hi Deanna, Are you considering open shelves (free hanging) or open cabinets (boxed in but with no doors)? They are both great looks, and very useful around sinks. Will you have painted or wooden cabinetry? Here's one with an open cabinet: and open shelves: Then of course there's CRAZY amounts of shelves ;-) :

Given the restraints you have, I think the floor plan is functional, with a tight prep cooking triangle, and separate clean-up zone--I like a plan where helpers can be loading or unloading the DW, or gathering dishes to set the table, without entering the prep/cooking zone. The only problem I see, is that the fridge is at the farthest point from the living areas, but it's still in a good position to keep grazers out of the prep space. I'd keep the cabinets on the sink wall, and omit the ones around the range hood. I don't know how it would look, but I'd suggest keeping a full-depth cabinet over the fridge, and using a side-loading cabinet to the left. It will be much easier to access items in a shallower cabinet, and that could be part of the kitchen storage, or part of the mudroom storage. Thank you to Newideas, for the vote of confidence. :)

Try searching Magnolia Home by Joanna Gaines Industrial deck and hutch for something similar.

I am sorry, but my practical side has issues with that photo. First, those are high ceilings that it does not appear that you have, so the proportion is completely different from yours. Second, open shelves can gather dust enough just on their own, but placed on either side of the cooktop will be a dust and grease magnet so you will always need to clean the shelves themselves, as well as each and every item placed on them. And really, tell the truth, how often are you going to be climbing a stepstool to do that cleaning? Also, that pic shows doodads on the shelves (and those poor plants not getting any light). That's fine for display elsewhere, but in such a central spot in the kitchen, those shelves should have utility. People often put their spices, oils and non-refrigerated condiments in cabinets there. To lighten the space, I think Patricia Colwell's suggestion of glass-front cabinets instead would be good. Don't get mullions in the glass; the interior shelves will be lines enough, and glass doors without mullions are easy to clean with a spritz and a wipe. "My concern, though, is that it will feel closed off if it's just a big block of cabinets. I definitely want the vent hood in a cabinet style" I think you will be better off with a stainless steel hood, as mentioned earlier. Less expensive than a cabinet surround, and you don't need to buy separate parts of hood liner and blower, and it's much easier to wipe down a stainless steel hood than a cabinet hood. A stainless steel hood will be a more effective visual to break up a big block of cabinets than leaving the big block of cabinet hood surround. Also, it is often quite expensive to get a cabinet hood surround that is deep enough - typically they're only 20" deep, and it is a custom upcharge to get them to the needed 24" deep, and then find a liner in that depth as well.