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9 Chef’s Kitchens That Are Enviably Chic and Spacious

By Rachel Davies

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Chef’s kitchens may be uniform in their use of high-end appliances , and you can count on them having an abundance of storage space , but beyond those amenities, a chef’s kitchen can look like just about anything. Gone are the days when the use of a time-saving appliance necessitated a countertop eyesore, and if anything can prove that, it’s these chef’s kitchens featured in AD . Below, are some of the very best kitchens that offer both function and fashion—whether you’re craving industrial chic or an ultramodern blank slate, these kitchens definitely pass the taste test.

A Modernized Kitchen in a Gothic Revival

“At first, we thought about switching the crisp, white paint to something a little softer. But the experience of the house is so much about the majesty of the land, and the white made such a nice foil to the lush vegetation and trees, we just went with it,” interior designer Ghislaine Viñas explained.

One of the most potent yet unheralded tools in a designer’s arsenal is restraint. Consider the case of the stately Gothic Revival manse that interior designer Ghislaine Viñas recently reimagined for longtime clients with adventurous tastes in contemporary art and design. Set on nearly 100 acres of rolling hills and spectacular trees in the bucolic village of Tivoli, New York, hard by the Hudson River, the stately 6,500-square-foot house was built in 1850 and fully restored a decade ago by Trimble Architecture, with landscape design by Pamela Burton. “I was flabbergasted by the beauty of the property,” Viñas recalls of her first visit to the site. “The house was meticulously renovated, and the structure was in fine shape, so we had to determine what changes were really necessary.” Though the kitchen may look entirely new, all of the cabinetry and fittings existed prior to Viñas’s redesign.— Mayer Rus

High-Contrast Marble Packs a Punch in L.A.

The original kitchen was “tiny and old-school,” Dick says, but no longer. “The island is super contemporary with a lot of stone, but super traditional with its molding. We were playing with that old-and-new juxtaposition.”

After years of admiring the Mediterranean Revival’s facade when walking by, when Tyrone and Christina McKillen were looking for a forever home and saw the property hit the market, they knew it was the one. Now, thanks to a redesign by David John Dick, coprincipal of DISC Interiors , based in Silverlake, California, the home feels just as memorable inside as it does outside.

Guests enter through a limestone foyer framed by archways: one leading to a wood-paneled home office, the other to a muted, living room in a Hollywood Regency style, with a woodburning fireplace. In traditional Colonial style, stairs ascend to the bedrooms. The kitchen gives a visual one-two punch with its herringbone floors and high-contrast marble island. Out back sits a breezy portico lit by a Moroccan lamp, its dining table overlooking a lap pool and yard bursting with edible plantings. “It feels like an artful home, one that respects history,” Dick says. “Even though the McKillens took a lot of risks, their home is not overdone. It will look great in 10 years. This really is a statement piece”—from the street, from the back, and from the inside.— Heidi Mitchell

India-Inspired Flair Sets This Upstate New York Farmhouse Apart

The custom kitchen island contains a traditional AGA stove. Barstools on the other end help make cooking a social activity.

Homeowner Beverly Kerzner worked with architect Niels Schoenfelder on her upstate New York compound for four years before it was ready, perfecting each detail and making sure the structure responded to the needs of the Hudson Valley land she’d purchased. In the open kitchen—the clear heart of the house—evenings are spent cooking as guests mingle around the bar. It’s also where older daughter Jazz, or Jazzy, will display her latest treasures—freshly harvested from the garden—while Kai, the youngest, cooks for the many dogs. “I spent so long thinking, What do I need on my right hand side? What should be underneath that?” Kerzner reflects. The resulting custom kitchen island was such a triumph that Schoenfelder patented the design.

Subtly divided by a plastered fireplace, the kitchen opens up into the expansive and double height living area, where, despite its uniquely modern feel, the soul of India, where one of Schoenfelder’s early structures was built, remains undeniably present. A low dining table custom-built by Schoenfelder is surrounded by plush velvet cushions, inviting guests to dine on the floor, as they would in India. A second fireplace at the end of the room was crafted to serve as a second cooking space of sorts, as marked in part by the large pots that hang above.— Sophia Herring

Pale Blue Is Put to Work in a Fort Lauderdale Property

AD100 design Jake Arnold had the cabinet’s blue paint color mixed to match the Lacanche range, which, in turn, echoes the slipcovers and coffee table. Rather than creating a wall of cabinetry, he flanked the stove with plaster, recessing the cabinet doors into it. The plumbing fixtures are from Waterworks and the pendant from The Urban Electric Co.

By Michael Y. Park

By Morgan Goldberg

By Katie Schultz

For his first property in Florida, the idea of complete, tropical, vacation-level relaxation served as AD100 designer Jake Arnold ’s overarching inspiration for the redesign of a Fort Lauderdale home. Luckily, the structure’s architects had conceived of it for indoor-outdoor living and entertaining, so it lent itself to this take, and as he worked with the owners, he began to tease out more specifics. “I’d never used blue before this project,” Arnold says. But here, in the open-plan living, dining, and kitchen area, “it’s what was most appropriate to the space and to the waterfront context. We used a shade that didn’t feel too beachy.” The designer created a variety of moody hues for the custom stonewashed linen slipcovers, using Design of the Time fabric. Arnold then rather serendipitously found “this amazing slab of bluestone after we chose all the fabric. The way the colors worked out with the stone is so nice.”— Andrew Sessa

A 300-Year-Old Former Dairy Farm Takes a Modern Turn

The inspiration for the great room, in which the kitchen is located, came from classic Napa wineries. “You’re only really alone when you’re in your bedroom,” Chuck Willette, a partner at Brooks & Falotico, jokes. Of course, that’s how the Mitchells wanted their modern farmhouse.

