workshop kitchen + bar

without doubt a polarizing spot in palm springs, several publications calling it the best restaurant in coachella valley while many locals and tourists have harshly criticized chef michael beckman’s cuisine as overpriced and underwhelming it was with reservations made over a week in advance that dinner was planned atworkshopkitchen + bar, a 7:30pm seating easy to obtain but solo diners unfortunately relegated to the restaurant’s central communal table.

originally opened in 2011 and awarded a james beard award for best restaurant design several years later, a setting spanning the interior and courtyard of the historic el paseo building blending indoor alcoves and a well-stocked bar with an open patio with the sort of lighting that makes everyone seem a little more glamorous, it was after a bit of time spent locating the hostess stand that the reservation was confirmed and with seating offered on backless cubes at the center of the indoor space it was not long before water was filled with food and beverage menus presented.

seated to the left of a late-50’s couple loudly proclaiming themselves “foodies” despite not knowing what romanesco or gravlax were, with a husband and his pregnant wife sporting more dietary restrictions than most further down the table, it was after lengthy perusal of the menu that the decision was made to begin with two “smalls” before placing orders for more substantial things, the choice to forgo cocktails clearly disappointing a hirsuit server who was efficient yet abrupt with a hipster sort of indifference to the bulk of his tables.

describing the menu as “market-driven” and “seasonal,” more a case of expected nomenclature than actual fact as the bulk of the plates seem not to have changed much from those seen on social media from months and years past, it was having given the go-ahead to serve items as they were ready that both plates arrived simultaneously, the “duck study” a fairly bland dish of pan-cooked rice and eggs with no fowl to be seen while the $15 braised pork cheek fries presented a mountain of matchstick potatoes atop a pool of red curry with a few slices of dried-protein, thin slices of radish and a few brussels sprout leaves.

reportedly trained in several european countries including a stint at michelin 3* lameloise, though nothing about the chorizo pizza or visually unappealing black cod presented to the “foodie” couple indicated chef beckman to have any more or less talent than the rest of palm spring’s chefs, it was after some thought that the decision was made to forgo any further foray into the savory side of the menu that dessert was requested, the apple tarte tatin a respectable version of the classic with tender fruit served glistening and hot beneath a melting ball of ice cream atop the flaky crust.

i’m spending a long weekend in california’s desert country, in this nostalgic hideaway for hollywood stars. it was a last-minute trip planned to escape the rain and cold of northern california, so it’s ironic that i’m writing this today on a rainy day in palm springs. to get out of the rain, i dropped intoworkshopkitchen + bar for sunday brunch. this modern restaurant in the city’s uptown arts and antique district is a stark contrast to the retro diner-type restaurants that are commonly found around town. it’s evident once you walk in and see the cavernous space with concrete walls and tables (the space won a best restaurant design award from the james beard foundation last year).

a former opera singer serves dinner atworkshopkitchen + bar

a surprising new entry into the ps dining scene,workshopkitchen + bar pushes the foodie envelope with their farm to table approach. owners michael beckman and joseph mourani have realized a contemporary, somewhat austere modernist industrial design in a beautiful colonial building with cathedral ceilings, pillars, trusses and 17' high barn windows which offers a compelling staging point for their 'americana' style of food, offering everything from wood-fired pizza, sous-vide offerings, duck rillette, pan-roasted scallops, black truffle risotto, to large format plates that are great for a 'family service' style evening of shared food and conversation. and this is exactly what we ordered: whole grilled organic chicken diavolo, served with two sides of kabocha squash and red sage quinoa. not understanding portion sizes, we include a beet and quinoa salad with wild arugula, citrus and ricotta salata and craving some winter veggies, a shaved brussel sprout salad graced with toasted hazelnuts, persimmon and pomegranate, splashed with some aged balsamic and oil and a dusting of pecorino romano. we left feeling well fed with plenty left on the wooden groaning board if we chose to doggy-bag it.

after researching some fine dining restaurants on yelp , we decided to go toworkshopkitchen + bar for dinner. it boasts a large open air enclosed patio and a large indoor dining room with booths along the sides and a long communal table running down the centre of the restaurant. the restaurant is an architectural masterpiece, with great decor and ambiance, and great food and service to match.

haiku review: breakfast burrito… with lobster and duck fat fries.workshopkitchen/bar!

too soon to tell.... we were excited at the prospect of trying a new palm springs restaurant featuring a seasonal menu prepared by noted chefs amid an interior that is unlike anything in palm springs. while the food is good, the presentation is, hmmm... quirky. to say the least. the fact that the bar does not have bombay saphire gin dissappointed one of our martini-drinking friends right off. once seated at our table, our waitron brought our party of five four pieces of what looked to be fresh-baked bread. (i wouldn't know; i never got a piece. we requested more bread, but that never came.) she insisted that the small plates were large enough to share. (maybe, for an anorexic super model from los angeles, but not for five men.) the portions were generous for an individual diner, but hardly big enough to share. two of our diners took her word for it and ordered a ceasar salad. when they asked for salad plates, our server brought them two more bread plates. (4" x 4"). the restaurant has a wood-fired pizza oven but, while the crust looked delicious, only one pizza option was offered on the menu the night we were there. don't get me wrong; the food is good and the place is still trying to find it's footing in a very competitive market. i will give it a couple of more chances; especially want to try brunch here. once they hit their stride,workshopmay well become one of the hottest new restaurants in palm springs. if you do go, ask for michelle or richard as your server.