Express Kitchens is the fastest-growing kitchen cabinet retailer in Connecticut and Massachusetts. Headquartered in Hartford, CT,  Express Kitchens has just opened its 12th retail location at 1280 East Main Street in Torrington. 

Owner Max Kothari credits his company’s unprecedented growth to an approach that is radically different from his competition: “Our goal is to cut out the middle man and offer true value and one-stop shopping to kitchen remodelers. Someone can walk in to any one of our stores with measurements and pick up their entire new kitchen from our Hartford warehouse in just one hour! Nobody else comes close to doing that.” His approach includes maintaining over 30,000 cabinets in 10 door styles in-stock and ready to go, as well as granite, quartz, and laminate countertops and a selection of add ons – hardware, faucets, sinks, and accessories, all available for pickup in an hour.

Kothari’s approach seems to be working: the company grew 50% from 8 stores to 12 in 2017, with plans to double in size in the first half of 2018. Express Kitchens, Kothari says, offers its own brand of all-wood Star Cabinetry and has just added the Star Stone brand, offering 4 colors of granite and 8 colors of quartz countertops to its in-stock lineup, vaulting it ahead of its big-box competitors. “People get value and a level of service from Express Kitchens that the bigger stores cannot match – personal dedication  and attention to detail make all the difference.”

Express Kitchens’ headquarters is located in the north end of Hartford, where it is dedicated to community enrichment and hiring a diverse workforce that is the represents the best of what Hartford has to offer. When asked what drives the company to be successful, Kothari’s business partner says “we have the rare ability to constantly reinvent ourselves to outcompete our rivals.”

Express Kitchens has locations in Bridgeport, Brookfield, Hamden, Hartford, Newington, New London, Norwalk, Orange, Stamford, Torrington, and Waterbury, Connecticut and West Springfield, Massachusetts. For more information, stop in to a store, call them at (860) 247-1000, or go to

January 23rd, 2018

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Express Kitchens is proud to offer 30 % OFF ALL SKU’s! Choose from 11 door styles – Aidan, Belfort, Buckingham, Calgary, Elan, Newport, Oxford, Quebec, St. Croix, Vienna & Zurich – All 30% off, with NOTHING HELD BACK! Now is the time to get the kitchen of your dreams for less than you ever imagined!



January 23rd, 2018

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Express Kitchens, today and every day, is thankful for our hard-working, dedicated employees. Today, our Managers served our employees breakfast. Great way to start the Holiday. 

November 23rd, 2017

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November 20th, 2017

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Makes: 4 to 6 servings

2 (14.5-ounce) cans stewed tomatoes, or 1 (28-ounce) can

4 tablespoons oil (I now use sunflower)

4 tablespoons seasoned rice vinegar

½-1 cucumber, peeled and seeded

1 medium onion, or several scallions

1 small green pepper, cored and seeded

Salt and pepper, to taste

Place tomatoes with juice, plus oil and vinegar, in a blender or food processor. Pulse a few times to chop tomatoes. Turn into a bowl or storage container.

Chop cucumber, onion or scallions, and green pepper fairly small to get several pieces in each spoonful. Stir into the tomato mixture. I don’t season further, but you may want to. Chill.


Serves: 4 to 5 as Sloppy Joes, or over rice or noodles

This was originally made with hamburger, but I prefer turkey. Tastes great.

1 tablespoon oil

1 pound ground turkey

1 onion, chopped

2 stalks celery, chopped

½ green pepper, chopped

1 cup ketchup

1 tablespoon vinegar

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

½ tablespoon mustard

Brown the ground turkey and chopped vegetables in oil spread in a large, heavy skillet. Stir in sauce ingredients and simmer, covered, at least an hour on low heat, to blend the flavors.


This is a low-calorie approach to a tasty meal for two.

1 Cornish game hen, a little over a pound

Sprig of fresh rosemary, optional

2 tablespoons orange juice

1 tablespoon soy sauce

1 teaspoon rice or wine vinegar

1 teaspoon honey

Pinch of ground ginger

Cut the hen in half; place on a baking pan, skin side up. Tuck a piece of rosemary underneath each half for a lovely aroma while cooking. Roast 30 minutes at 400 degrees.

Combine glaze ingredients well. Brush all over the hen and roast another 10 minutes or so, to brown skin and cook through.


Serves: 4 to 6

1 (14.5-ounce) can stewed tomatoes

1 (3 ounce) box strawberry gelatin

1 tablespoon vinegar or lemon juice

¼ cup water

Place all in a saucepan and heat, stirring until gelatin dissolves. Turn into a small mold or individual molds. Chill until set.


Welch’s came up with this idea for nonalcoholic drinkers and children. I prefer having cold ingredients and skipping the ice.

White grape juice

Ginger ale

Fill a glass with ice; pour in 2/3 grape juice and 1/3 ginger ale. Stir.

For a bigger batch, blend a bottle of grape juice with ginger ale to taste.

June 17th, 2016

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Click Here To See Tina’s Kitchen!

June 13th, 2016

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(L to R) Hartford Mayor Luke Bronin, Express Kitchens' CEO Max Kothari and friend Kurt Harrison.

(L to R) Hartford Mayor Luke Bronin, Express Kitchens’ CEO Max Kothari and friend Kurt Harrison.


