I wouldn't worry at all about not moving in a straight line through the mudroom. You won't even notice that slight jog. We used the kitchen door exclusively which was set about 3 ft to the left of the doorway from the kitchen to the DR. It was never a problem. Not awkward at all. I can't see why you can't just move the existing cubbies. And remember as Buehl said, they don't stay little long so the cubbies may not be as important as getting a great layout. An island with seating never gets outgrown! One possibility for the pantry wall is bathroom vanity base cabinets. Sometimes they come in 18" depth then you wouldn't have to do custom. I think 18" deep base cabs with 12" deep wall cabs down the the counter would look great. If it were me and I was going to do tall cabinets, I wouldn't go deeper than 15" (I'd probably even consider 12") because stuff is so much easier to access when stored on shallow shelves. Many people have microwaves installed in the island. Looks great and seems to function well. I do believe you can get them it fit in an 18" deep cabinet; it depends on what size you use (we have a small one as we use it only to reheat beverages and snacks or pop corn). Can you fit 15" between the fridge and range? 18" would probably be better but I think 15" would work. We have 18" between the sink and fridge at it's plenty of space. I don't think it will look like too much stainless with the sink and fridge so close to each other. Were you considering moving the patio doors? If you did that, and put the fridge on that wall, it would be more easily accessed from the family room and the deck (if that's what's on the other side of those doors). I worried about putting a tall appliance next to a doorway the first time I did it, but it turned out to be just fine. I never felt like I was walking through a tunnel or anything. The swing of the garage door looks like it will function well in either direction but I think I prefer it the way it is.

I have browsed this thread briefly and find there is something that is not always mentioned in your posts...how long the narrow area is, whether or not there is an "escape" (as opposed to a dead-end) on the ends of the narrow area and whether or not the narrow area has wider area(s) adjacent. If this is a dead-ended place the dynamic is much different from a narrow passage alongside an island, where a person can step aside, then come back in quickly. Same with gear--can it be stowed outside the narrow passage? I have to sit on a stool for work sessions (foot issues) which I push and pull here and there but it gets in the way unless it can be shoved to the side gracefully. In my old kitchen we had a long 48 inch passage in a corridor kitchen with walls, cabs, and appliances along the walls and doorways on each end. The rule was that I was allowed into that area but if I was busy, anyone else had to stand in a doorway and ask permission to enter. Absolute rule. A fellow cook and I could work there but we had to work out rules for the "dance." Conversationalists were stunned when I said "go away" but that was essential. Yes, this corridor "worked," but I never advocated it as a model. In a bump-out remodel we've created a G-shaped kitchen. All the conversers and oglers still have to stay on the outside of the G along the peninsula...but this no longer has nothing to do with whether I can open the dishwasher or the refrig door any more. (Longest trot on my new work triangle is the 16 foot length between range and refrig. Was worried about it but am not any more--this is a well-planned workspace. At times my unused stool sits in the middle of the triangle, out of the way, and at other times it's outside the G.) Another aspect that is size of the cooks. A large person entering a tight space presents more potential for collisions than a small person--physical collisions as well as just being a presence in someone's peripheral vision, which interferes with thinking. Add a large dog or two and things get wild.

Is this new construction? Have you thought about moving the window to the right, centering it more on the wall? Then, you could have double upper cabinets on each side. I think an island will work well, but if you're worried about the space, what about a mobile island? There are many nice islands that you can move, when you need more room. You could even put a stone or butcher block top on the island, depending on how you plan to use it. Fridge with pantry units one either side, sounds like a good idea, as long as you have the island for a landing space. Otherwise, you might want to keep a little counterspace, next to the fridge, to set things down. Your garage exit looks a little tight. If you're getting rid of the pantry, you might want to make a little wider opening into the garage. Overall, it's a very nice plan! :)

Other considerations: . Trash & recycle pullout...works best in the Prep Zone, near the Cooking Zone, and, if only one and possible, near the Cleanup Zone. Far more trash & recyclables are generated while prepping and cooking than while cleaning up. So, if you have to choose, put the trash & recycle in the Prep Zone instead of the Cleanup Zone. [That's the biggest mistake I made, I put it in the Cleanup Zone across a 6' aisle from the Prep Zone...it's my biggest regret by far in my kitchen.] Prep sinks...should be no smaller than 12" x 12"...and bigger is better - I recommend no less than 15" in each direction, 18" would be better, IMHO. Anything smaller is not very useful for prepping. Those smaller sinks are often called "bar sinks" b/c they're really only big enough for filling a glass with water or dumping a glass. They're not big enough to clean veggies/fruit or empty a colander. Zone protection...strive to protect the Cooking Zone from traffic - both through-traffic as well as in-kitchen traffic. While cooking, you are dealing with very hot pots/pans/food and you don't want to be tripping over or dodging traffic, open DW doors, etc. This usually means putting the Cooking Zone in the most "secluded" area...but not always, it depends on the workflow in your design. Work/Landing Space...Be sure you have adequate work and landing space near/around appliances and in zones. Sometimes skimping is required when it's a small kitchen. Prep Zone...36" continuous/clear countertop and next to a water source. Experience has shown that 42" is much better. Cooking Zone...See Cooktop/Range Cleanup Zone...See "Sink - Only or Cleanup Sink" Sink - Only or Cleanup Sink...A minimum of 24" of clear counterspace on one side of the sink, and 18" on the other side with the 24" at the same counter height as the sink. Sink - Prep... A minimum of 6" of clear counterspace on one side of the prep sink and 36" of clear prep workspace on the other side (again, 42" is much better). Refrigerator...A minimum of 15" of clear counterspace on the handle side of the refrigerator or on either side of a side-by-side or no more than 48" across from the refrigerator. If an oven is next to the refrigerator, the refrigerator should be the one placed next to counterspace. Ovens (Wall)...A minimum of 15" of clear landing space next to or above an oven if there it is on an aisle with through-traffic If it's on an aisle with no through-traffic, then the 15" can be across from it. MW...A minimum of 15" of clear landing space above, below, or nest to the MW. Counterspace if two zones/appliances are next to each other…Take the longest of the two and add 12". Cooktop/Range -- If the range/cooktop is against the wall, a minimum of 9" of counterspace b/w the wall (protected by flame retardant material) and the range/cooktop. -- If the range/cooktop is on the end of a run that is open, a minimum of 18" of counterspace is needed for both emergency landing space and a safety zone/buffer b/w the range/cooktop and end of the counter. -- The other side of the range/cooktop should have a minimum of 24" for both emergency landing space and workspace. -- If the range/cooktop is in an island or peninsula with no seating behind the range/cooktop, then there should be a minimum of 18" b/w the back of the range/cooktop and the back counter edge of the island/peninsula. -- If the range/cooktop is in an island or peninsula with seating behind the range/cooktop, then there should be a minimum of 24" b/w the back of the range/cooktop and the back counter edge of the island/peninsula. -- Note: For functionality, at least 24" on each side is better, regardless of location of cooktop/range. This space can be shared with the Prep Zone on one side; if it is, then there should be at least 48" (36" + 12") on the side shared with the Prep Zone. -- Check your local Code. Some local Codes are more restrictive. If not, stick to these recommendations.