37-44 61st Str, Woodside, NY 11377
three kitchens, three sizes
Every apartment has its own kitchen, and the house has one more besides. Here is what each of the three actually is, sized honestly rather than flattered.
Parlour floor, behind the front room
The one that makes a whole-house let work.
Garden level, open to the sitting room
The everyday one, and the one a caterer uses as the cold side.
Top floor, along the sitting-room wall
Small, and honestly described as small.
The one that makes a whole-house let work. Nine feet of worktop, which is four people cooking without standing on each other, and a five-ring gas range with a double oven, one of them large enough for a turkey or a tray of thirty — the two facts a caterer actually needs to hear before agreeing to work in a house they have not seen. Crockery, glassware and cutlery for thirty-four, which is the seated capacity of the house.
The house takes a wedding of about thirty-five seated. What makes it work is not the parlour, which is beautiful, but the second kitchen and the fact that eleven people can stay the night — so the day does not end with a convoy of cars. Both kitchens, so a caterer can work while the room is in use
Small, and honestly described as small. It is on the top floor, along one wall of the sitting room, and it is a real kitchen rather than a hotel-room kettle tray — but it is not the room to plan a sit-down dinner around.
The loft kitchen, plainly. Two rings and a combination microwave oven — there is no full-size oven up here
Between the three kitchens, the range runs from a house that can cook for its own seated capacity at once to an apartment kitchen built for a quiet evening rather than a dinner party, and which one a booking needs is usually obvious once it is described this plainly.
Every apartment page lists its kitchen among what is in the rate, alongside the bedrooms, the bathroom and what the apartment does not have.