Parlor Kitchen #8: Clinton Hill Charmer
Today’s entry on the parlor kitchen thread comes from a neighbor of ours in Clinton Hill. We’ve been in this place and it’s gorgeous. Here’s what the owner had to say: We had to do a gut renovation of our entire house when we bought it. We lived in our rental unit on the garden…
Today’s entry on the parlor kitchen thread comes from a neighbor of ours in Clinton Hill. We’ve been in this place and it’s gorgeous. Here’s what the owner had to say:
We had to do a gut renovation of our entire house when we bought it. We lived in our rental unit on the garden level before even deciding upon a kitchen. Boy, did we change our minds a lot. We went from white cabinets, to green cabinets to finally going for walnut cabinets. We were always planning on stainless appliances, however, but the counters were another story. The 3-inch depth was a definite and we wanted something in a light color. We eventually decided on the Carrera for several reasons: first, because it’s light, second, because it matched our fireplace mantels throughout the house and, finally, because we LOVE the way that they age.(There is a wine stain from one raucous party and every time we see it we smile.) The walnut cabinets go with our stairs and floor details. We wanted to maintain some sense of the old with our modern kitchen. Our appliances are from Drimmer’s on Coney Island Avenue. The cabinet knobs are from Gracious Homes. The faucet fixture is Dornbracht from Simon’s. The cabinets are semi-custom. P.S. The doors out to the garden are industrial doors like you would see on a bodega, the lights are from DWR as is the table and the chairs are originals.
Do other people think wine stains add character, too?
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]
Parlor Kitchen #5: Where the Party’s At [Brownstoner]
Parlor Kitchen #6: Modern in Prospect Heights [Brownstoner]
Parlor Kitchen #7: Doing It On The Cheap [Brownstoner]
Vent hoods are a recent development because people are now installing professional-grade stoves that have much higher BTUs. In some cases, a hood is a safety measure. In many cases its a style/status thing. The worst is when the vent hood just blows the air back into the room instead of venting outside. So lame.
Another winner!
Anyway – hood or no hood this is a great kitchen.
Totally agree with anon 137. We have a commercial-style stove, cook all the time, and I know our kitchen would be a smelly, greasy disaster without the hood. We have a Vent-a-Hood with two fans, vented to the outside, and it’s great.
maybe it’s one of those fancy ones where the vent pops up from below…
Having a hood that vents outside makes all the difference, especially when searing meats or cooking fish.
The non vented hoods or microwaves recirculate the air. They trap the grease in the filters (located at the bottom) which you should either wash or change to new over time. They are just fine unless you fry or grill a lot.
We have the vent in the microwave over the range, it does not vent outside, and yet we don’t get any grease on the walls or cabinets. We cook plenty with butter and oil too.
Sure, our grandmothers (for some maybe mothers) did not have a vent hood, they did not have dryers, dishwashers and other things which make life easier. I also remember helping Mom clean the kitchen and her white upper cabinets were yellow with grease specially on the side of the stove, same goes for the ceiling above it. And if you do not clean this grease on regular basis the dust sticks to it and makes it really gross. Again just another convenient modern appliance – not a must, but makes life easier.