomeRenovation

This article showcases six distinct kitchen designs, each highlighting unique aesthetic and functional choices, along with the professionals and materials involved in their creation. The first kitchen, designed by Penny Francis of Eclectic Home, features Eclipse maple wood veneer and painted island cabinets from Mattix Cabinet Works. It includes large format porcelain flooring, quartz countertops from Triton Stone, ceramic tile backsplash, Brizo plumbing fixtures, and Emtek cabinet hardware. Appliances are a mix of existing JennAir and new Thermador, GE Monogram, Bosch, and Kohler, with a custom-fabricated quartz hood. The second kitchen, a palatial design by Susan C Scheinuk of SCS Designs, LLC, incorporates Urban Effect cabinets from Marchand Creative Kitchens and porcelain wood plank flooring. Palatial Stone & Tile provided the countertops and backsplash, while Kohler fixtures, Hinkley Lighting, and Restoration Hardware cabinet hardware add elegant touches. Appliances include Sub-Zero, Asko, Wolf, and Kohler Prolific, with notable art pieces from Potsalot Pottery and Julie Silvers. The third kitchen, a collaboration between Titan Construction LLC and Élan Studio's Heather Silbernagel-Somers and Casey Weisler, features Showplace cabinets from Jim Owens and Medallion Collection La Jolla engineered hardwood from ProSource. Quartzite countertops from Crescent City Countertops and tile backsplash complete the surfaces, with Elan Lighting and Davis Hardware fixtures. Bar stools from Restoration Hardware are also part of the design. Moving on, a kitchen by JLV Construction with design by Sam Levin and architecture by Mark Schroeder Architects presents shaker-style dark gray cabinets and Northridge Oak flooring from New Orleans Flooring. Lava black quartz from Home Décor Kitchen & Bath serves as the main countertop, complemented by an Ocean White polished marble tile backsplash from Floor and Décor and a custom walnut island countertop. Fixtures include a Broderick champagne bronze faucet by Delta and brass bar foot rail from KegWorks, with West Elm and Hinkley lighting, and appliances from Luxart, Frigidaire, Forno, and Sharp. The fifth kitchen, designed by Amanda Powell Design for Protocol Construction, boasts reclaimed pine floors from Acadian Cypress & Hardwoods and cabinets by a local fabricator, with a custom island by Doorman Designs. Calacatta Gold countertops are fabricated by Palo All, and Sylvia T. Designs applied a lime-based Venetian marmorino plaster finish to the walls and stove hood. High-end plumbing fixtures like Perrin and Rowe and Newport Brass are featured, alongside Circa Lighting/Visual Comfort and Emtek and Rejuvenation hardware. Thermador, Fisher and Paykel, and Kohler appliances are integrated into this design. Finally, a kitchen by Precision Builders, with architecture by Patrick Melancon and design by Monica Melancon of MOD Design Group, showcases Cabico Cabinets Elmwood Series from Classic Cupboards. The cabinets feature a Bregenz door style in white oak with Haze and Cabico Black finishes, paired with Top Knobs Hillmont hardware in Honey Bronze. A custom-designed hood by Classic Cupboards and marble countertops are also included, along with Bosch and stainless steel apron-front sink appliances. Each kitchen exemplifies a blend of specific materials, professional expertise, and functional considerations, offering diverse styles from eclectic to palatial and classic, catering to various tastes and needs. #KitchenDesign #HomeDecor #InteriorDesign #Cabinetry #Countertops #Flooring #ApplianceSelection #LightingFixtures #NewOrleansHomes

Modern homes often feature open-plan layouts where kitchens serve not just for cooking but also as central hubs for family life and social gatherings. This shift towards an eat-in kitchen concept, where dining and socializing occur alongside meal preparation, brings both advantages and challenges. While highly desirable for fostering connection and flexibility, these spaces require thoughtful design to manage inevitable clutter and maintain an aesthetically pleasing environment, especially when hosting. Interior designers employ specific strategies to achieve this balance, ensuring that eat-in kitchens remain serene and functional despite ongoing activity. One key design element is the breakfast cupboard, a dedicated, often hidden, storage area for breakfast essentials like toasters, coffee machines, and cereal boxes. This allows homeowners to keep daily clutter out of sight, promoting a calmer, more organized