Voices of Women of Color honor Hartford business owner
At its fourth annual Trailblazers Awards, the Voices of Women of Color honored Express Kitchens owner Max Kothari with its Small Business Leader award. 
The ceremony, which was held at the American Legion McKinney-King Post No. Local 142, Inc. at 2121 Main Street in Hartford, recognized leaders in a host of fields, including education, social justice and politics. Proceeds from the event were donated to breast cancer survivor Marisellie Serrano, and special recognition was given to Butch Lewis, a longtime community activist who died last year.
“This is a celebration of our neighborhoods, a recognition of our ongoing struggles, and a reinforcement of our commitment to community empowerment,” said Janice Flemming, Founder of the Voices of Women of Color, a grassroots community group.  “Max was unanimously selected by the Voices because of his dedication to underserved Hartford residents, either through his philanthropy or his willingness to provide opportunities to returning citizens.”
In addition to Kothari, awards were presented to April Charisse Knight (Community Service), John Motley (Education), Rep. Matt Ritter (Public Health) and Petrel Maylor (Community Service). 
Based in Hartford, the Voices of Women of Color LLC (VOWOC) teaches, empowers and encourages women of color by providing them with leadership skills that lead to gainful employment opportunities and civil activism in the public and private sectors. By bringing women of color together in safe spaces, the Voices seeks to effectively break down the barriers that keep women feeling isolated, disengaged and powerless. 
For more information on the Voices of Women of Color and the Trailblazers Award, please call 860-597-8881 or visit


June 8th, 2016

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Click Here To See Karen’s New Kitchen!

June 6th, 2016

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For mission appeal, Mero is a timeless choice. Sharp white shaker style recessed center panel doors and drawer fronts will compliment any countertop of your choice. Warmth, charm, simple flat detail, exceptional quality, and superior value are expressed in our newest cabinet addition. Features include solid birch, full overlay doors and cabinet face frames.

Drawer and door fronts have a 5-piece flat recessed MDF center panel with mortise and tenon joint construction. Face frame is 1-5/8″ wide by 3/4″ thick solid wood doweled and glued. Face frame is dadoed to receive the side panels. Box construction is 1/2″  plywood sides with matching painted exterior and 1/4″ back panel with hanging rails. Drawer box is 5/8″ solid wood with dovetail construction and fully captured 1/2″ plywood bottom. Cabinet interior features a natural birch wood veneer finish. Cabinets come with fully adjustable 3/4″ plywood shelves for wall and base units with metal shelf clips. Six way adjustable heavy duty steel concealed hinges with integrated soft close and heavy duty steel undermount full extension drawer guides with soft close feature and Quick Clips come standard.
Stop by you nearest Express Kitchens retail store soon to preview this very popular cabinet and see what our in-store designers can do to turn your kitchen into the kitchen of your dreams.
For more information: (860) 247-1000 or

May 31st, 2016

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Spring is in the air, but you’d better make sure your kitchen is ready. With the warm weather comes not only delicious produce, but also the possibility of insects and bacteria that can make you sick. Here are five things you can do to make sure your kitchen is in tiptop shape this spring.


1. Defrost the Freezer
In order to make sure your freezer works properly, it should be unplugged and defrosted every so often. Oftentimes your freezer is connected to your refrigerator, so you’ll get a two-for-one cleaning of both areas. Once the fridge and freezer are defrosted, take a soapy sponge and clean out all the drawers and shelves. Bacteria actually like the produce drawers, so be sure to get them nice and clean.


2. First In, First Out
This is the method restaurants use to get their pantry, refrigerator and freezer in order. You can do it on a smaller scale in your own kitchen. Check the dates of all the items and discard any that are past the “use by” date. Technically, you can use items past the “use by” date, but if items are months or years past their dates, it’s probably time to discard them. Next, organize your pantry, refrigerator and freezer so you can see everything you have and you don’t buy more of what you don’t need.


3. Change the Sponges and Towels
Many folks forget to change their sponges and replace or wash their kitchen towels. Dirty sponges can transfer bacteria from one surface to the other. Once a sponge is torn and dirty, it’s time for a new one. The kitchen towels should really be designated for a task. You shouldn’t be drying dishes, holding hot food and wiping up spills on the floor with the same towel. Use different-colored towels for different tasks to help minimize cross-contamination.


4. Check the Cutting Boards
Whether you like wood or plastic, cutting boards get abused over time. Spring is a good time to examine your cutting boards to see if they have any deep cracks or crevices. If they do, make sure to replace them. If you choose wooden cutting boards, make sure they’re made of a hardwood like maple or oak.


5. Prepare Your Outdoor Gear
Outdoor picnics and barbecues begin in the spring. Stock up on ice packs, coolers, a meat thermometer and disposable paper goods if you plan on toting around food in the warmer weather. Use at least two coolers, one for raw meats and one for ready-to-eat salads and beverages, in order to avoid cross-contamination. Make sure you have several sets of utensils and plates in order to separate the raw and cooked meats. Finally, always carry a meat thermometer when heading to a cookout. Studies have found that you cannot tell if meat is fully cooked by just looking at it. Rather, a thermometer should be used in order to measure the internal temperature.

May 25th, 2016

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