Still can't find that article but I did find inspiration photos for you. Several of them show banquettes with angled corners and round or oval tables that I think would work well in your space. I have to echo what rhome said. We're not trying to be harsh but we do see errors in your plan that we think you'll regret and, as someone already pointed out, you did ask for feedback. Even the best plans can benefit from feedback and tweaks so please don't take the advice personally. Here is a link that might be useful: Kitchen & Bath Ideas: banquettes

Hi Buehl, Thanks so much! I hadn't seen that link before. Unfortunately, I do not have access to a scanner, so I had to take a picture of old plans. It doesnt look great, but hope it helps. I tried adding a few lines of text to label things. The kitchen is 16' 7" x 14' 11". The kitchen opens to a dining/hearth room with fireplace. That space also bleeds into a large great room. Down the "hall", the GR is on left and office on right. Past the office is the front door, stairs down to lower level, and then finally the master area. I am open to ANY suggestions. This is planned as the "forever home" and I want to get it right. It is just me and my husband, with our adult daughter visiting occasionally. We may have a few family members come for family gatherings at times. Mostly, it is just me in the kitchen. The "prep sink" is mostly so my husband can get water, fill the coffee pot or rinse a glass without getting in my way (this happens often lol) and I also liked that it was fairly close to the range, in case I need water for cooking or to use a strainer. Im not worried at all about traffic. My big thing is wanting to fit the 48" bluestar, but also keep my 30" deep drawers flanking it on both sides (for my heavy pots, etc). I also want to be sure I have drawers for cooking utensils, knives, eating utensils, etc well planned and near cooking area. I really am considering removing blind corner pull outs and putting in just drawers for these items. Please see the layout pictures at the beginning of my post for the most recent cabs & layout. Here is the picture from our old plans: Thank you so much!!

Hi, Hmgbrd5. I really think the copper and blue would look wonderful, black counter not so much, but that's so subjective. Don't get cranky at feedback. Information like the view through the kitchen, and that you never ate in the kitchen in the first place, is critical to understanding from this side of the screen. I didn't know about the view line on reading your post, for instance. Half the people coming here are have no problem with it, but keeping the view genuinely nice would actually be just as important to me as you. And I really can see, now, the charming vignette of your blue hutch and table and chairs right by the doors to the garden. I like it a lot and my only thought for that area is how to make sure it develops into a beloved, very well used corner from mere vignette? Who do you believe will be using it? Do you have room for a table and chairs there? Would you set them diagonally? Would it be comfy enough for relaxing and chatting, or would a creaky, cushy old wicker chair do better (just DH and me here, and that would bring him in to keep him company while I worked)? In any case, since none of it's built in, it can develop over time. Back to the real, built-in-type ssues. I always look for where work would be performed (i.e., would I want to work there?). In your space that's going to be somewhere along the typical refrigerator-sink-stove production line, which, of course, forms the usual "work triangle" in some shape. What's good about your layout to me is that those three critical elements are very convenient to each other. The work triangle is entirely within your L-counter. Super. Except, Where's the really good work space to stand at day after day putting meals together? Even if you devoted the largish counter to the right of your sink to scullery, you don't have enough prep room to its left. Yes, there's island counter, but it's across an aisle from your production line; your triangle doesn't cross it. The only reason to go over there would be that you didn't have enough room in your triangle. NOT a good reason. You don't want to constantly be carrying stuff across to it from the refrigerator, over to the sink, back to the island, back to the stove. Or refrigerator to sink, then detouring to the island--when the stove was right there next to the sink. But, I do like the general openness of your layout and would want to keep that if it were mine, the area left of the stove couldn't be a kitchen mess-view for me either, and I don't like useless islands cluttering everything up and getting in the way. For me, the key to unlocking this puzzle would be giving your in-the-way island important function, literally becoming a self-contained work center of its own, by moving cleanup to it. Back to the L-counter: Without cleanup sink and DW, you would then have a wonderfully spacious and, I think, delightful work area overlooking the garden. It's so spacious that you could establish a complete meal preparation triangle there by putting a prep sink in the corner near the refrigerator, where veggies, etc., are stored. Thus, your production line would move smoothly counterclockwise from fridge, to sink/large main prep area, to stove, with pivots to drop used bowls, pots, etc., in the sink or directly into the dishwasher in the island. (My island-to-DW-counter distance is 39-3/4"--just measured, which is enough to turn, open and dump, and you have even more.) This would work very nicely for ME.... :) (Came back to correct left-right. Hope I got it together.) This post was edited by rosie on Tue, Jul 2, 13 at 18:01

Here's my list of what I would consider. Others have mentioned most of these, I think. 1. Range wall. Drawer stacks next to the fridge. I personally wouldn't worry about symmetry in the base cabinets. Center the range between the corner and the fridge and keep the wall cabinets symmetrical, which I think you have done. Is the cabinet on the right end of the range wall a blind corner pullout? If not, why not use drawers here. 2. Island Move the prep sink closer to the fridge, not across from the range as it is now. This would be a real nuisance if someone was cooking and another person was prepping. Does anything go between the island and the windows to the right? If that is just waste space, yes, I would make the island longer and put a drawer stack in. Not so if you will have a table there. Can you make the island wider? Do you need almost 9 feet of seating at the island? Is the dining table right below the island? Or to the right of it? Even without lengthening the island, you could certainly use a 2' drawer stack on the seating side and still have room for seating for three if the island were wider. Drawers here would be a great place for table linens, among other things. 3. Sink wall Why no wall cabs on sink wall? You can use the easy reach corner wall cabs here and it looks like another four or five feet of cabs between sink and door. That's a lot of storage to lose. And it's awfully nice to have dishes and glassware stored right by the dishwasher. I agree with numbersjunkie about putting one of the trash receptacles under the cleanup sink, assuming there is another one is by the prep sink. Most of the trash is generated during prep. And you could certainly use another drawer stack. I understand wanting the sink centered on the window which means that DW and trash, if that is what it is, must be on the left side of the sink. Certainly not optimal. Overall comment: 1. You only have 5 deep storage drawers. I would really try to find space for more. The little top drawers are nice, but don't hold much. I had no idea how much I would love drawers. I'm watching the Olympics as I type this. Hope it makes sense.