kitchen. These cupboards are designed for efficiency, with interiors customized to specific morning routines, incorporating varied shelving and storage solutions to accommodate different items. The ability to close off this area after use is crucial for maintaining a tidy appearance, making it a valuable investment for busy households. Another significant design solution for managing mess and enhancing functionality in eat-in kitchens is the scullery, or "dirty kitchen." This separate, dedicated workspace, often found in homes with ample kitchen-dining space, serves as a hidden zone for meal preparation, dishwashing, and storing small appliances that are not constantly in use. By discreetly handling the more chaotic aspects of cooking, the scullery allows the main kitchen to remain pristine and welcoming for guests. This setup supports the social aspect of an eat-in kitchen, enabling hosts to interact with guests without the distraction of cooking mess, ensuring a more relaxed and enjoyable hosting experience. Multi-level kitchen islands also play a crucial role in maintaining order and visual appeal. An island with a higher tier positioned near the seating area can effectively screen the "prep zone," concealing chopping boards, half-finished plates, and other cooking-related items from guests' view. This subtle elevation creates a natural boundary, psychologically guiding people's perception of different zones within the kitchen without physically separating them. It also provides a designated space for drinks and snacks, preventing clutter on the main working surface. Banquette seating is another effective inclusion, offering a comfortable and stylish dining solution that integrates seamlessly into the kitchen design. These built-in seating arrangements are often designed to be slightly lower than the island, providing a softer dining experience. Their strategic placement, typically facing away from the main prep zone towards a garden or living space, helps divert attention from any cooking mess. Additionally, banquette seating often incorporates hidden storage within its base, ideal for stowing away tableware or linens, further contributing to a clutter-free environment. Finally, walk-in pantries are becoming increasingly popular, moving beyond mere storage to become extensions of the kitchen's overall design. While practical for storing dry goods, snacks, and bulk items, modern pantries are designed with thoughtful shelving, lighting, and styling to be visually appealing, rather than something to be concealed. These spaces act as the "engine room" of the kitchen, housing everything from bottle fridges to secondary dishwashers, allowing the eat-in area to remain composed and organized. Pantries also offer an opportunity for homeowners to express personality through design choices, such as contrasting colors and finishes, making them both functional and aesthetically integrated into the home's overall scheme. These five design elements collectively contribute to creating an eat-in kitchen that effortlessly blends practicality with social connection, making hosting a more serene and enjoyable experience. #EatInKitchens #KitchenDesign #InteriorDesign #HiddenStorage #Scullery #MultiLevelIsland #BanquetteSeating #WalkInPantry #HomeHosting

The design world has seen a growing embrace of curved elements in various aspects of home decor, moving beyond furniture like sofas and architectural details like windows. This trend is now prominently featured in kitchen design, specifically with curved shelving and cabinetry. Designers and architects are increasingly incorporating rounded silhouettes to move away from the traditional, blockish aesthetic of standard kitchen cabinets. This approach is particularly effective in open-concept living spaces, where it facilitates a smoother transition between the kitchen and adjacent living areas, making the overall flow of the space more fluid and less abrupt. Several examples illustrate the versatility and aesthetic appeal of this trend. In a Clinton Hill, Brooklyn, duplex, Studio S II utilized lower drawers with push-to-open hardware and introduced three sweeping open shelves at one end. This design choice was partly influenced by a structural X beam in the space. The curvature of these shelves, painted in Benjamin Moore’s Sweet Basil, not only offsets the linear elements of the room but also complements a circular hand sink and the beam's center, providing opportunities to display decorative items like cookbooks, ceramics, and plants, thereby