Workshop Kitchen + Bar

Workshop Kitchen + Bar Restaurant Review:

When this hip restaurant first came on the scene, the focus was on its innovative design, which consisted of hard concrete surfaces and Edison-style lighting tucked into a historic 1920s building. That hasn't changed, but the ease with which the meals are executed has improved. Chef-owner Michael Beckman's menu is small and interesting, with dishes like the house-cured gravlax tartine served on grilled rye with horseradish cream, quail egg and dill with a spray of Meyer lemon zest. The 18-ounce rib-eye is Prime aged, grilled over wood fire and paired with roasted cipollini onions with bone marrow butter. Weekend brunch includes plenty of egg selections; however, it's the Maine lobster breakfast burrito that’s featured with its flour tortilla coddling lobster, prosciutto, potatoes and cannellini beans. While the wine list is nice, it's the handcrafted cocktails that take center stage; for instance, the “Palm Springer” is made with vodka, fresh pineapple juice, house-made grenadine and bitters. This libation is certainly delicious, but it's likely its moniker is what drives out-of-towners to imbibe.