NEWS | ARCLINEA IN THE NEWS

Expert Advice
Arclinea Boston owner Philip Guarino says that contrary to popular belief "people generally need less kitchen than they think. Forget about linear feet!" The leading kitchen system designer offers some tips for making the most out of the space you have.

Know your flow: A kitchen can be divided into four zones—prep, cooking, cleaning, and ritual. Ask yourself how you use each and minimize the steps you take between them. The fridge should be convenient to prep, cooking, and cleaning spaces. Put in an oven wall unit. It's easier to check on and you can move hot dishes from higher to lower areas more quickly.

Clear the counter: Avoid breaking up the counter space too much; use rail systems to move things up to the wall and appliance garages to store small appliances.

Break it down: The kitchen needs to communicate with other rooms in your house. Eliminating walls integrates it into the rest of your living spaces. If you can't take down walls, at least maintain an aesthetic dialogue between the kitchen and other rooms.

Streamline: In small spaces, even handles and pulls can cramp your kitchen's style. Use integrated handles or grooves on drawers and appliances to minimize. Though the space this hardware takes up is minimal, the visual clutter creates claustrophobia in an already tight spot.

Love Italian Style
We want a professional kitchen, a place where we can cook all sorts of gourmet meals without forgoing panache and polish. Hence, we are trotting over to Italian kitchen purveyor Arclinea to peruse such up-to-the-minute offerings as the Convivium kitchen, with its snazzy and compact island, and the Artusi kitchen, with its flexible design paired with rich woods and laminates. Just look at those pearlized white oak cabinets! Such flair, such style.

Local experts are weighing in on top trends in kitchen and bath design...Philip Guarino of kitchen showroom Arclinea takes a cue from the Europeans in predicting the continued popularity of open kitchen design in 2008. "The era of the dining room is fading," he says. "Usually in this country, we often designed kitchens and thought of them as cabinetry. And I think the shift now is more towards how they [design] them in Europe, which is as furniture." Perhaps to avoid a clash between cooking and living areas resulting from one open design, Guarino is also noticing a greater use of monochromatic tones in the kitchen. Blacks, whites and natural woods are all seeing a surge in popularity. And stainless steel is as popular as ever; the classic, ultra-hygienic choice of chefs will always be a part of the kitchen, Guarino says.

....It seems the common thread between all sectors of the market is "going green"...according to Guarino, Europe is leading the way when it comes to the elimination of hazardous chemicals in the home. "A lot of what's available in this country is imported and usually treated with formaldehyde and things like that," says Guarino. "The Europeans have very stringent rules about green adhesives being used...and a lot of people are really looking for that now."

Philip Guarino, owner of Arclinea Boston, appreciating the importance of art in our everyday lives, launched Art in the Kitchens, a series of exhibits featuring work by local artists and designers in the four kitchens at his Back Bay showroom.  "The ideal kitchen is a very personal space," he says.  "It's the perfect setting for art that resonates — paintings, sculptures, and photos that make you feel good to be near them."

The owners of this Boston townhouse like their new home but not their kitchen: Charles Fletcher says it's dark, awkward, and uninviting. "We'd like something a little bit more sleek, modern looking, but still warm."

....Since Charles is a designer, he knew what he wanted (and) hired the kitchen design firm Arclinea Boston. Company owner Philip Guarino says it's important to make sure the kitchen fits in with the rest of the home. "It's a challenge that we often encounter in New England, which is how do I integrate a contemporary kitchen into a traditional space?"

....All of the attention to detail created a kitchen the owners can truly love. "We're very happy with the way the kitchen turned out. It met and exceeded every design that we and Arclinea came up with," [says Fletcher.]

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With a shared interest in art and architecture and a passion for cooking and entertaining, the couple loved the idea of juxtaposing a modern interior within a traditional structure. They took their ideas to Arclinea, an Italian company that specializes in kitchen design and has a store in Back Bay....Walls came down: The open floor plan incorporates the new kitchen with the living and dining areas, making the condo feel better and function bigger.....Every inch counts: Cabinets reach nearly to the ceiling and offer ample, convenient storage....The stainless-steel hood above the cooktop becomes a sculptural focal point, while the 12-foot-long peninsula provides a roomy work surface...."The renovation is not just beautiful," says (the homeowner), "It's also enormously functional and flexible. You can put any style in here."

In 2000 [Philip] Guarino opened Boston's first contemporary kitchen design firm, despite the naysayers who assumed the New England market would be too conservative.  "This country is much more complex than we give it credit for," he says.  "The market is out there, it's just a question of providing something unique."

