105 SOUTHERN HOME | MAY/JUNE 2019
T
aking a cue from restaurant booths intended for
grabbing a quick bite, banquettes are enhancing
American homes in ever-increasing numbers. While
basically serving the same purpose, these efficient
features can be configured in numerous variations to
improve just about any spot where dining space is at a premium.
Birmingham designer Sarah Jernigan certainly has created
her share of banquettes for families on the go. “These built-in
SEATING
at Your Service
architecture journal
WHEN IT COMES TO MAXIMIZING BOTH
SPACE AND STYLE, BANQUETTES MAKE
ROOM FOR EVERYONE’S BUSY SCHEDULES.
structures make an ‘eat-in’ kitchen truly live up to its concept,”
she says. Most handy in tight places that would be crowded
by a full set of chairs surrounding a table, banquettes solve
the need of having to pull chairs outward to access seating.
In fact, placing these built-ins on one, two, or even three sides
of a table eliminates excess furniture, resulting in a pared-
down arrangement for better circulation. “Apart from their
practical uses, banquettes are a great way to bring texture
and color into typically wooden and hard-surfaced areas,”
Jernigan says. “And if your bench doesn’t have a back—instead
making use of a wall behind it—pillows provide comfort and
added softness.”
Choosing the right table size, shape, and underneath supports
are also important factors to consider. “A pedestal or trestle
table works best because you don’t have to dodge table legs
when taking a seat,” says Jernigan. “In addition, a table shouldn’t
be too large for the space. The goal is to have enough room to
slip in and out with ease.”
Although typically used in breakfast nooks for informal meals,
banquettes can work just as well in dining rooms, as window
seats, or as an extra spot for snacks and homework. Additionally,