When homeowner Tyler Mitchell and his wife were trying to decide what direction to take with the redesign of their 18th-century Connecticut property, stumbling across the work of architecture firm Brooks & Falotico on Pinterest provided some clarity. The land had a clear bucolic bent—it was previously a dairy farm—but along with restoring the existing structures, the homeowners wanted to build a new home and Brooks & Falotico were indeed up to the task.

In the modern farmhouse, a La Cornue range serves as the centerpiece for the kitchen. The dueling stone waterfall islands are made of the same dark marble and have plenty of space to prep food. “We’re huge cooks and often have family and friends over helping us get dinner on the table, so having a lot of space to do that was important,” [homeowner Tyler] Mitchell says.— Jessica Cherner

Industrial Chic Goes Uptown

Prewar stainless steel cabinets set the tone for this kitchen on New York’s Upper West Side, designed by Neal Beckstedt. 

It’s a classic New York story: A young family is moving some 80 blocks north but doesn’t want to sacrifice downtown cool for the change of address. That was the brief for Manhattan-based interior designer Neal Beckstedt , when a pair of clients called on him to decorate their new place: a 1928, three-bedroom apartment on the Upper West Side with high ceilings and leafy views of Central Park. It needed to be, in Beckstedt’s words, “Young and fun and cool while still respecting uptown. Bringing the downtown element to them—that was the challenge.”

There were plenty of such details worth saving: The plaster crown moldings, the original white Carrara marble fireplace, and the oak herringbone floors which were repaired, stripped of their varnish, and finished with a matte sealer. Beckstedt’s team mostly gutted the kitchen to make it feel more modern, but its original stainless steel cabinets were left in place to give the space a nuanced, industrial twist. “You have to lean into the beauty of the space,” Beckstedt says. “The drawer might not perfectly glide out but that’s the charm…the beauty of an old home. It has soul.”— Hannah Martin

The Crown Jewel of a Maryland Compound’s Four Kitchens

“It’s all about views,” says architect Purple Cherry, who lifted the site of the house up four feet to make sure they were unobstructed. This principle reflects across the entire building, including in the primary kitchen which overlooks the land. 

As a child with an entrepreneurial mind, David Williams owned a lawn maintenance business. “I would cut grass at these beautiful Bucks County estates with stone walls and many outbuildings,” he reminisces, “and I always said to myself, someday I will have a farm like this.” After moving to Maryland for college, it became clear that the perfect location for this envisioned weekend getaway would be along the states’ storied coast. So, when an old farm property on the Chester river went up for sale, everything fell into place. After ten years of collaborating with Cathy Purple Cherry, of Purple Cherry Architects , the property’s four existing structures have been renovated and 13 new ones have been created. 

Within the 17 total buildings on the land, there is a total of four kitchens, though one of these is clearly the crown jewel. Like much of the home, a coastal color scheme is present, with blue accents placed throughout. For the legs of the custom dining table, Williams opted for a pair of vintage industrial brackets found online (the rest of which are housed in the barn, or used in other creative ways throughout the property). Constructed into the surrounding cabinetry is a perfectly sized nook to house a painting of a coffee cup, one of many from Williams’s extensive collection.— Sophia Herring

A Literal Chef’s Kitchen in Sag Harbor

The sleek kitchen by SieMatic is made for efficiency. The Gaggenau induction cooktop seamlessly blends into the counter and works perfectly for the distinguished chef. Little clutters the counters but an espresso maker and some yellow drinkware.

​​The principles of Zen Buddhism can cover all dimensions of life, and, for Chef Eric Ripert , that was the focus when designing his home, located in Sag Harbor , New York. Austerity, simplicity, naturalness, subtlety, imperfection, originality, and stillness—those were the concepts the French culinary force presented to architect Blaze Makoid for the design of his new home. Considering Ripert has been seriously practicing Zen Buddhism since the mid 1990s, it was only natural for him to easily have this top of mind.

Of course, another very important aspect of the home’s design is the kitchen. [With homeowner chef Eric] Ripert being the co-owner of Le Bernardin —which has been awarded three Michelin stars for excellence in cuisine and has received four stars from The New York Times four consecutive times, making it the only restaurant to maintain that unique status for that length of time—the kitchen is a big deal. And though the kitchen doesn’t necessarily look flashy, it is all about simplicity and efficiency. “I went to Gaggenau, the very best for building kitchens, and they made sense of my nonsense,” says Ripert, who chose to outfit his kitchen with an induction stove top, which is easy to maintain and saves energy, and worked with SieMatic on the space’s design. “It’s very effective to have a one-man show. I call it a Formula One kitchen.”— Zoë Sessums

A Sun-Filled Space in a Historic Portland Home

In the primary kitchen area, pendant light fixtures steal the show. Above the island, an extralarge Florian Schulz double posa lamp hangs, and a custom-made piece by Andrew Scott Paiko can be seen above the farm sink. The woodwork and metalwork were both done by Earthbound Industries .

After securing their dream lot, a couple based in Portland, Oregon, had their work cut out for them. In the end, it took five years to complete the top-to-bottom remodel of their 1922 Federal-style 5,400-square-foot house. “The biggest challenge was to find a way to make the home feel open…while still respecting the period of the house, which lends itself to more separated spaces,” Alisha Borden, a senior designer at Jessica Helgerson Interior Design , says of the project.  

