For years, green-minded architects Jenn Rezeli and Scott Kelly have been remodeling their century-old Chestnut Hill twin from the top down, peeling back layers of past owners to reveal the home’s bones, working to maintain an envelope and finishes that are as ecologically healthy as possible. Last year, their renovations reached the first floor, where the couple faced a dark, cramped and cluttered kitchen. Their dream of creating an eat-in space with, says Rezeli, “openness and transparency that would connect the house to the garden” was realized by expanding the kitchen’s footprint—which meant extending the exterior side wall—adding insulation and windows, exposing overhead floor joists, and creating an open dining room. The result: a bright and organized 150-square-foot space that’s a model of sustainable modern design.
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