When Antonio Citterio created his highly-praised Convivium concept for Arclinea in 2002, the idea was to separate the conventional kitchen into two distinct spaces: one for food preparation and social gatherings; the other concealed behind closed doors for cleanup after the guests have gone….This year, Citterio revisited his five-year-old design and added several important new features, including an adjustable dining table and an integrated downdraft system to provide greater flexibility….

“The new table has an electronic up-and-down switch to lift it to the same height as the countertop, 35.5 inches, for additional workspace when preparing food. Then it can be quickly lowered—to a table height of 30 inches—when you’re ready to dine,” says Philip Guarino, owner and president of Arclinea Boston.

Convivium’s state-of-the-art downdraft system for Arclinea is operated by a motor that pulls 583 cubic feet of air per minute….”It is probably the most sophisticated downdraft system I have ever seen,” notes Guarino, who explains how the system is designed to move up and over the cooking area. “It’s a great feature for people who don’t have the architectural ability to put a hood over the stove,” he says.

…Convivium’s stainless steel countertops are also completely seamless because the metal is wrapped around—rather than layered on top of—the surface. “So it’s really easy to clean up,” adds Guarino.

The first thing I learn in my quest for the perfect stove is that I'm not actually looking for a stove.  The thing in your grandmother's kitchen—that dinosaur with four electric burners and one cozy oven that can barely clean itself—that's a stove.  What I want is sleek, probably stainless...and integrated into my kitchen with a marriage of design and technology once reserved for Italian sports cars....I start by talking to Philip Guarino, the owner of Arclinea, an award-winning kitchen design firm in Boston.  He kindly explains that the stove has been broken up into the cooktop and the wall oven—the latter intuitively placed so you put down, rather than pick up, something hot.  "The separate cooktop and oven is the trend across the boards in higher-end kitchens," Guarino says.  "It's a little more expensive, but it also lets you utilize the space better."...."The other thing about cooktops is that they're more integrated and less obtrusive so, from a design standpoint, they're not compromising the clean look of the kitchen," Guarino says.  "A cook can be in stealth mode without showing a lot of appliances."

As for the new technology, Guarino notes that people are asking for induction cooktops in which an electromagnetic field stimulates and heats the molecules in specially designed induction cookware.  The surface is glass-ceramic, but if nothing comes in contact with it, no heat can be produced.  It's like magic, only real.  "What is particularly good from the chef's perspective is the even distribution of heat," Guarino explains.  He also notes the safety factor.  "There's no radiant heat so it's impossible to burn yourself."

HOW MUCH KITCHEN DO YOU NEED? Get the most value from your kitchen remodeling project. Nine tips for picking the right kitchen for your home.
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Marked by a strong and sculptural simplicity, Arclinea kitchens are proportioned with 4-to-6-inch toe kicks and 8-inch countertops that match practical efficiencies such as grooved seamless handles and a wealth of anti-clutter devices. From brushed stainless to their new pearl oak, each finish is of the highest premium.

“This contemporary kitchen’s two islands are a chef’s delight.  A table in the middle can be used for informal dining and moved when the homeowner is entertaining and requires the workflow space for party preparations….As with most ideal culinary spaces, ample storage is key in this kitchen, where there are many serious chef’s tools and dishes to put away.”

Arclinea Boston  | Winner, 2007 Dream Kitchen Contest

The kitchen design firm Arclinea won Qualified Remodeler's 2006 Master Design Silver Award for this Weston kitchen....The homeowners are cooks and wanted their house to have a social layout.  According to Philip Guarino, Arclinea's owner, "In the remodeling process, the kitchen became more integrated with the overall space, and there is no division between the kitchen, living and dining areas."  Guarino also notes that a cook can move through the space very meticulously from the work/prep area to the cooking area at the back where six Wolf burners, two 36" Gaganeau ovens and a 60" hood make a strong professional statement.

You know the scenario: (1) Every pot crashes to the floor as you reach for that little-used cake pan. (2) You swear you'll reorganize the kitchen...as soon as you're done baking. (3) You never get around to it. (4) Repeat during your next cooking attempt.  None of that would happen with an Arclinea kitchen, because those Italians have thought of everything: deep, customizable drawers instead of awkward, traditional cabinets; hidden but oh-so-useful electrical outlets; and, of course, a look that will make you the envy of every foodie in town.

Arclinea  | Winner Of Boston Magazine's Best Of Boston® 2006