One of the primary shifts that took place over the course of the remodel was the relocation of the kitchen to the sunnier side of the property. A second canning and project kitchen was also added, as well as an upstairs laundry room and a basement-level sauna and wine cellar. The first two floors, however, remained stunning in their own right. “Everything needed to be beautiful to look at but in no way intimidating,” Borden says. “We wanted each space to be used and well-loved. Every sofa invites you to cozy up, while the main kitchen coaxes you in…Even the laundry room feels like a luxurious space [that] you [would] want to hang out in.”— Karine Monié

Kitchen tour of Chef Daniel Boulud's Michelin-rated restaurant

Following is a transcript of the video.

Daniel Boulud: The test of a good oven like this is that you can just go right on it, and the door hasn't moved a bit. That, I think, is to me the test of a super stove.

Herrine Ro: So, what is so special about this stove?

Daniel: It's indestructible. This one is the athanor, and this stove was customized just for us, of course. Here we have a bain-marie. The hot plate. Those are the burners. The plancha. We have two ovens. We have also drawers to rest the meat inside at low temperature. And then one in the back, which is rotisserie and fryer.

Herrine: How big is this?

Daniel: This is really what we call sur mesure. It is made to fit exactly a specific space. So, this came in two piece, and despite that, we could not pass through the door because of the turn and all that. So, for the stove, we had to, down there, it's the hallway coming from the street. And this is the wall we had to break down to get the stove through. And right here, in the middle, they weld the entire stove back together. It's a very basic stove, but the advantage of that, when it's made of one solid plate of steel, is then the heat keep carrying in places. So, let's say, the meat we have a tendency to cook in the hotter zones, but the fish we cook all in the lower zone of heat. I think it's very important.

Ah, here is my baby. [grunts] It require muscle. It's very heavy, actually. And this is our duck press.

Herrine: What do you use this for in, like, the restaurant?

Daniel: The duck press is a very simple, mechanical object, but it has the purpose of creating a dish where we roast the duck, push all the carcass, bone, innards, inside this container. Put it in, close the door to not have any splatter. Then we start to push down. So, of course, when you get to the carcasses, then it get heavier, and heavier, and heavier, and we have the juices coming out. And of course the juices contain a lot of blood, and then we finish the sauce with that. I think this is the magic of classic cuisine. I have four of them, three in this kitchen.

Herrine: And how much do they range in price? I've seen that they're very expensive, right?

Daniel: Well, this one, I bargain it, and I bargain it. He wanted $12,000 to $15,000. I said no way, so I got it for half price, $7,000.

Herrine: Yeah, it's great.

Daniel: I love wine. I am French. I can't live without good wine. And this is the next item I want to show you, which is, to me, the most incredible discovery in the wine world. So, here we have two bottle of wine. This was opened about a year ago, and this is a wine where, you know, if I don't have enough friends to open the bottle and drink it, then I just have a sip for myself. Voilà. So, this machine, it has a gas tank inside. This is argon gas in the cartridge, and that means that that will not affect the wine. Yeah. So, you see? Full of gas. And put that right over the bottles, push down the needle, which is going to go right below the cork. So now if I press on this, it will bring gas into the wine, and, of course, help the wine come out through the needle. And so this is fantastic for a restaurant where now you can have wine pairing, and you can open amazing bottles, and you don't have to, you know, waste the bottle because you only had two glass to serve or one glass to serve.

Herrine: So, I've done the research a little bit. That thing costs a pretty penny. How much, around, is that?

Daniel: I mean, you don't buy this machine unless you can afford good wine, so, you know, it's... [laughs] You know, of course it's an expensive toy, but it's one who really give a lot of satisfaction at the end.

Herrine: That's good. I think we can move on to the next thing.

Daniel: I think we should do tools, kitchen chef's tools, no?

Herrine: Yes.

Daniel: You know, when you have a toolbox, each tool has a purpose. And for the knife it's the same as well. Each knife has a purpose, but it has multipurpose sometime as well. This was my knife as a young apprentice. I have this knife since I'm 14 years old. And this is a typical French knife. And so this one I can do butchering, slicing, cutting. I can basically do almost everything with it. So, favorite knife? Maybe, but, the interesting part is I have a collection of Japanese knife, quite extensive.

This is a Japanese knife, and this one has my name engraved here. This one, a lot of fish butchering. Fillet, sashimi, the portioning of fish, the preparation of fish, the cutting of fish. It's very, very fast, flexible, and most of the Japanese chef work with this type of knife. But then there's a French chef in France called Michel Bras. He has a restaurant in Japan, in Hokkaido, and very influenced by Japan, he has created this beautiful knife, with Michel Bras from Laguiole, France, but the knife are made in Japan. So, this is kind of the quintessential French knife, made in Japan. Beautiful steel, again. It's a flexible steel, very strong, very durable. This is a serrated knife, which is very practical to cut vegetables, peel vegetable with, to peel anything with a crust. And then I like this knife because this knife has many purpose. It can be a butchering knife, but mostly for fish. It's basically between the couteau d'office, which is the basic small knife in the kitchen, and the chef's knife.

So it's kind of the three, of the totally French, totally Japanese, totally French-Japanese.

Spice is so important in the kitchen. And quite a while ago, a young chef worked for me for many years, and that was Lior Sercarz. I call him the spice wizard. Anyway, Lior Sercarz developed a spice line. He named it Pierre Poivre. So, Pierre Poivre is a mix of pepper, and it's beautifully fragrant, with peppers from different country and different continent. It's a trade secret, so I don't know what he put, but there is definitely Tellicherry pepper, pink pepper, white pepper, green pepper, black pepper, also Madagascar pepper.

Herrine: What do you use this for at the restaurant?

Daniel: So, at the restaurant we use it for, of course, meat. Steaks, ducks, roast. This will bring so much complexity to a simple, basic dish.

Herrine: And can a normal person buy this?

Daniel: Yeah.

Herrine: Like, at a store?

