se of the
The State of Today’s Dining Room
Toronto-based Wayne Swadron, says, “I wouldn’t say the dining room is dead, especially in our clients’
principal residences, where large, sit-down dinners remain a fairly high priority. Here, proper dining
rooms are still well-used.”
In his clients’ secondary homes, however, dining is more often incorporated into a great room with
living and dining areas, as well as, potentially, the kitchen.
Jody Myers-Fierz, whose business, Color Concept Theory, LLC, is headquartered in Westport,
Connecticut, shares her experience. “Maybe 10 percent of my clients request a formal dining room.
Usually because they’re building a new home on a large scale, 10,000 square feet-plus. With a house
this size it’s expected. Plus, they have the footage for both a true dining room and a communal space
covering the owner’s needs, as well as future buyers’ when the house goes on the market.
Equally important, she adds, is that “with ever-higher real estate prices and [increasing] taxes,
it’s imperative that every square foot is of value. A formal dining room, most frequently used just
twice a year or so, is not cost effective.”
By Michele Keith