adding life to an otherwise industrial setting. Another application of the curved trend is seen in a Chicago condo where designer Leslie Bristow Mather sought to give the kitchen a timeless feel. Drawing inspiration from the apartment's original architect, Ludwig Mies van der Rohe, specifically his Farnsworth House and Haus Lange, Mather designed a galley kitchen with a retro vibe. This was achieved through the use of allover square tiles and rounded cupboards, painted in Benjamin Moore’s Decorator’s White. The intentional use of curves ensured that the kitchen's volumes, which extend into the main living space, ended with a soft and inviting presence, avoiding harsh corners. Furthermore, in an Upper East Side apartment, architect Idan Naor tackled a cavelike kitchen by opening up the space and introducing a “fluid motion” through design. This involved installing walnut upper cabinets and shelving that smoothly transition from sharp corners into gentle bends. This design not only enhances the aesthetic but also maximizes functionality, as doors integrated into the curved sections allow for extra-deep storage nooks, perfect for storing cocktail-making essentials for the entertaining-loving residents. These examples collectively demonstrate how curved designs in kitchens offer both aesthetic advantages, by softening spaces and improving flow, and practical benefits, by enhancing storage and contributing to a more cohesive overall home design. #KitchenDesign #CurvedCabinets #OpenShelving #HomeInteriors #DesignTrends #ArchitecturalDetails #SpacePlanning #ModernKitchens

This blog post reviews The Kitchen, an American bar and bistro located in Downtown Austin. The restaurant, which also has four other locations across three states, describes itself as a "sexy bar and bistro" but is critiqued for failing to distinguish itself within Austin's top-tier dining scene, particularly given its high price points. The article notes that the restaurant is owned by Kimball Musk, an "almost-billionaire," a detail presented as potentially the most notable aspect that might draw readers to the review. The menu at The Kitchen is characterized as "New American," drawing diverse inspirations that include dishes like Indian puffy tacos and steak tartare with Sichuan chili crisp. However, the review highlights inconsistencies in the execution of these dishes. Specific examples of culinary shortcomings include overly sweet or poorly balanced cocktails, scallops lacking a proper sear, and a steak tartare with an undesirable consistency, likened to a thawed hamburger patty. The blog post suggests that the kitchen is more successful with simpler preparations that avoid shoehorning global influences, citing the well-prepared Kansas City strip steak with chimichurri and roasted carrots served with whipped feta as examples of dishes that succeed due to their straightforwardness. These simpler dishes are described as not upsetting but also not leaving a lasting impression. The ambiance is identified as the strongest asset of The Kitchen. The dining room is depicted as dark and inviting, featuring long leather booths and industrial lighting. This setting offers a quiet escape from the bustling West Sixth Street bars nearby, contributing to a pleasant atmosphere. Despite the appealing ambiance, the overall assessment concludes that while there are worse places to dine, the restaurant receives faint praise at best, indicating its mediocrity in the competitive Downtown Austin restaurant landscape. The detailed food rundown further elaborates on individual dishes. The "Kimball's Perfect Negroni" is criticized for being overproduced, and the watermelon mojito for tasting like a "Jolly Rancher in a tumbler of ice water," advising patrons to stick to classic cocktails or wine. The Indian puffy tacos, while spicy, lack the expected crispiness. The scallops are described as minimally seasoned and floppy, despite being served over a nice celery root puree. The steak tartare's texture is a notable flaw, resembling mashed ground beef, though the Sichuan chili crisp and crispy chicharrones are acknowledged for adding spice and texture. The bone marrow dish is noted for its flavorful lamb barbacoa but is critiqued because the lamb overpowers the marrow, and the lukewarm tortillas are deemed disappointing. The Kansas City Strip stands out as one of the better offerings, cooked to a perfect medium-rare with good seasoning and enhanced by chimichurri. The review offers a comprehensive look into the culinary and atmospheric aspects of The Kitchen. #RestaurantReview #AustinRestaurants #AmericanCuisine #DowntownAustin #FoodCriticism #DiningExperience #KimballMusk