Daniel: La Boîte aux Epices.

Herrine: Great.

Daniel: We all know what a mandoline is, basically a slicer, and in the kitchen it's so useful for many purpose. But, you know, we can only make slice with it. And with this mandoline, this is a notch above. So, this is a slicer, but as you turn, it move, and cut, and cut, and cut, and you push into the center. So let me show you how this works. So, here I have put this... what do you call that?

Herrine: Spark?

Nicole Raucheisen: Spoke?

Herrine : A spoke?

Nicole: Is it a spoke?

Daniel: Spoke.

Nicole: Yeah.

Daniel: Yeah. So, I have put the spoke through the apple. Make sure I secure that as well, nicely. Goes back into the machine, and voilà. And, of course, here, now, you have the most amazing apple slice you have ever seen. Smell the wine. It's very special.

Jackie: What do you want to do next, Chef?

Herrine: Oh, wow, it is very floral.

Jackie: Do you want to do the cutting, so that we don't make a mess?

Daniel: Ah, that wine is good too.

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Miami - Dade

• Coral Gables

Tur Kitchen

• Good for special occasions
• Neighborhood gem
• Great for fine wines

Make a reservation

Order delivery or takeout, dining areas.

• Dining Room
• Front Terrace
• Side Terrace

Additional information

• Dining style Fine Dining
• Price $50 and over
• Cuisines Mediterranean, Middle Eastern, Turkish
• Hours of operation Weekday Lunch Mon–Fri 12:00 pm–3:00 pm Brunch Sat, Sun 12:00 pm–5:00 pm Dinner Mon–Sat 5:00 pm–10:00 pm Sun 5:00 pm–9:00 pm Happy Hour Daily 5:00 pm–7:00 pm
• Phone number (786) 483-8014
• Website https://www.turkitchen.com/
• Payment options AMEX, Mastercard, Visa
• Dress code Business Casual
• Private party facilities TUR Kitchen can accommodate you in a stylish space for a memorable event. From semi-private dinners to an outdoor cocktail reception in our beautiful Mallorca Veranda; from a special anniversary to a full buy-out, the restaurant offers a beautiful space for any occasion.
• Private party contact Cora Hayes : (786) 483-8014
• Location 259 Giralda Ave, Coral Gables, FL 33134-5012
• Neighborhood Coral Gables
• Parking details Valet and various self parking options.
• Additional Bar/Lounge, Beer, Chef's Table, Cocktails, Corkage Fee, Counter Seating, Delivery, Full Bar, Gluten-free Options, Happy Hour, Outdoor Smoking Area, Patio/Outdoor Dining, Patio/Outdoor Dining, Takeout, Vegan, Weekend Brunch, Wheelchair Access, Wine

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Mediterranean brunch on weekend.

Popular dishes

Yellow Turnip Puree + Romanesco + Truffle Marcona Almonds + Mint + Endive

Manti Dumplings

What 834 people are saying, overall ratings and reviews.

Reviews can only be made by diners who have eaten at this restaurant

• 4.8 Service
• 4.8 Ambience

Noise • Moderate

Mediterranean

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Best Service

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Does Tur Kitchen offer delivery through OpenTable or takeout?

You can order delivery directly from Tur Kitchen using the Order Online button. Tur Kitchen also offers delivery in partnership with Uber Eats. Tur Kitchen also offers takeout which you can order by calling the restaurant at (786) 483-8014.

How is Tur Kitchen restaurant rated?

Tur Kitchen is rated 4.8 stars by 834 OpenTable diners.

Is Tur Kitchen currently accepting reservations?

Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable.

259 Giralda Ave, Coral Gables, FL 33134-5012

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Moscow Restaurants 2024

Top 20 restaurants you should definitelly visit during your stay in Moscow.

Looking for the best restaurants in Moscow? Checkout our latest list of the top places to eat in the capital of Russia.

Most of the trendiest restaurants are located around the famous Patriarch Ponds neighborhood, also known as the main gourmet center of Moscow and the neighboring Bolshaya Nikitskaya street. (our picks include Gvidon, Pino and Loro restaurants)

The list also includes a number of the beloved classics like Pushkin and White Rabbit that was awarded a Michelin star in 2022.

1 . Pushkin Restaurant

Pushkin restaurant is located in a 19th century mansion in the heart of the city. One of the best places to experience Russian cuisine. During summer they open summer verandah located on top of the restaurant's building and overlooks Pushkin Boulevard.

2 . Erwin Restaurant

Erwin is a seafood restaurant that occupies 2 floors of the building located at the bank of the Moscow River in close proximity to the Radisson Royal Hotel. Erwin's menu features an extensive selection of crabs that includes king crab, snow crab, frog crab, blue king crab, spiky crab and hairy crab.

3 . Dr Zhivago Restaurant

Dr. Zhivago is located in the heart of Moscow, just one block away from the Red Square and Kremlin. It occupies the ground floor of the legendary Hotel National built in 1902. The restaurant carries the name of the legendary novel, as well as creates its own intriguing story line.

4 . White Rabbit Restaurant

In October of 2021 White Rabbit received it's Michelin star. The restaurant represents the so called “new Russian cuisine”. At White Rabbit they use local products to cook traditional Russian dishes with a modern touch.

5 . Sixty Restaurant

The Sixty restaurant, located on the Federation Tower's 62nd floor, offers stunning panoramic views and stands as one of Europe's highest dining spots.

6 . Novikov Restaurant & Bar

Novikov Restaurant & Bar is located on the first floor of the Ritz-Carlton hotel on the central Tverskaya street. The menu is focused mostly on PanAsian dishes.

