Space of the Week: Restaurateur Approved

When Matt Abramcyk, 34, was designing the kitchen for his gut-renovated Tribeca loft, he had two guiding principles. The first was whatever his wife, Nadine Ferber, 34, who runs the Tenoverten nail salon, wanted to do. The second was to re-create a softer, prettier version of the old-meets-new aesthetic of his restaurants Smith & Mills, Super Linda (which, incidentally, just started offering delivery), Tiny’s, and Warren 77. Their big appliances purposefully look like they’re from a commercial kitchen. Ferber had, she says, “this weird obsession with a clear fridge. My best friend had one growing up, so I always wanted one.” They got one from Subzero, along with a stove with a flattop and grill from Blue Star. Photo: Douglas Friedman

To make it feel somewhat lived-in, like Abramcyk’s restaurants, the couple installed a wall of Italian marble brick for a touch of decadence. The cabinets and island are from a company called Siberian Living, which mills and stains its wood in Siberia. Photo: Douglas Friedman

The hardware, sink, and chairs are reclaimed from places like Broadway Restaurant Supply, Demolition Depot, and Baxter & Liebchen. Abramcyk’s favorite feature is the pullout pantry, which gives them a ton of extra storage. “I think it’s funny that Jacques Torres lives on a boat, because living and doing restaurants in New York is like being on a boat,” says Abramcyk. “Every inch is so vital to being efficient.” Photo: Douglas Friedman

The entire kitchen and dining area is outfitted with twenty-watt wall sconces made from reclaimed boat fixtures they found at Old Good Things. “When the lights are on at night, it’s just a really warm glow,” says Ferber. “I love cooking in the kitchen, especially at night, because it’s got a really warm and cozy feeling.” There’s also one bright light so she can see the food better when she needs to. “I don’t think I could read a novel in here, but I can cook.” Photo: Douglas Friedman

“We took what was a simple singular layout kitchen along the wall and created a U-shaped kitchen with an island in the middle,” Ferber says. “This created loads of counter space for hanging out and cooking with friends.” Photo: Douglas Friedman

Space of the Week: Restaurateur Approved