Also, cpartist, dining room only used on major holidays 3-4 x's at most a year so no worry. So if you only use it 3-4x a year, why are you building one in? Wouldn't it make more sense to combine the kitchen/dining into one space with room to expand at holiday times? I'm in the same boat as you. Mostly I do buffet style parties and with the exception of holidays, we don't sit down to dinner so I have one dining area that is part of my kitchen and can extend into the living area if needed. Why build something that will cost major bucks and only be used 3-4x a year? Guests will access front door and not garage door so no powder room there to see. On the small area you showed, it looked like the front entry since it says entry. As far as pathways,good input. I think I will have to really think my new furniture as to make sure the new stuff isn't overly large and overstuffed to maintain those thoroughfares. It will be mostly just us two at most times but I will really have to plan for furniture so thanks. Make sure your house has an organizing "spine" to it because when you have an organizing "spine" it helps make it much easier to move about and have good flow throughout. I've been in builder open houses where my friend and I were constantly guessing where to go next and what would be behind door #1. When a house is laid out well, with rooms only 1-2 rooms deep, one doesn't need to try and figure that out. It seems to lay itself out in an orderly flow. I'm excited to have kitchen so close to master. Dogs get up early and nice to be so close. I don't have an issue with it being close to the kitchen. That's personal choice. I have an issue with you having to walk through your work zone to get to the kitchen. That is not so good. The best homes I've seen with the kitchen near the master either have a path between dining area and kitchen to master or the master is off a separate hallway. In either case one doesn't have to walk through the kitchen to get to the master. Again this speaks of good flow and natural flow. The pantry will have a hidden entry (will look like wall cabinetry but will have a concealed door.(look like uppers and lowers but the "cabinet" pulls will open the one large door on either side) I like a hidden entry but I absolutely would not do a double door entry. And in this case I'm not sure it's the best use of space. Also, what do think about swapping the fridge and wall oven placement? Since cpartist said its roller skate distance, maybe I should. Yes that will help but your kitchen will not work for aging in place and that should be a consideration. I realize you're healthy now, but stuff happens. The best is to have an L shaped perimeter so you can slide your food stuff from sink to cooktop. That's what I did with my perimeter. In fact, I bucked what is commonly done by putting my cleanup sink on the island and my prep sink on the perimeter for just that reason. My Mom had Parkinsons and used a walker. She could easily wash and prep her food stuff and then slide it over to the cooktop because the sink was on the same counter run. However she needed help for carrying stuff. Roller skate distance can also indicate a barrier island and/or a kitchen that's overly large. You can have a smaller, efficient kitchen, esp with a large pantry, and you can have a large, inefficient kitchen. My parents had the latter at their retirement home, which influenced us greatly for our new house. So very true. Do yourself a favor and in your mind try making a meal in that kitchen. You'll quickly see it's very inefficient. And the other comment about where we would eat, BeckySharp, we sit at the bar mainly all the time. If you had the dining table as part of the kitchen and not so far away, you'd use it more often. Especially as you age in place you may or may not find the counter height stools harder to maneuver onto. Hence my suggestion that you build the dining room as part of the kitchen. We've had a formal dining room and basically hardly used it but when we do have the larger gatherings it's nice to have. So you're willing to spend what is possibly $20k-$30k for a space you'll use 4x a year when as mentioned you can combine the two spaces to make it much more functional for now and the future? How many can I seat comfortably on that size bar? Is the rule 24" or 36"? 24"

Is there seating at the island? Too many offsets, corners and discontinuous work surfaces. Drawing too fuzzy to see dimensions. The stair winders won't pass inspection in most of the US. Stair width appears small too. Is this a revision to a stock plan? 2018 IRC:

The big problem in this layout is that almost all your best counter space /work space is in the "L". So you'll do your work away from the sink / with your back to the dining room and the living room. The space in the red circle should be your primary work space ... but the refrigerator and the hidden pantry entrance are eating it up. I'd open the pantry from the mudroom. Stepping around the corner will not be a difficulty, and you'll open up all that space in your prime work area. Alternately, you could enter the other end of the long pantry ... that is, place a door so that it'd be "in the L". This would preserve your prime work space near the sink /would still keep your pantry door IN the kitchen. I'd also move the refrigerator over by the stove. Get it out of this prime work area. It's not a lot farther from the dining table - get bigger drinking glasses. Seriously, you're a young family (with presumably no mobility issues), and it's not going to be a hardship. If you keep the refrigerator in its current spot, look into the possibility of recessing it. That is, stealing a bit of space from the mudroom so the refrigerator can "sit back". Or go with a counter-depth model. With the refrigerator moved to the less-used side of the room, I'd shrink the 5' work aisle a bit. You CAN have too much space. My two cabinet runs are about 5'6" apart, and it's too much -- the two sides don't play well together, and I find myself ignoring one side altogether (and if you recess the refrigerator, you won't need this much width.) Test it this way: Go down to Lowes and walk through their sample kitchens -- you'll find that they place their cabinets /islands about 3 1/2' apart. 3 1/2 - 4' is a comfortable amount. What's the Food Cabinet on the far end near the stove? With a large pantry, why do you need this? Specifics I think everyone needs to consider -- much of this has to do with "walking through" a typical day: How do you serve family meals? From the stove, or do you put bowls on the table? When you have a larger group, where would you set out food? drinks? dessert? Where do you put away leftovers -- from the table or from the storve? Do you have storage containers /plastic wrap stored in this area? Where do you imagine your "always outs" sitting on the counter? I mean, your coffee pot, canisters, cookie jar, bowl of fruit. If you don't plan for these, they'll be in the way. Where's your trash can? Do you have a short taking-trash-outside traffic pattern? Where's your recycling? What are you putting in the corner of the kitchen? Where's your always-hard-to-place microwave? Where's your fire extinguisher? Is your glassware stored so that it's handy to the refrigerator? Is your tableware stored on the end near the dining room? Do you have sharp knives near the sink? Overall, I'd give this kitchen a C+. Its function looks average. I'd say + because of the large pantry.

No, the architect hasn't finished all the details lol, this is a 95% plan. The bedroom will have a door from the hallway. The closet will have hanging shelves for clothes on the far wall with about 4' and on the bathroom wall have build ins leaving about 32" of space to stand.