Thanks so much!!! @Sophie Wheeler, no wonder it did not make sense to me...I did not realize cost estimators were always assuming NEW construction. Having a figure of $450/sf as a start for our guesstimating is immensely helpful. I think we need to move out of the northeast, or downsize to a yurt. :)

Something I just noticed...your aisles are measured incorrectly. Aisles are measured to/from the things that stick out the farthest -- appliance doors/handles, counter edges, etc., not to/from cabinet boxes. The 24-inch cabinet depth measurement only includes the cabinet box/carcass, it does not include doors/drawer fronts, counter overhangs (~1.5"), etc. In your layout, if you look closely you will see the aisles are measured from the cabinet boxes, not the counters. That means your aisles are at least 3" narrower than shown. So, 42" really means 39" -- much too narrow! In addition, the refrigerator is blocked from the Prep and Cooking Zones by the island, making the island a "barrier island". This is something that should be avoided. . Given the information you've provided, you don't have room for both a table and full-size island with seating in the Kitchen. You can, however, fit an island with no seating + a table or a shallow island with seating + table. This is what I've gleaned from your posts & layout: Your new Kitchen + Dining space will be 18' x 18' (correct?) Your layout shows 216" x 216", which is 18' x 18', yet you told Sammy that it was 19' x 18'...which is it? If 19', which side is 19' long? You have at least one child, so you need to plan for a multi-person Kitchen. Before you know it, your son will be old enough to start helping out in the Kitchen -- both cleaning up and cooking. (Both are necessary life skills for both boys and girls.) Your current refrigerator is 33" wide. However, as refrigerators are standardizing on 36" wide x 72" or so tall, I strongly recommend you plan for that size a refrigerator, so make your alcove at least 37" wide x 72" high. Appliances do not last forever, especially today, so you plan on the need to replace the refrigerator at some point in the next 5 to 8 years. Your desired appliances/fixtures: 30" range, 24" DW, Microwave, Hood (36" for over a 30" range), 36" farm/apron sink Regarding the pantry... Pantries, in order of best to worst (IMO) Built-in Pantries -- Reach-in/Step-in/Walk-in (more efficient, better use of space, floor-to-ceiling usage, much cheaper, more versatile, etc.) Pull-out pantries no more than 18" wide -- not too wide to lose things, can see everything by looking on both sides, etc. 24"D pantries of any type that are wider than 18" -- things get lost; if use the swing out contraptions, lose a lot of space and very expensive For some pantry ideas and information, see the following: https://www.houzz.com/discussions/2401919/pantry-photos-pics-of-pantries . I came up with two main options; one without seating at the island and one with seating. There's also a third option with a seat on the right end of the island instead of along the back. Note the different aisle widths b/w the table and island. If there's seating at the island (on the same side as seating at the table), you should have at least 54", with 60" better. [In my Dining Room, I have 48" and I cannot have people seated at both the table and peninsula at the same time. In fact, now that my kids are off to college, I've removed the chairs from the table on the peninsula side so no one sits there and I've moved the table away a bit as well. (The table isn't centered under the light fixture when it's pushed back, but I can live with that.)] Without seating at the island, the aisle only needs to be 48", although a few more inches would be nice. In all layouts, there's a primary Prep Zone between the range and sink along the perimeter. In the no-seating island, there's a second "primary" Prep Zone with a sink. The island is not a barrier between the Refrigerator and the Prep Zone between the range and sink. It is, however, still a barrier between the Prep Zone in the island and the Refrigerator. Also in all three layouts, There's a 4' wide shallow, reach-in pantry. This pantry will hold more items than either the pantry you have on your layout or a pantry cabinet. Items will be more accessible and all will be visible at one time. In addition, the pantry is shallow enough that you don't need additional filler or cabinets b/w it and the refrigerator. It's location also makes it easy to bring groceries in since you bring them in from the front door. I put in a Tea/Coffee and Snack Center in the upper right corner along with a MW drawer and optional beverage cooler/refrigerator drawer. I toyed with putting it on the left wall, but then it didn't leave room for decent dish storage or a decent pantry. The top right location seemed better. In addition, it puts the beverage cooler and snack center near the backyard door and a straight shot to/from the Living Room without tempting anyone to go through the main/working part of the Kitchen. (The red oval with a "C" is a coffeemaker, if you use one. Or it could be an electric tea kettle or nothing at all!) There's plenty of work space in both layouts, although more of it is useful for prepping in the island without seating layout (Layout #1). Of the three, I like Layout #1 best because it gives you more work room on the island along with water and nice second primary Prep Zone, but I could live with #3 as well. I don't think I'd like #2 because it seems too crowded and the island isn't as useful. It's rather shallow (30"), which limits its use due to the risk of knocking things off the back and when people are seated at the island, you lose most of that shallow depth to the visitors. Here they are: Layout #1: . Layout #2: . Layout #3 (same work zones as Layout #1):

That will be big $$$$$ so yes you need an architect to make this work and IMO too a KD not a cabinrt salesperson. and not your architect .This is a small house so you need to be careful when adding on to not overwhelm what is already there. BTW this is akitchen in a really small house that was 600sq ft on the main floor and 1/2 storey above . I am a chef too and ran a catering biz from that kichen and never found it was too much kitchen for a small house. It took a lot of planning to get it o work with the house and to also be functional.

What is the flooring in the rest of the house? Do you have original floors? I have a 1910 craftsman kit home and my floors are original. If I didn't have the hardwoods I would do LVT slate.