Holy Taco, the latest venture from Chris and Tim Housler's Housler Restaurant Group, offers a focused menu of eight tacos and several sides, alongside an extensive tequila selection. This new Texas Corners restaurant, which opened a month prior to the article's publication after delays due to the COVID-19 lockdown and subsequent labor shortages, represents a departure from the Houslers' broader American fine pub food offerings at their other establishments like Main Street Pub and Fletcher's Pub. The menu, though concise, features distinct and flavorful options. An appetizer of chips and esquites, a deconstructed elote, is highlighted as a sweet yet spicy alternative to traditional salsa. Among the taco offerings, a panko-crusted fish taco with salsa verde and cumin-lime slaw is noted for its crunch and fresh flavors. The chorizo taco, featuring house-made sausage, queso chihuahua, esquites, pickled jalapeño and onion, and cilantro, is also praised. The ground beef taco with queso chihuahua and pico de gallo is described as satisfactory, but outshone by the more complex options. A standout is the Brussels sprout taco, prepared with caramelized and honey-chipotle glazed Brussels sprouts, refried black beans, and queso chihuahua, which is unexpectedly popular despite the steak taco being the top seller. The menu for Holy Taco was developed in collaboration with Shane Sheldon, owner of Bold, a neighboring restaurant in Texas Corners. Sheldon, considered a collaborator rather than a competitor, had previously tested many of the taco concepts as small plate offerings at Bold. This collaboration underscores a community-focused approach to culinary development. Beyond the food, the restaurant's interior design by KLH Builders is a significant feature. Chris Housler, acknowledging his strength in building structures rather than design intricacies, partnered with KLH to create a casually elegant atmosphere. The 50-seat space is characterized by bright white walls, accented with blue and green tiles, a ledge of plants, and a prominent mural of a winged taco. The bar area showcases a colorful display of liquor bottles, featuring about 50 different tequilas. The goal is to expand this selection to at least 75 tequilas as supply chain issues resolve, offering a wide range of tequila-based cocktails such as Paloma, Margarita, and Tequila Michelada. The design aims to create an inviting environment suitable for both date nights and social gatherings. Holy Taco is located at 6942 W Q Ave, Kalamazoo, MI 49009, and operates from 4-10 p.m. Tuesday through Saturday. Future plans include daily taco and appetizer specials to further diversify the menu. The restaurant’s successful opening, despite initial challenges, indicates a positive reception from customers, particularly for its unique take on tacos and inviting ambiance. #RestaurantReview #KalamazooEats #TacoJoint #TequilaBar #RestaurantDesign #LocalBusiness #CulinaryCollaboration #HouslerRestaurantGroup #TexasCorners

This blog post explores a unique approach to apartment living in New York City, focusing on the unconventional layout where the entrance hall and kitchen are combined. The author, a decorator, initially found this concept peculiar, particularly coming from London where such layouts are less common. She recounts her experience searching for an apartment and eventually moving into a space that integrated the kitchen into the entryway, a layout she initially considered 'bizarre' and 'out of the question.' Drawing inspiration from the idea that kitchens in country houses often serve as welcoming, central hubs, and noting that parties frequently gravitate towards the kitchen, the author began to see the potential in this combined space. Her previous kitchen was extremely small, making the prospect of a more functional, larger kitchen appealing. She decided to treat this combined area not just as a kitchen but as a fully realized room, an idea influenced by Elsie de Wolfe, who often repurposed entrance halls as dining rooms, viewing dining rooms as 'depressing' and halls as 'a waste of good space.' The author advocates for incorporating proper furniture, artwork, and lighting into kitchens, treating them with the same decorative consideration as any other room. She details how she transformed her entrance-kitchen space: a high stone-topped console table, previously in her living room, was