7 . Gvidon Restaurant

Gvidon restaurant is located in a restored mansion of the pre-revolutionary era. The historic building with large windows resembles old Moscow architecture. The extensive multi-page menu is divided into 3 sections that include seasonal dishes, raw bar, and main menu.

8 . Savva Restaurant

Savva restaurant is located inside the famous 5 star Metropole hotel right across from the Bolshoi Theater and TSUM department store.

Savva’s menu was compiled by chef Andrey Shmakov with a primary focus on Russian cuisine. Although you’ll find some French and Italian items in the menu as well. The menu also includes Raw Bar.

9 . Pino Restaurant

Pino is an Italian restaurant located in the heart of the trendy Patriarch Ponds area in the central part of Moscow. Pino’s extensive international menu has a dedicated section with dishes that can be shared among all guests at the table. Checkout their breakfasts served daily from 8:00 to 12:00.

10 . Bolshoi Restaurant

Bolshoi restaurant is located in the heart of Moscow next to the world famous Bolshoi Theater and TSUM department store. Local menu includes culinary classics from around the world. There are items from traditional Russian and Soviet era cuisine that are mixed with select Italian and French dishes.

11 . Sakhalin Restaurant

The Sakhalin restaurant is located on the 22nd floor of the AZIMUT City Hotel Smolenskaya that offers a 360-degree panoramic views of Moscow.

The restaurant’s menu features one of the best selection of seafood dishes in the city including crabs, shrimps, a variety of shells and fish brought directly from the Far East of Russia.

12 . Butcher Restaurant

Butcher on Tsvetnoy Boulevard is a premium steak house located on the first floor of the modern business center minutes away from the TSUM department store. Butcher specializes in premium meat from Argentina, Uruguay and Russia, so its a good place to have one of the classic steaks.

13 . La Bottega Siciliana

La Bottega Siciliana is a premium Italian restaurant located in the same building as the Four Seasons Hotel. The menu at La Bottega Siciliana listed on many pages is huge. It has all varieties of Italian dishes as well as some original items compiled by the chef Claudio Pirovano.

14 . Turandot Restaurant

Turandot is a premium pan-Asian restaurant located on Tverskoy Boulevard in the center of Moscow. The restaurant was created by the same restaurateur who created Pushkin restaurant located in the same building.

15 . Ivanka Restaurant

The Ivanka restaurant is located in the Neva Towers skyscraper in the Moscow City district. The main menu reflects the personal view of chef Ivan Negutarov on Mediterranean gastronomy with a primary focus on Italy. Checkout the menu’s dedicated “Carpaccio”, “Tartare”, “Crudo”, “On Ice” and “Caviar” sections!

16 . Le Pigeon Restaurant

Le Pigeon is a restaurant that specializes in Parisian cuisine where traditional French dishes are served with some creative modern twists. For those that are just starting their acquaintance with French cuisine, the chefs recommend trying some snails in white wine.

17 . Boston Seafood & Bar

Boston Seafood & Bar has 2 major advantages that make it stand out among other restaurants in Moscow also serving seafood. The first advantage is pricing policy that is extremely attractive considering high quality of their food.

18 . Aist Restaurant

Aist restaurant is located in the trendy Patriarch Ponds area in the center of Moscow. The restaurant is mainly focused on European cuisine but also has some signature Asian dishes. The restaurant is located in its own 3 story building and has one of the best summer verandahs in Moscow.

19 . Loro Restaurant

Loro was originally opened in the winter of 2019 and became famous for its fresh Moscow take on Italian classics. The menu consists of just one sheet and six sections. There is a raw section that has oysters, sea urchins, several kinds of carpaccio and tartare. The desert menu has all Italian classics like Tiramisu, Pistachio ice cream and Crème Brûlée.

20 . Yug 22 Restaurant

Yug 22 restaurant’s name is translated from Russian as “south” and the number refers to the building’s address. The restaurant is located on Bolshaya Nikitskaya street, famous for its restaurant scene and pedestrian area.

The front door of the restaurant is decorated with yellowish tones. You will definitely like the restaurant’s floor to ceiling windows that they open during warm summer months.

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Best Restaurants in Moscow City (Business District), Central Russia

Moscow city (business district) restaurants, establishment type, online options, traveler rating, dietary restrictions, restaurant features, neighborhood.

How to Design a Commercial Kitchen Layout for Your Restaurant

By Katherine Pendrill

Whether you’re opening a new restaurant or renovating your current one, there’s a lot of thought that needs to go into your commercial kitchen layout. While it might not get as much attention as your dining room floor plan , a safe and efficient restaurant kitchen layout is just as essential to a great guest experience.

A well-thought-out commercial kitchen layout not only allows your back-of-house (BOH) team to produce high-quality meals, but it also improves your entire team’s speed and efficiency – something that translates into a better experience for all your guests.

Of course, no two restaurant kitchens are the same, which means you’ll need to design a commercial kitchen layout that complements your restaurant’s (and your team’s) unique needs.

To help you go from blank slate to your dream commercial kitchen floor plan, this article will cover:

• The basics of designing a commercial kitchen layout for your restaurant
• 7 key elements of a great restaurant kitchen layout
• 6 common commercial kitchen layout examples
• Key considerations for your own commercial kitchen floor plan

As mentioned, no two commercial kitchen layouts are exactly the same, which is why it’s important to understand some key elements of your restaurant before diving headfirst into design.

Consider Your Menu

Unsurprisingly, the first thing you need to consider is your menu. After all, your kitchen is where everything on your menu is stored, prepared, and cooked, so your kitchen design will be entirely dependent on what kind of food you’re serving.

And while there are certain elements you’ll find in most commercial kitchens, the equipment you use and the way your space is arranged will be dictated by what’s on the menu.

