Anonymous wrote:We did a counter height peninsula with no seating when we gutted a 10x11 kitchen and took down the wall to dining room. Put some drawers and a micro drawer into in. It is very functional prep space and also great for serving buffet style close to the dining room table.
Yes we now have an ear in kitchen instead of a very formal dining room but it works for us. Just makes me clean up more before people come over.
Anonymous wrote:My perspective is that a formal dining room that is open to the kitchen isn’t actually formal. I especially object when there is bar seating jammed in next to the dining table.
If it were my house I might eliminate the island/peninsula and do the kitchen around the perimeter with as much furniture or furniture-like cabinetry as possible, then put a large table in the middle of the room to use as food pre workspace/homework/etc most of the time and treat it like a “chef’s table” for formal dining.
BUT, a lot of people like to have standing workspace (counter height) that faces the living area and they wouldn’t like my solution and would prefer a peninsula. Plus some people would say I “lost” the dining room and now just have an eat in kitchen. I disagree but yada yada yada.
I do think that no matter what, if you have a smaller home where the kitchen is visible, you MUST identify a coherent design style and make sure all of your interior architecture and finishes suit each other. This is not the moment to look at a jillion kitchen pictures and pick out the cement tile you loved in a glass house in a California unless you have a huge row house that you’re taking to the studs and redoing all the interiors/moldings/finishes in a new and consistent style.
Anonymous wrote:Making efficient use of space never goes out of style. I'd rather the workspace and storage than any trend.

Anonymous wrote:Optimizing functionality in constrained spaces doesn’t go out of style. Just make sure you have enough circulation and don’t oversize it.