placed opposite the kitchen cabinets, holding cookbooks, a toaster, and an espresso machine. To add a touch of cheer, she brought in bright pink silk chrysanthemums, which had been unused in her previous apartment, placing them prominently on the kitchen counter. A few months into living there, she recognized the need for a bookcase, which was provided by a friend. She emphasizes the transformative power of books in a room, suggesting that even in an entrance hall without a kitchen, a bookcase can significantly enhance the ambiance. She concludes by contrasting the initial grim thought of being greeted by a kitchen sink upon arrival with the reality of walking into a vibrant space filled with cooking essentials, books, flowers, and a lamp-lit table, offering a welcoming view into the living room. The author encourages readers to view their kitchens stylistically, turning them into rooms with 'a pulse' rather than mere collections of appliances, regardless of their standard or often uninspiring New York origins. #ApartmentLiving #KitchenDesign #EntranceHall #InteriorDecorating #HomeStyling #SmallSpaceDesign #NewYorkApartments #FunctionalDesign

The Courtyard Café in Brecksville, Ohio, is celebrating its 40th anniversary this year, having been established in 1983. Co-owner Michael Quay, who started working at the restaurant at age 16 just two years after its opening, aims to create a 'Cheers-like' atmosphere where every customer feels like a friend. This concept is inspired by the popular television show of the same name, known for its friendly neighborhood bar. Quay has been successful in fostering this welcoming environment for over 38 years, attributing much of the restaurant's success to its dedicated and long-serving staff. Many employees have been with the Courtyard Café for 20, 25, and even 30 years, highlighting a strong team spirit and positive work environment. The operational efficiency of the Courtyard Café is a testament to the partnership between Michael Quay and Griffen Kelley. While Quay manages the front-of-house and customer interactions, Kelley oversees the financial aspects and works in the kitchen. The restaurant maintains a consistently busy schedule, even on weekdays, which Quay attributes to his staff's commitment and teamwork. The service model emphasizes collaboration, with multiple team members contributing to a seamless dining experience, from taking orders to delivering food and refilling drinks. This cooperative approach extends to the kitchen, where each team member specializes in a particular skill, contributing to a synchronized workflow that is compared to a 'dance.' The kitchen, though appearing small, is supported by a lower level that houses additional cooking and preparation areas, storage, and an office, utilizing a dumbwaiter system to transport items efficiently. A significant draw for the Courtyard Café is the quality and diversity of its menu. All dishes, including muffins served with entrees, are prepared fresh from scratch. The article highlights the consistent quality of the food, particularly noting that burgers are cooked precisely to order. Another major attraction is the U-shaped bar, designed to encourage social interaction among patrons. The bartenders contribute to the friendly atmosphere, making guests feel at home. The generous wine pours are also noted as a distinctive feature that customers appreciate. The restaurant's resilience was demonstrated during the COVID-19 pandemic, as it never closed its doors, adapting quickly to a takeout service model. This ability to continue operations during a challenging period is recognized as a reflection of strong community support and a loyal customer base. The ambiance of the Courtyard Café is enhanced by an array of old photos and memorabilia displayed on its walls, some dating back to its inception. Michael Quay actively refreshes these artifacts to maintain a dynamic and engaging decor. Recent renovations include new flooring, wallpaper, and seat coverings, further contributing to a pleasant dining atmosphere. Additionally, the restaurant plans to reintroduce music on the patio during summer months, providing an enjoyable outdoor dining experience. These continuous efforts in service, food quality, and ambiance are presented as key factors in the Courtyard Café's ongoing success, inviting patrons to experience its unique and friendly environment. #BrecksvilleRestaurant #CourtyardCafe #CommunityDining #LocalBusiness #RestaurantAnniversary #CustomerService #Teamwork #FreshIngredients