Before you move forward with any commercial kitchen designs, speak to your chef about their needs. Your chef knows your menu best and can help you determine what kind of storage is required, your restaurant equipment list , how big the kitchen needs to be, and what the best flow is for the space. Your chef can also provide input on what you don’t need so you don’t end up with pricey kitchen technologies that never get used.

Understand the Space

As a general rule of thumb, the standard ratio for dining room to kitchen space is 60 to 40 , with the smaller portion reserved for the kitchen. Of course, this can vary dramatically based on the type of venue you’re running and the space available. If you’re working with a small restaurant kitchen layout, you may have to make some compromises. 

Take measurements of the kitchen space you have available before you begin drawing up designs. And keep in mind it’s not just a matter of square footage. You also need to account for things like windows, electrical outlets, fire escape doors, and more.

Know Your Local Health Codes and Safety Regulations

Lastly, you need to understand your local health and safety codes inside and out. Check with organizations like the Occupational Safety and Health Administration (OSHA), the Food and Drug Administration (FDA), and your state’s Department of Public Health to find out the current standards for food storage, safety, preparation, disposal, etc.

You’ll also need to secure all the proper restaurant licenses and permits for your commercial kitchen. This can include everything from your certificate of occupancy, to things like a wastewater permit or dumpster placement permit.

You should also keep in mind that these standards and the licenses will differ depending on where your restaurant is located. Before moving ahead with your commercial kitchen layout design, speak with a local inspector to ensure you’re fully compliant with the laws in your area.

Know exactly how to get each license and how much it’s going to cost.

7 Key Elements of a Restaurant Kitchen Layout

Now that you have a better idea of what you need and the kind of space you’re working with, you can begin thinking about the distinct elements that will make up your restaurant kitchen layout.

When planning out your commercial kitchen layout, you have to make sure your design fulfills your restaurant’s basic needs and the flow between those spaces. Generally, there are seven basic functions that your kitchen should fulfill:

1. Delivery

Every kitchen needs a delivery space where products can be received from vendors. Make sure your kitchen has a clear loading area for shipping and receiving (ideally with ample parking space). While this area should be close to your storage spaces to reduce spoilage during offloading,, the delivery point should not be within the main working space of the kitchen.

Your restaurant’s kitchen will need to store a variety of items, including cooking tools, place settings, and your actual ingredients.

Make sure your kitchen has appropriate storage space for all of these items, including pantries for dry goods, and commercial fridges and freezers for perishable foods. You’ll also need cupboards for tools and place settings such as glasses, plates, utensils, and linens.

3. Food Prep

Depending on the kind of food your restaurant is preparing, you’ll likely need several different food preparation areas – this is especially important if you cater to guests with food allergies or strict dietary requirements.

When designing your food prep areas, ensure each has appropriate counter space, cutting tools, and storage for any additional tools. You will likely also want separate washing areas for food so your ingredients never come in contact with your dirty dishes.

Keep in mind that food prep areas should be placed close to a refrigerator so BOH staff can quickly and safely store perishable ingredients until they are ready to be used. 

This is where the action happens. After food is prepped, it will be moved to your cooking stations. These areas should be equipped with the appropriate equipment for the volume and type of food you serve. Most restaurants have gas range-oven combinations in their cooking stations, as well as commercial fryers. However, your restaurant might also have additional cooking equipment for special dishes.

Each cooking station should also be equipped with a digital kitchen order system (also known as a kitchen display system or KDS). This is a tablet or screen that displays digital order tickets sent directly from your restaurant POS system . This piece of technology is essential to provide a seamless line of communication between your front-of-house (FOH) and BOH teams, ultimately helping to decrease ticket times and eliminate errors.

Once your dishes have been cooked, they need to be properly plated and garnished before they are handed off to servers who will deliver them to your guests. This area should be as close to the dining room as possible so there is less distance for staff to travel from the kitchen to the dining area. It’s also a good idea to equip your service area with heat lamps that will keep food warm until it is picked up by servers.

6. Dish Return

All the dishes that leave your kitchen will eventually have to come back. Your commercial kitchen should have a dedicated dish return space for FOH staff to drop off dirty plates, utensils, and other items. This area should not only have enough room for staff to stack dirty dishes ready to be washed, but there should also be adequate waste disposal for any leftover food.

7. Cleaning

From dirty plates to the kitchen equipment itself, there’s a lot of cleaning that goes on in a commercial kitchen. Make sure your kitchen has a distinct cleaning area equipped with three-compartment sinks, commercial dishwashers, and drying racks.

6 Commercial Kitchen Layout Examples

Your next challenge is actually arranging these seven elements.

Though every commercial kitchen floor plan is unique, there are a few restaurant kitchen layout designs that can serve as a good starting point. Below are six commercial kitchen layout examples you’ll find in most restaurants:

1. Assembly Line Layout

Just as the name suggests, the assembly line kitchen layout focuses on the assembly of each dish. 

In this layout, there is a central row or island organized in a single line. This allows ingredients to move seamlessly from a food prep station, through to cooking, and finally, a service area where the completed items are picked up and delivered to customers.

The benefits of the assembly line layout include:

• Accommodates multiple workers at once, each focusing on an individual task
• Ideal for high-volume, quick service restaurants with limited menus and systematic preparation
• Seamless flow of ingredients from one station to the next creates kitchen efficiencies that allow for faster service 

The assembly line layout is best for fast food and fast casual restaurants with systematic preparation, like Chipotle or Sweetgreen.

2. Island Layout

Another popular commercial kitchen layout is the island layout. In this configuration, the meal is at the center of the action. This means that all the kitchen equipment dedicated to cooking, such as ovens, ranges, and fryers, are all centered in the middle of the kitchen in an island-like setup.

