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Dream Kitchens: “I Love Your Kitchen”
Six renovated kitchens—from traditional to ultramodern—are as practical as they are stylish By Marilyn Dickey
Comments () | Published October 1, 2007

New-Fashioned Old-Fashioned

When husband-and-wife architects Jane Treacy and Phillip Eagleburger, who live in DC’s Cleveland Park, renovated the kitchen in their 1917 bungalow, they wanted a blend of modern and traditional—such as the Carrera marble counters and tabletop, reminiscent of old ice-cream parlors, and stainless-steel appliances.

Eagleburger fashioned the pot rack out of a piece of electrical conduit and brackets he made from redwood. He built the table’s legs and base out of plumbing pipes, and Beltsville’s United States Marble & Granite fabricated both the marble countertop and the 350-pound marble tabletop, which just rests on the base. The idea to use white subway tiles on the walls came from the kitchen in the movie Moonstruck.

The architects bucked the trend of adding an island and opening the kitchen to the adjacent room in favor of keeping the kitchen separate but installing a central table where people can gather to eat, work, or socialize. The side rails under the table contain electrical outlets for anything from mixer to laptop computer.

They chose a neutral color for the wood cabinets, custom-made by Homecraft Cabinetry in Forestville, to blend with the stainless and marble.

21st-Century Modern

Unexpected angles highlight the kitchen in this Georgetown apartment. Because the kitchen is visible from the living and dining areas, Stephen Vanze of Barnes Vanze Architects, based in Georgetown and Middleburg, wanted the cabinetry and appliances to look like furniture. The refrigerator with two freezer drawers below it—at left in the top photo—blend with the metal Bulthaup cabinet­s, creating a streamlined appearance. The pendant lights and range hood add vertical elements.

The black color is integral in the self-leveling concrete floor rather than applied on top. The sink and faucet are by Eggersmann. On the right wall is a stainless-steel panel; down the hall is a powder room and vestibule entry to the apartment.

The Right Amount of Space

The goal in this Falls Church project was to replace a tiny kitchen, which had a dearth of counter and cupboard space, with a larger room that opens to the dining and living areas. Matthew Guenther of Arlington’s GC/a Architecture—a subcontractor on this project for Merrill Contracting & Remodeling—praises the homeowner for choosing a judicious amount of cupboard space: “A lot of times, people seem to want so much cabinetry that we wonder if they really need that much.” To the right are a pantry and refrigerator.

The clean design includes cherry K&H cabinets, which came from the Kitchen and Bath Factory in Arlington, and an island with a sink and cupboards on the side not visible in the photo. Atop each overhead beam is track lighting with two fixtures; the central beam seen here has an additional track from which pendant lights hang.

The countertops are granite with a honed finish—less formal than polished granite. Guenther sees more home­owners choosing the honed look.

Vision in Glass and Wood

Kai Spratt and husband Allan Rogers wanted their Silver Spring kitchen to reflect their love of Asia and fondness for glass. At 52 and 48, they were looking for a design that was modern but timeless enough that they could still enjoy it when they retire.

The 1950s ranch-style house had low ceilings and a very small kitchen with an “odd” layout of cabinets and poor guest circulation, says Todd Ray of DC’s Studio27 Architecture, who teamed with contractor Residential Resources of Bethesda for the renovation. The new kitchen opens onto the dining room so guests can easily move through the space and onto the porch beyond.

Both the dropped ceiling and floors are European beech, and the blue and gray glass tiles in the backsplash and on the island are by Trend.

The mahogany table is an heirloom, and the dining chairs are by David Edward of Baltimore. The light fixture above the table is by David D’Imperio, an artisan in Stony Run, Pennsylvania. Says Spratt: “In the evening when the light is on, it seems to float in the space.”

Inspired by France

The kitchen in this French Eclectic–style house in Chevy Chase stands where a side courtyard used to be, and three of the exposed-brick walls were once exterior walls. Mark Hughes of Bethesda’s GTM Architects liked the juxtaposition of the bricks’ texture with the finer surface of the beadboard ceiling.

The white cabinets with butcher-block countertops contrast with the dark-green cabinets and the white concrete countertop of the island. The refrigerator’s panels match the cabinets.

Because the kitchen is on the dark side of the house, skylights were added, and the ten-foot ceilings allowed room for transom windows. The oak floors and details in the windows and doors match those in the rest of this traditional-style house.

No Walls Allowed

Several small rooms, a porch, and a laundry area used to be where this Great Falls kitchen now stands. The owners wanted architect Susan Pierce of Vienna’s Commonwealth Home Remodelers to eliminate all interior walls in the living room/dining room/kitchen area, raise the ceiling, and add wood beams.

Taking the French Provincial style as inspiration, they also wanted a variety of textures, colors, and surfaces—thus the white, black, and natural-wood cabinetry and the countertops made from maple and marble.

The maple cupboards in the left of the top photo provide a visual barrier between kitchen and dining room; when you face the fireplace, the living room is to your back. A door to the left of the fireplace leads to the bedrooms in this one-story house.

To the right of the refrigerator, a small door pulls down to hide a built-in coffeemaker, and the cabinets on the opposite side of the room contain an icemaker and wine cooler.

The island is much longer than in most kitchens, Pierce says, and there’s room for chairs at the end near the fireplace.

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Posted at 12:00 AM/ET, 10/01/2007 RSS | Print | Permalink | Washingtonian.com Articles