I have the Performa Medium 1-3/4 low divide. The two models have slightly different bowl and overall measurements. The low divide allows clearance for pot handles and also prevents over flow if the faucet is turned on directly above the divider. I used to hate when water would hit the high divider in my other sink and then get me wet! Here is a shot of my sink

Couple of things ---it seems like the measurements of things are off a bit. The total of the kitchen and eating area is 20 feet. You're not including the assumed aisle between the kitchen and the dining area? And the spice kitchen is a bit longer than the kitchen proper, but yet its measurements show it as shorter. ---Is the eating area the only dining space? I'd be worried because 7 feet is the absolute minimum width to have people seated on both sides of a table but without room to for them to become seated. As as example, a 3 foot wide table with people seated on both sides needs about 32" on both sides of the table for people to pull out their chair and become seated or a space about 8'4" wide. Add another two inches on both sides if you have a wall. In this design, you might need a walkway from the kitchen out the deck door or to maintain a walkway to/from the deck if dinner is being cooked outside, but eaten inside. During this month, we do that frequently as we have very high heat and humidity readings combined with a high mosquito population. And it looks like you'd need a traffic way to kitchen/from the family room all the time. I'm not sure what size table you're thinking about, but if I start with 16'3" then subtract for those cabinets in the eating area, an actual 30" aisle past a seated person and 34" for the person on the end, I get a maximum table length of about 82". Doing the same thing for desired room width, again using 3 feet for the table width, 30" clear aisle to the door + 24" for a seated person + 36" for the table + 24" for the seated person + 36" to the island counter edge is about 12.5 feet from the door to the deck. If the kitchen counter has stools, add on another foot minimum to maintain a narrow, but passable aisle when both the table's chairs and stools are occupied. --- Can you shorten up the bar sidewalls and extend the length of the spice kitchen?

Devil's advocate here! While I'm saving for my gas range (high-end pro-style brand TBD) in my new home, I've been using an induction "hot plate." I understand that this isn't quite the same as a full on induction range or cooktop, but how can anybody actually like this? I've enjoyed the quick cook times as long as the pan is in contact with the surface, but if you like to flip your pans, forget it. If the pan isn't in contact with the burner, the burner shuts off, just like it's supposed to do. You can't flame with it (separate lighter, torch, or matches) and you have to buy extra stuff if you have non-induction ready cookware. Not a fan. I'll stick with gas. Yes, it takes more to clean, but it's not a big deal in my opinion. And definitely worth the superior results. There's a reason why chefs use gas, and this adventure with an induction cooktop shows me why.

We attended a company sponsored holiday event at Beau Rivage about 10 years ago. They provided 2 nights lodging. The first night was a Christmas party. The next day when everyone else hit the casino floor, we left and visited a few places in Biloxi and Ocean Springs ... Walter Anderson Museum , George Ohr Museum (now the Ohr/O'Keefe Museum) and Beauvoir. Neither one of us gambles, so it was a much more enjoyable way to spend a December day. We also opted for Mary Mahoney's rather than the casino buffet. Have a good time!