Parlor Kitchen #5: Where the Party's At
This may be our favorite one yet: This kitchen was designed to be at once functionally and aesthetically pleasing. The house is 22 feet wide hence allowing us to have a rather decent sized room of approximately 16×15. It’s so true that everyone congregates in the kitchen while the living room remains empty during large…

This may be our favorite one yet:
This kitchen was designed to be at once functionally and aesthetically pleasing. The house is 22 feet wide hence allowing us to have a rather decent sized room of approximately 16×15. It’s so true that everyone congregates in the kitchen while the living room remains empty during large gatherings. We had to sacrifice the dining room by about 1 foot to give it to the kitchen and I think the move really paid off. We’ve also tried to maximize storage space by framing an sitting nook with cabinets overhead.
If size was no object, I would have a kitchen island as long and large as possible. There’s something so cozy and functional about being able to carry out tasks on a surface in the middle of the room, be it cooking, eating, working, or simply hanging out. Outside the French doors is a slim balcony that leads to a staircase that goes down to the garden. We attach flower baskets to the balcony rails and put some fruit/herb planters on the deck. I’d highly recommend your friends to add some exterior focal point outside their kitchen as it’s the best way to take advantage of a parlor level kitchen layout.
It’s been about 3 years now and I can’t think of anything else I’d change about the kitchen. And oh yeah, the AGA rocks.
Bootyful.
Update: Check out more pics and description of the project on the jump.
Ideas for the Parlor Floor Kitchen? [Brownstoner]
Parlor Kitchen #1: Architect-Designed in The Slope [Brownstoner]
Parlor Kitchen #2: Contractor’s Own Kitchen [Brownstoner]
Parlor Floor Kitchen #3: Jeffrey’s 35-Footer [Brownstoner]
Parlor Kitchen #4: Spreading Out in a 22-Footer [Brownstoner]
….a couple more photos to help put the kitchen in perspective. The parlor layout (22×50) is living room in front, dining room middle, and kitchen in back, plus hallway, staircase, powder room, the usual suspects.
As for materials – kitchen is rather straightforward and I think can be done to fit a range of budgets. Cabinets are paint grade wood with BM Dove White, floors are black slate from Home Depot, countertop & backsplashes are Carera grey marble, farmhouse sink, etc. The only statement piece is the AGA, but otherwise, the other components are run of the mill and don’t need to be expensive.
Having said that however, it really pays to have good carpentry, good painting, good lighting, and lastly, a good eye.
Anon 12:22–IT IS A COOKER! The Legacy is the electric, non-cooker. I have the same aga (in a different color)…
This is absolutely beautiful and it will never go out of style. I love that you chose an AGA, and a blue one at that. Well done, lucky. You should send pix over to Domino Mag. for a feature.
love the look, but those elec agas are not the same as cookers!
I like the kids drums on the ceiling.
An Aga stove? Thanks for sharing your extremely conspicuous consumption with us. And what do you pay your cleaning lady?
Can I buy your place, please? Pls post pics, pls post pics
AGA is trying to compete with the Vikings of the world so they modified their cookers for the North American market by keeping them simple and without the constant heat source. This stove is a glorified dual fuel stove with gas cooktop and electric ovens.
see link:
http://www.aga-ranges.com/_store/scripts/catlist.asp?idcat=22
Love white kitchens. Can a white kitchen be done with a messy husband and a little one underfoot? oh yeah, this puts to rest comments that parlor floor kitchens cannot be “nice” (what were those posters thinking?).
Lovely kitchen,
But I don’t know about the aga.
Don’t they have to be on all the time?
Good for Scotland, questionable for Brooklyn, because of the heat.
I suppose the ones that are sold in the US can be used like conventional cookers? In the UK, as I said, they are always on, summer and winter, and there is always a kettle on top with water at the sub-boil.