In an island layout, all the non-cooking stations, such as the dishwashing station and food preparation areas, are pushed up against the perimeter of the kitchen. 

The benefits of the island layout include:

• The meal becomes the visual and functional heart of the kitchen
• The circular flow of the kitchen allows chefs to congregate in the same area, thus improving communication and supervision of staff
• An island layout can make for easier cleaning

The island design is the best restaurant kitchen layout for venues with ample kitchen space for staff to move around.

3. Zoning Layout

If you opt for a zone-style layout, it means your kitchen will be divided into separate zones for each activity (e.g. food prep vs dishwashing). Or, these zones will be based on each kind of dish that’s being prepared (e.g. a salad station vs the pastry station). In this kind of setup, you might need a dedicated KDS for each zone.

The benefits of a zoning layout include:

• Allows BOH staff to divide and conquer so each person can focus on their area of expertise
• Allows many different types of dishes to be prepared at the same time
• Leaves a wider open space in the center of the kitchen that can promote better flow

The zoning layout is best for restaurants with diverse menus and a wide variety of items that need to be prepared, such as hotel restaurants, catering kitchens, event space kitchens, and sometimes even ghost kitchens . However, this restaurant kitchen layout is not a good option for small kitchens because it doesn’t allow for much multi-tasking. 

4. Galley Layout

In a galley commercial kitchen layout, all the different stations and kitchen equipment are positioned along the perimeter of the kitchen. If the kitchen is very tight, this might mean everything sits along just two parallel walls.

The benefits of a galley layout include:

• In a larger kitchen, the ring layout leaves an empty space in the center that allows staff to easily rotate from one area to the next
• In smaller kitchens, the galley layout makes the most of the limited space available

The galley layout is best for a venue with a small restaurant kitchen layout and few staff, such as a food truck.

5. Open Layout

Of all the commercial kitchen layout examples, perhaps the most unique option is the open kitchen design.

An open kitchen layout means that the commercial kitchen is open to the dining room so customers can see all the action that takes place behind the scenes. Diners are big fans of this setup with one Harvard study finding that customer satisfaction went up 17.3% and service was 13.2% faster when customers and cooks could see one another.

If you opt for an open kitchen layout, hot cooking equipment should be kept as far away from customers as possible. In some cases, it might make sense to add a glass partition between the service area and the dining room. 

The benefits of an open layout include:

• Customers can watch as their meal is cooked, which provides entertainment and can improve the perception of quality
• Creates a larger and more open dining space
• Can speed up service because there is less distance between the kitchen and customers

Open kitchen layouts are common in high-end restaurants where watching the chefs work is part of the experience. 

6. Ergonomic Layout

One last commercial kitchen layout to consider is the ergonomic layout. In this case, ergonomics are top of mind, which means making sure staff are comfortable and need to move as little as possible to complete their tasks.

In an ergonomic restaurant kitchen layout, cooking equipment and supplies are placed within close proximity to one another. This ensures that employees don’t need to be reaching, crouching, bending, stretching, or walking around to get what they need. 

The benefits of an ergonomic layout include:

• More comfortable physical working conditions for BOH staff
• Reducing movement in the kitchen improves speed and efficiency
• Separate workstations and dedicated traffic aisles reduce accidents

The ergonomic commercial kitchen layout is ideal for restaurants with unorthodox kitchen layouts where conditions might be more strenuous for staff. 

Key Considerations for Your Restaurant Kitchen Layout

Once you’ve decided on a floor plan based on the commercial kitchen layout examples listed above, you’re ready to start planning the actual design details. 

No matter which commercial kitchen layout you choose, you should take the following into consideration as you draw up your designs.

Space Efficiency

First and foremost, you should be thinking about how to make the most out of the space you have available. This means knowing exactly what you do need, and understanding what nice-to-haves you don’t need. Even if your kitchen only takes up a quarter of your whole restaurant, look for creative ways to make the most of the space you do have.

Every commercial kitchen layout should be designed with workflow in mind. This means arranging the space in a way that accommodates the movements taking place inside the kitchen on a day-to-day basis. When the flow of all the stations in your kitchen move in a logical direction, it not only reduces confusion, but it can also prevent accidents.

Even if you’re working with a small restaurant kitchen layout, your design should account for the flow from delivery and storage all the way through to cooking and cleaning.

Flexibility & Modularity

While your restaurant kitchen layout should be designed with your existing needs in mind, remember that your menu will change. Your kitchen should have some elements of flexible design that can accommodate future menu changes. This might include shelving units, racks, and prep tables with wheels, so you can rearrange your space as needed.

Sanitation & Safety

Proper sanitation and safety measures are essential to protecting your customers and your staff. And in the wake of COVID-19, it’s become even more clear that proper restaurant cleaning is non-negotiable.

When designing your space, keep sanitation top of mind by consulting your local health codes and food safety regulations. You’ll likely find strict standards that will dictate your commercial kitchen layout, such as how far food prep areas must be from waste disposal stations, where handwashing stations should be placed, and more.

And don’t just focus on food safety and sanitation. Your commercial kitchen layout should also be designed with the safety of your staff in mind as well. This means ensuring you have proper fire exits, floor drains, smoke detectors, fire extinguishers, and more. In the midst of the COVID-19 pandemic, you may also have to take additional precautions such as adding floor marking to promote social distancing, or adding screens to separate workstations.

Supervision & Training

Your kitchen design should also take into account how your BOH team will supervise and train new employees.

This is especially important for restaurants with a large kitchen staff where there might be a need for someone like an executive chef to oversee the work being done. If this is the case in your restaurant, consider using fewer walls or partitions, so supervision is easier and staff can easily communicate with one another.

