honestly, the best advice i've ever heard is this ::
live in the space for a year before you do any drastic remodelling.

you'll learn how you use the space and what really needs to change/what needs to stay.

that being said, if you don't want your dirty dishes on display, don't have an open concept kitchen. or get an extra deep sink/do the dishes every day (if you don't already).

and i like the more unusually-shaped island. it's interesting.

Off The cuff,First off the kitchen as per the formal drawing,is good sized but not huge, I would need some time to study it, yes Dirty dishes can be a concern,in most cases we raise & add a bar 6" , My personal feelings your sink area & bar is rather small, lots going on there.. Myself I remodeled one of my own homes , and my kitchen was 13-3 x 13 ,that opened to dining area, and my pantry was in laundry 2 steps away, and I had a very small butcher block, it looks like from your lay outs you know the standards, I will think about this and provide more input later.. My back ground is 28 years in the field , I worked about a year in kitchen sales , I was trained by a master trainer, by a orange big box, I'm trained in 20/20 This is more about thought & space planning.. If your going to move the sink you
have cost so lets think about this hmmm Elite Designs Unlimited. biz Any how you can see my skill in Photo... It's all about the work triangle..

email me a floor plan I'll do a lay out for free.. j.elite@att.net