How Taniya Nayak Gave Tuscan Kitchen Its New England Soul

Italian food is my emotional support cuisine, my edible safe space. So naturally, when I stepped into Salem, New Hampshire’s Tuscan Kitchen—designed by none other than Boston-based designer and HGTV personality Taniya Nayak—I immediately felt like I’d just been lovingly wrapped in a warm carb hug. But make it chic. Very chic.

Taniya crafted Tuscan Kitchen to be “transportive, not themed,” a distinction she emphasized when we chatted about the project. And she’s not kidding. The moment you enter, the space hits that sweet spot between rustic Tuscan trattoria and modern New England polish. Think plastered walls, textured brick, natural oak, and then—bam—sparkling chandeliers flirting with the room like they’re in on a glamorous little secret.

But the heart-stealer? The wine "cellar"—ohhhh, this wine space, tucked away from the main dining room, is something else! “We wanted diners to feel surrounded by the craft of winemaking,” Taniya explained. The floor-to-ceiling glass-enclosed wine displays create this gorgeous, glowing corridor, turning the semi-private dining room into a full sensory love letter to Italian enotecas. A long communal table stretches through the space—“like sitting at a hosted dinner in a Tuscan villa,” Taniya says. And the crystal chandelier above throws a celebratory warmth across every bottle.

Back in the main dining room, the open kitchen—complete with a wood-fired oven sizzling away—anchors the energy. Taniya says, “Guests can see pizzas and oven-roasted dishes being prepared,” which adds both literal and emotional warmth to the dining experience. Hanging greenery nods to Tuscan garden pergolas, softening the tall ceilings, while curated vintage beverage posters add a splash of whimsy.

Despite its transportive vibe, Tuscan Kitchen still stays rooted in New England. Expansive windows, brick walls, and natural materials connect the restaurant back to its place within Salem’s Tuscan Village development. As Taniya puts it, the goal was to create “a destination, not just a dining option.” Mission deliciously accomplished.

—Murrye Bernard