Laid-back and lovely, this streamlined Atlanta kitchen

Laid-back and lovely,
this streamlined Atlanta
kitchen offers a warm
welcome thanks to
old-world influences.
Windows with thin, dark
muntins; dark-stained
oak flooring; and shapely
iron light fixtures give
the new kitchen beenaround-awhile character.
kitchen + bath ideas fall 2013
Separate spaces for work and
socializing form the heart of
this crowd-friendly kitchen.
writer Ann Wilson photographer Emily J. Followill field editor Lisa Mowry
this photo: Crackled
ceramic tiles form an
artistic backsplash for
the range. opposite left:
Dark gray window sashes
create an industrial
look that plays off the
room’s gray cabinetry.
opposite right: Open
shelves hold everyday
dishware and glassware
as well as strategically
placed collectibles that
personalize the display.
kitchen + bath ideas fall 2013
The kitchen island
is always a popular hangout,
drawing people like a magnet. But folks gathering in the new kitchen of
Alyssa and Richard Kopelman and their three sons in Atlanta feel the pull
of not one but two islands.
“I love design and had looked at a ton of design magazines,” Alyssa
says. “I knew I wanted big windows that almost touched the countertop,
open shelving, and a few ceiling-high upper cabinets. I also knew I didn’t
want a massive island.”
Architect Linda MacArthur brought the vision to fruition, starting
with additional square footage for the 1970s Colonial-style home. “Alyssa
and Richard wanted a better living space and kitchen, so we pushed the
existing kitchen out about 5 feet,” MacArthur says. “Adding just 5 feet
really changed how we could lay out the space.”
The bump-out allowed the architect to raise the kitchen ceiling to
10 feet, place a breakfast room next to the adjacent family room, build
an upper-level addition, and make way for the myriad design ideas
percolating in Alyssa’s imagination.
Kitchen designer Jane Hollman centered the plan on two islands, each
with its own purpose, and placed other zones outside the work core.
“Having two islands allows Alyssa to work at the prep island, while the
breakfast bar island remains clear and ready for dining or homework,”
above: Twin hutches,
dubbed the beverage
center, hold barware
and provide drinkmixing space outside
the work core. To the
left of the paneled
refrigerator, a breakfast
station equipped with
a toaster, microwave,
and coffeemaker resides
behind cabinet doors.
opposite: Distressed
hammered knobs on
perimeter cabinets and
more refined English
drop pulls on the
hutches and islands
further the furnishedroom appeal.
Hollman says. “We created a compact work triangle for her between
the refrigerator, the range, and the prep island sink so she could work
without traffic passing through.”
With that framework in place, Alyssa and Hollman began choosing
cabinets, surfaces, and materials that mirror Alyssa’s affinity for
transitional design and collected character. “I’m open to everything and
love mixing different things,” Alyssa says with a grin. “My dad was a pilot,
and we lived around the world. My mom’s decorating style and our family
furniture reflected the different places we lived. That same mixing-andmatching idea drives the way I decorate today.”
Hollman and Alyssa practiced restraint when finishing the kitchen.
Clean-lined putty-color perimeter cabinets partner with driftwoodstained hutches and island cabinetry featuring refined details and
profiles. Sleekly cool marblelike quartz-surfacing countertops contrast
with the warmer, more traditional walnut topping the breakfast bar
island. Gallery-white walls spotlight a focal-point range hood, a textural
backsplash, and a trio of tall windows.
“Our new kitchen is the heart of our home, a place where everyone
gathers,” Alyssa says. Of course, having two islands ensures plenty of
space for all. KBI
Resources begin on page 136.
kitchen + bath ideas fall 2013
Staining rather than
painting wood cabinets
adds color while
maintaining the material’s
natural grain.
Packing storage into
hardworking islands and
pantries frees wall space
for large windows.
With two islands, one
can become the central
prep space and work core,
while the second remains
uncluttered for guests.
Placing beverage and
breakfast centers and the
refrigerator outside the
work core allows kids and
guests to help themselves
without tripping up the chef.