Brad Farmerie, chef-proprietor of five acclaimed restaurants, including New York City’s Saxon + Parole, Public, and just-opened GENUINE Superette, has created an elegant, functional kitchen in his Brooklyn home. When he and his wife Jocelyn moved into their Clinton Hill townhouse three years ago, they gutted the kitchen and started from scratch, keeping only the French range and the farmhouse sink. With two young children, it was important for them to keep everything well organized and durable. “We wanted simplicity—we have functional pieces that we use,” Brad explained. Before settling in New York, Brad traveled the world in search of culinary inspiration and worked in esteemed restaurants in England. He loves to bring souvenirs back from his travels, from antique corkscrews to bottles from the vineyards where he sources wines for his restaurants. From his prized French range to Harney & Sons tea, here’s a glimpse of Brad’s favorite design finds and the pantry staples he can’t live without.
Laura is a Brooklyn-based writer and researcher whose words have appeared in Travel + Leisure, Departures, and Refinery29, among others. She is the co-author of a forthcoming guide to New York City’s hidden bars and restaurants and wrote the Williamsburg and Greenpoint guides in Fodor’s forthcoming Brooklyn book. She likes her gin shaken, not stirred.