Best of the Best 2007: Kitchen

  • Cheng Design hood.
<< Back to Robb Report, June 2007
  • Skye Mayring

Fu-Tung Cheng, owner of Cheng Design (510.849.3272, www.chengdesign.com) in Berkeley, Calif., initially had no plans to enter the appliance business; he did not expect to sell his restaurant-grade, kitchen-island ventilation hoods individually. Originally, they were only components of the kitchens that he designed. “We didn’t promote the hoods,” says Cheng, who also is a tai chi instructor. “People specifically asked for them after seeing my kitchens in publications.” Cheng’s 16-gauge stainless steel hoods, which are made-to-order by hand on the West Coast, are available in eight distinct models. The Coquille, reminiscent of a slender cowbell, has a hand-burnished ribbon finish and wraparound utensil rail. The gentle-arching and ultrathin Flux is equipped with a spotlight attached to a bar that extends from the hood. More economic models—such as the spice-storing Cache or the retractable Shade—are manufactured by Zephyr (415.282.1211, www.chengdesignbyzephyr.com).

 

British cabinetry maker Smallbone of Devizes (800.763.0096, www.smallbone.co.uk) added even more refinement to New York’s Upper East Side last July when it opened its first U.S. showroom there. In June, the 31-year-old company will open another showroom in Greenwich, Conn. The two-story building in Manhattan has five completely outfitted kitchens. Among them are Walnut & Silver, which includes black walnut cabinetry that, through the use of low lighting and mirrored plinths, appears to be floating in midair; the bold Arts and Crafts–influenced Mandarin collection; and the more traditional Pilaster, which evokes early Georgian architecture. All offer ingenious and often inconspicuous elements, including anti-slamming mechanisms in the drawers and optional electric locking features that restrict access to off-limits cabinets.

From Around the Web...
Meet the leading New York chefs who will be making the most of this fall’s harvest…
Ossetra caviar is just one of the pricy premium ingredients in this off-menu dish from Petrossian…
Photo by Pierre Monetta
In the hands of top chefs in Paris, a culinary tradition rises again…
The luminaries of modernist cuisine keep giving us reasons to love their fancy food.…
The dinner series will feature guest lectures given by leading medical professionals…
Photo by Meg Smith
Quince restaurant tightens its connection to a grower and offers some of the bounty to the public…
The height of summer is the best time for amazing produce at your local greenmarket…
Meatmaster Pat LaFrieda explains the magic of dry-aging beef…
In Tokyo, some of the city’s best steaks are eaten on the fly.…
David Burke’s take involves bourbon-infused beef, bourbon aioli, and maraschino-cherry ketchup…