Though some restaurant kitchens might be more tech-forward than others, just about any venue can benefit from a kitchen display system (KDS) or kitchen printer . With a KDS in place, your entire BOH team can see every ticket generated, providing all the information they need to quickly and accurately confirm order details – a system that’s much more efficient than using just paper tickets or chits.

Energy Efficiency

It’s no secret that commercial kitchens use a lot of energy, and the bulk of that energy consumption can be broken down into two main categories: HVAC and cooking. Cooking consumes approximately 35% of the energy a restaurant uses, while heating and cooling use up approximately 28% of energy costs.

To keep the bulk of your energy costs down, equip your kitchen with energy-efficient kitchen appliances. You should also consider the arrangement of this equipment in your space to improve efficiency. For instance, place your cold storage equipment far away from your cooking stations so your fridges don’t need to work harder to compensate for extra heat.

Air Ventilation

As noted, your restaurant HVAC system is also a major source of energy consumption in your restaurant. If your restaurant already has an HVAC system installed, make sure this system is inspected by a professional to ensure everything is in working order. In some cases, upgrading your outdated HVAC can make a huge difference in your overall energy consumption (and costs).

Not to mention, your HVAC system is also essential to maintaining a safe commercial kitchen space. When planning your commercial kitchen layout, take into account all the different aspects of your HVAC system, including the makeup air units that replace air exhausted by kitchen hoods and the ductwork that circulates hot and cold air.

Maintenance

One of the biggest mistakes you can make in planning your commercial kitchen layout is not accounting for maintenance. At some point, all of your kitchen equipment will need to be repaired or replaced, and you need to ensure there’s room for that maintenance to be done. 

Wherever possible, make your kitchen modular so you can move certain pieces around and access any equipment that might break down, such as refrigerators, ranges, etc.

Finally, but perhaps most importantly, design your restaurant kitchen layout with simplicity in mind. The key to a successful restaurant is an efficient kitchen, so don’t hinder your staff’s work by making your kitchen difficult to navigate. Keep things simple by designing a commercial kitchen floor plan that prioritizes function above all else.

Remember, just because your guests won’t see your kitchen, doesn’t mean you shouldn’t give it the same care and attention as your dining room and interior design . The key is not to think of your restaurant as front of house vs back of house , as both are equally important to consider. A well thought out commercial kitchen layout not only makes it easier for your BOH staff to do their work, but it also leads to a more efficient restaurant overall – something that’s good for your guests and for your bottom line.

Katherine is the Content Marketing Manager at TouchBistro, where she writes about trending topics in food and restaurants. The opposite of a picky eater, she’ll try (almost) anything at least once. Whether it’s chowing down on camel burgers in Morocco or snacking on octopus dumplings in Japan, she’s always up for new food experiences.

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Everything We Know So Far About The Golden Girls Pop-Up Kitchen Tour

Dorothy Zbornak, Sophia Petrillo, Rose Nylund, and Blanche Devereaux: four of America's most beloved older women who have captured the nation's hearts, despite being totally fictional characters. From the sarcastic yet compassionate Dorothy to southern belle Blanche and her seductive charms, the 1985-1992 sitcom revolves around these four older women as they navigate everything from relationships to health scares. The Writer's Guild of America marked it as number 69 on its list of the "101 Best Written TV Series of All Time," (via Deadline ), and the show won three Golden Globe Awards (via the 1987 edition of The New York Times ). 

Now, fans of the beloved show will soon be able to experience just what it's like to truly be a friend, should they be lucky enough to dine at The Golden Girls Pop-Up Kitchen.

While cooking with the Golden Girls has been a concept visited before — for example, " The Golden Girls Cookbook ," released by chef Christopher Styler — the new "pop-up kitchen" promises to deliver dishes and flavors inspired and modeled off the personalities and backgrounds of the famous four. But before you go and call up your older friends from their retirement homes, there are a few things you should know about what to expect from the restaurant and, most importantly, where you can find it.

The Golden Girls Kitchen will make stops all over the country

According to a press release from event host BucketListers, the Golden Girls Kitchen will soon be making a tour across the United States starting this fall. The Kitchen will open on July 30 in Los Angeles, followed by a trip to New York. The restaurant will then move on to Miami and San Francisco in the winter and end in Chicago in spring 2023. 

The Kitchen is described as a "fast-casual restaurant with an emphasis on dessert" and will feature such dishes as the "Miami style" Cuban Sandwich, Blanche's Georgia Style Cookie, and Sophia's Lasagna Al Forno. But is the Golden Girls Kitchen any good, or does it just rely on novelty to get by? Per  LAist , event creator Derek Barry worked with noted chef Royce Burke to make sure the food would be of the best quality and not an overpriced meal masked behind nostalgia.

Of course, there will also be plenty of "Golden Girls"-inspired cheesecake to accompany whatever meal you choose.

The Golden Girls Kitchen will bring all the nostalgia

Aside from the food, "Golden Girls" fans will love all of the show-related details in the Golden Girls Kitchen. There's an Instagram-friendly wall of roses, for instance, complete with a neon pink sign that reads "Thank you for being a friend." And, per a press release from event host BucketListers, there's also a selfie-friendly palm-print backdrop for fans to snap photos.

Guests will also be able to visit Blanche's Bedroom, which will feature a wide variety of exclusive "Golden Girls" merchandise perfect for when you're hitting up the club or going to Shady Pines. 

Interested in seeing the Golden Girls Kitchen for yourself? Sign up for the Golden Girls Kitchen waitlist for when the iconic cafe comes to your city. The ticket prices include a 90-minute reservation at the restaurant, complete with an entree and a slice of cheesecake (of course!).

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