The clients was an empty-nest couple upgrading their kitchen in New Rochelle, NY. They lived in an original 1920’s Tudor, and wanted a kitchen to fit the architecture and style of the home.
As with most homes built in the 1920’s, the spaces were divided into small rooms without much function. The wife loved to bake, and she didn’t have any counter space in her existing kitchen to roll dough.
After our initial consultation, we created a set of priorities and goals with the clients. The primary goal was to significantly increase the footprint of the kitchen. Once we had enough space, we were going to create a dedicted baking area, with a low marble countertop.
Aesthetically, they wanted a warm space with natural wood, keeping in character with the house.
East Hill created a design to use the space most efficiently. First, we rearranged the doorways to the adjacent sun room, mud room and powder rooms to create a large kitchen space.
Then we laid out the space, centered around the baking area.
Aesthetically, we combined stained red-oak cabinet with a polished black countertop to match the aesthetic throughout the house. Using an off-white cabinet with a marble top creates a contrast in the baking area. A mult-colored subway tile backsplash adds interest and color, making the space more inviting.