By
Emma Wartzman,
a senior kitchen and dining writer at the Strategist.
Previously, she was an editor at Bon Appétit and has worked in food media for nine years.
My apartment is set up such that you walk through the front door and into a loosely defined entryway that’s sizable but not especially useful. The area is fully open, with a set of stairs at the back and flanked by the living room to the right and the dining room and kitchen to the left. This means there’s minimal wall space. In fact, the only wall space is right next to the door, where I have hooks for coats and, underneath that, a slim shoe rack.
