Insufficient accounting for the humans that need to use the space. The balance is badly off. You need a set of actual room measurements and to hire an actual kitchen designer.

This is a kitchen designers plan.

We have one wall and an island and that is it to work with.

A floorplan would be more helpful than the 3D drawings. Better to see traffic flow.

This is overhead view.

There are multiple tragic patterns hat cannot be changed. The walls are 3 brick thick and it is what it is. I am looking mostly for opinions. There are 47 in btw the wall cabinets and island. 44 in from end of island to window and 49 in from other end of island and doorway opening.

Traffic not tragic lol.

Verbo seems to think it's tragic, but given what you have to work with in an old house with brick exterior, I think you have a basically functional layout. Make all the base cabinets drawers rather than roll-outs, and read the NKBA guidelines to make sure you have the recommended clearances.

NKBA guidelines

New to Kitchens? Read me first.

Discussions--all drawer bases

Discussions--dishes in drawers

If you have a wide pantry cabinet next to the frig instead of two narrower ones on either side of it I think that will be less expensive, and I would prefer it. Whether you will prefer it or not depends on what you're planning on storing there. Do you have standing storage somewhere for cookie sheets, muffin tins, cutting boards, etc.? I think the plan looks pretty good - considering the limitations it's really good. Just keep in mind that you will lose some of your clearance space with countertop overhangs and 48" is nice spacing - more is better (to a point). Will you use five counter stools?

Thx you both so much. I really appreciate the encouragement. I was feeling so be down from the prior comment from Verbo. I like our kitchen designer. He has worded hard with us. I think 4 stools.

The overhead view is a bit misleading I think - you will have a 9 foot island, which will accommodate 4 stools depending on how big your stools are and how your overhang is supported (looks cantilevered so make sure you have support).

I would move the DW to the end of the island (towards the fridge) and offset the sink so you have sufficient prep space next to the sink...you want 36" minimum there, but more is better. That will allow you to get a larger drawer stack in your prep space, as you'll get those small 15" drawers combined with the 15" cabinet.

I don't love the DW in front of the fridge either, but the other option is worse IMO (DW in front of range). It just means you can't have both cleanup and cooking happening simultaneously but that's not the end of the world.

What do you plan on using the 15" pullouts next to the range for? In most cases, those are not considered very functional...

ETA also agree with doing one full pantry cabinet instead of 2 skinny ones on either side of the fridge.

Oh my god this is so great thank you so much this is exactly what I need. I’m not sure about the 15 inch pull outs originally the designer made them 12 inch pull outs. He has one as a pull out pantry and The other for spices. What do you suggest?

The pullout base cabinets are best for tray/cutting board storage or larger bottles of oil, vinegar, etc, but not for spices. Check out the various Rev-a-Shelf organizers. Spices are great in a drawer.
I also like the one pantry rather than two narrower ones flanking the refrigerator.

There is another thread going now about spice storage in pullouts next to a range. I would say based on my non-scientific layman's interpretation of responses that 1/10 people like spice pullouts next to their range. Maybe you are that 1...but if not...

How many spices do you use regularly? I use about 25, and I cook almost daily from scratch (dressings too) and pretty much every type of cuisine. It sounds counterintuitive but the better the cook I've become, the less I've needed in the kitchen. But that's neither here nor there. What do YOU need? I'm a huge advocate for spice drawers. They are so accessible, you can see everything when you open the drawer (no need to look from the side or top). I have mine in my prep space. My island is similar to yours (if you push your DW & sink over). This is mine (except the correct dim is 120" not 114"):

My spices are above my trash/recycle. The 3 drawer stack is all my prep tools/bowls. My only regret about it is not having a skinny 6" cabinet for cutting boards in this space (I don't like my cutting boards in drawers).

I cook mise en place, so having all of this in prep is best for the way I cook. If you use spices while you're cooking (actively adding spices in that you don't premix or premeasure) then maybe a drawer next to your range would work better. But I think spice drawer storage is one of the best ways.

I like vertical storage for sheet pans & cutting boards, but otherwise I'm not a big fan of skinny pullouts.

Are those inset cabinets? With limited space I would want to maximize my storage by using frameless (euro style) full overlay cabinets. Add slightly deeper end panels to give you the inset look.

They are inset. We live in an 1865 farmhouse and the look is so spot on. I don’t cook a ton. I would say a fair amount. I always like to idea of a spice drawer vs pull out. What can you do with a 15 in cabinet then? I thought a pull out for trays, spice / pantry space for the other.
To the right of the stove is 48 in and to the left is 57. It’s limiting.