Move over, Marcolo: my own insane old kitchen layout
I am sad to report that we're unexpectedly saying goodbye to my beloved yellow & copper DIY remodeled craftsman kitchen -- for another, larger, shingle-style bungalow. It's got craftsman elements mixed with later nouveau/victorian stuff. I am happy to report, though, that the new old house is our dream house -- in most respects except the kitchen.
Here's the thing: the kitchen has almost un-layout-able proportions, being smaller and divided into a kitchen proper and a butler's pantry, and I need all the help I can get brainstorming. Thank god for the brilliant minds of Gardenweb Kitchens; my sanity is relying on you.
Data: house is from 1910 with original wainscoting, butler's pantry built-in cabinetry, stained glass windows. It's something of an historic house, designed by a famous local architect, so we can't fiddle with the walls or windows unless absolutely necessary. Kitchen is in practically original condition, which is to say: empty with the exception of the built-ins and slate counters in the butler's pantry (and some new cabinetry with granite on it that isn't fixed and is making an exit forthwith). It has 7 doors. Seven.
We're making/having made new cabinets to match the existing ones in the butler's pantry (we found original old heart pine lumber stored in the attic), so there are no constraints in terms of fitting in commercial sized boxes, and our carpenter is a good friend and brilliant workman. Also assume that we can place sinks/gas stove anywhere we want (open basement, and the ancient piping is being revamped in any case). Under the modern vct tile there is, we hope, more of the gorgeous original linoleum that extends down the steps of the basement.
The sole longer run of wall has windows that run down to about 24" from the floor. Plus a big honkin' radiator along it. I fear we may have to remove the radiators but would vastly prefer not to (see above: historical home etc). Partner has already put an absolute foot down against raising the windows, and I tend to agree with him, because it would ruin the outside lines of the house. On the other hand, we do need to cook, and live well, in the space.
We = couple with 2 cats, no kids. Historical purists, but hopefully not rigidly so. We cook heartily and expansively every day with much flinging about of cast iron and weird old German cookware, and get groceries locally on a semi-daily basis. We don't really need a freezer in the kitchen, we've realized, and could sacrifice that for one in the basement instead, so an undercounter fridge or fridge drawers are a possibility. I do a fair amount of baking and my vintage Kitchenaid mixer and Braun food processor are always on the counter ready for use. House has a huge basement, so storage space for larger items in the kitchen proper is not vital.
Already have and will reuse:
39.5" vintage O'Keefe & Merritt stove
30" wide Liebherr fridge (could use something else if we have to, space-wise, but do love this fridge)
Desiderata for kitchen:
- nice spot to showcase the old stove; I have visions of building a plastered hood over it that is tiled on the interior
- prep sink somewhere near the stove with counter/workspace between them
- not big fans of upper cabinets
- built-in banquette and kitchen table around one of the corners, presumably but not necessarily the one by the window
- arrange it so that the view from the front hallway looking into the kitchen is a good one with no monstrous stainless appliances in sight
What I most need is feedback in terms of workspace efficiency and overall placement of work zones. I've labeled as much as I could, but please ask questions to help clarify. This remodel will (prospectively) be happening late this fall/throughout the winter.
What would you do with this impossible space if you couldn't move any walls?