Interiors professionals are chilling to cool, simple lines in favor of patterns layered. New York designer Starrett Ringbom is seeing more “tassels and trims as rich, louche interiors make a comeback.” Other elements this wave brings: Chinoiserie, ornate historic motifs, florals, organic patterns and the handmade. Dallas designer Michelle Nussbaumer pointed to the worldliness of new interiors: “I’m seeing a mix of cultures, objects and travel finds coming together.”
Bits of marble suspended in cement, terrazzo is “one of those classics people underestimate,” said New York designer Mariela Alvarez. “It’s almost indestructible and great for floors.” A popular choice in lobbies and restaurants, the polished material also suits a home’s foyer, kitchen or bathroom. “From 10 paces back, it reads as clean, fresh and neutral while showing dimension and texture up close,” said New York designer Drew McGukin.
Muted Metal Finishes
Where metallics are concerned, subtlety trumps glitz. San Francisco designer Grant K. Gibson predicts the ascent of matte details like oxidized metals and matte glazes, while Ms. Bikoff recommends the “higher level of sophistication” provided by “warm and worldly antique brass.” Nashville’s Chad James concurred: “It’s time to move to neutral-colored metals, the more-primitive steel and cold gun metal.” He suggests pewter, like the Nanz Company’s knobs at right, as another refined alternative.
“When I was growing up, forest green was everywhere, but we got sick of it and felt it was too heavy and formal,” said California designer Becki Owens. “Now it’s making a modern, moody comeback.” East Hampton architect and designer Erica Broberg Smith offered, “We’ve seen the color in European design magazines, but we’d put our money on its arrival stateside this year.” Ms. Owens specified, “It’s dark, but it looks current and fresh when used with grays, blacks and white and creates a sophisticated edge.”
“Many of our clients love to cook, and the kitchen is a central part of their home, but they don’t like having it as a focal point during a dinner party,” Mr. Jones said, while Mr. Gibson noted that folks on the other side of the entertainment equation appreciate a little discretion as well: “People don’t particularly want to see a messy kitchen.” The new year’s resolution? Give chefs their space, like the room shown at right. Ms. Broberg Smith considers the kitchen “the most important and highly used room in the house,” deserving of four walls. Mr. Jones also called for, “a good exhaust system,” adding that “not all food aromas are pleasant ones.”