You'll have better luck in the kitchens forum as opposed to the remodeling forum

Little bit of commentary explaining some thoughts. And that's all these are. The number below are the numbers on the pic. 1. I'm guessing you wouldn't be talked outta those stairs, but that's an alternative - do a doorway in the living room into "closet" of laundry hall. 2. I did show this alternative - kill the inside basement stairs and move the ref to this wall. There's likely 101 reasons you wouldn't like this, but its a really GREAT place for the ref. I think I can hear your screams of "Nooo!" all the way in Baltimore. 3. Aisle widths. Aisles are measured counter to counter. Roughly a counter on a base cabinet on a wall is 25" to 26" deep. An island with one row of cabinetry is usually at least 29" wide at the counter level - this includes a panel on the backs of the cabinets and appropriate overhangs. If You use a tall bank of either shelving or closed cabinets that are 12" deep, your two aisles are about 39". The current recommended minimum aisle is 42" (It changed several years ago - I think partly on account of tall tub dishwashers and 36" wide refrigerators). If you try to have full depth cabinets(25" at the counter) or even a counter depth refrigerator(~28" w/handles) on the opposite wall with the island, both your aisles go down to 31"-33". They might be less depending on "stuff" like how plumb the room is, the exact depth of the ref, etc. That can feel kinda small. You should be able to move something into your existing kitchen to lower the aisle space to try it. 4. Table space. Concerned about the choice of table, simultaneous use of the table and back door, etc. With a 2 foot wide table, with no one occupying the table, it will be 4.5 feet wide and the table edge should be 30" from the wall or 5.2ish feet. When occupied, the wall side has enough space for a seated person(24" beyond the table edge), but when someone sits on the door side, the total width is 6 feet - all the space there is. Assuming that you guys or your friends may not be perfect about tucking in chairs, think about doing either a banquette or purchasing a dining bench for the side up against the wall. It helps with spacing, but might drive you nutz in alignment to the window and wall area. So if you put the bench under the window and run the table in the other direction? 5. Consider moving the range (sorry for calling it a rangetop) closer to the sink and island. I know somebody is thinking about prep between sink and range, but you're more likely to prep on end of island. It's less effort for getting pots full of water and dumping them. 6. Consider a fold-up or drop-in counter to be used only when you need some extra space instead of slightly blocking the stairs all the time.

What is your ceiling height? The can size and lumens? That is important in determining the strength of lumens delivered at the work surfaces. I would consider aligning your rows of three in the kitchen portion; the symmetry may be more pleasing, especially since you have beams. Some people favor grids, others favor function oriented. Yours is sort of neither (e.g., not centered on the fridge or sink). I'd also look at the depth of the beams and the beam spread of your selected cans/bulbs. Too close and you can end up with shadows and loose some of the light that you intended. I agree with luckymommy that three is too many pendants; even small ones. And small ones don't throw off a lot of light, so you may want to add another in the center. You are also sparse at the dining end, depending on how multi-purpose that end will be -- you might need another can between the island and the chandy if you lose that center pendant. Maybe the experts here or in the lighting forum can discuss tradeoffs with the appropriate distances and heights. The 6 to 8 feet between some of the lights is a bit far, especially if you are using 2 to 4" cans.

Right. Mama_goose I also noted the similarities in those two designs (yours and this one I've modified) I guess I don't love the idea of *any* work zone being in that aisle and the reason is that front door and the sloppy shoes (we are in the NorthEast and in the middle of winter) walking through from visitors (people that live here use the garage door) The main reason we chose the fridge for that area of the kitchen is because it seemed to make more sense in the L shape of counter as a prep area than it did over on the side adjacent to the front door where there wouldn't be as much counter space to spread things out for prepping. But what you say about walking around to a distant corner to grab a drink or something also is an inconvenience. I am also at such a loss as to where I will store canned goods and other pantry items in this design. Having our kitchen at the front of the house is something I had a hard time getting used to at first, but now I embrace it. I do want it to be as inviting as a kitchen can be when guests arrive, and walking into a range area is probably not a great idea.