{"id":50630,"date":"2018-12-23T09:04:06","date_gmt":"2018-12-23T15:04:06","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=50630"},"modified":"2026-04-12T11:43:08","modified_gmt":"2026-04-12T17:43:08","slug":"workshop-kitchen-bar-palm-springs-california","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=50630","title":{"rendered":"Workshop Kitchen + Bar – Palm Springs, California"},"content":{"rendered":"
\n
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It’s a Wonder Every Seat on the Patio Wasn’t Occupied Even at the Unholy Hour of 10AM<\/figcaption><\/figure>\n

“Good restaurant design is about achieving equilibrium between the food, service and design<\/span><\/em>
\n– in effect telling a complete story<\/span><\/em>.”
\n~ David Rockwell, American Architect<\/span><\/strong><\/p>\n

Andy Rooney, the curmudgeonly commentator on television\u2019s\u00a060 Minutes<\/em>\u00a0didn\u2019t like food that\u2019s \u201ctoo carefully arranged<\/em>;” declaring “it makes me think that the chef is spending too much time arranging and not enough time cooking,”<\/em>\u00a0adding\u00a0“If I wanted a picture I\u2019d buy a painting<\/em>.\u201d\u00a0 Those of us who write about food not only notice, we enjoy eye-pleasing artful plating, especially when everything is where it should be for optimum harmony, balance and appearance.\u00a0 We like plate syzygy. The balance of color, texture and appearance gives us pause to reflect on how great everything looks before our taste buds confirm what our eyes already know.\u00a0 <\/span><\/p>\n

Admittedly not all of us pay much attention to restaurant design (form, function and space utilization) though we do appreciate “ambiance” which isn’t exactly the same thing.\u00a0 “What’s the difference?,” you ask.\u00a0 Design as a whole is a reflection of the owner, the menu and all operational aspects of the restaurant.\u00a0 Ambiance is a subset of design, encompassing five critical experiential elements: light quality, noise level, space and scale, touch (tactile elements such as natural wood grains, soft leather and fabric slick, polished metal, stone and glass)\u00a0 and smell.\u00a0\u00a0<\/span><\/p>\n

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James Beard Award-Winning Restaurant Design<\/figcaption><\/figure>\n

When it comes to modern design, Mayfair<\/em>, the world’s largest online-only retailer for home decor and furnishings, proclaims Palm Springs as one of the most stylish cities in America, ranking it ahead of such fashionably elegant and chic cities as Beverly Hills and Miami.\u00a0 Architectural Digest<\/em> calls Palm Springs “Mod Mecca.”\u00a0 It hasn’t always been that way, especially for the heavily trafficked Uptown area’s southern flank. Downtrodden and timeworn, the area was in danger of\u00a0 becoming a blight on the city until the city purchased and spent more than half a million dollars upgrading historic a 3.5 acre historic property in the area.\u00a0 Restorations included the historic El Paseo Building, a circa 1920s Spanish Colonial Revival-style complex.\u00a0 <\/span><\/p>\n

The El Paseo Building was built around a courtyard and once served as home to the El Paseo Theatre.\u00a0<\/span>In 2011, the Workshop Kitchen + Bar moved into the building.\u00a0 Three years later, the restaurant earned a James Beard Foundation award for\u00a0best restaurant design.\u00a0 Vestiges of the edifice’s former life as a theater are few save for 27 foot high ceilings.\u00a0 \u00a0Architect<\/strong><\/a>, a highly-respected trade journal describes the space’s transformation using such terms as “Brutalist<\/em>,\u00a0ecclesiastic design approach,\u00a0monolithic concrete booths,\u00a0monolithic altarpiece.”\u00a0 <\/em>And you thought your humble blogger uses\u00a0sesquipedalian terms.<\/span><\/p>\n

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James Beard Award<\/figcaption><\/figure>\n

Admittedly neither my Kim or I understand monochromatic concretious design elements, preferring brighter colors, woods and fabrics.\u00a0 That doesn’t mean we couldn’t appreciate the interior design which we (or at least me) didn’t find cold or impersonal at all.\u00a0 James Beard Award not withstanding, we would have preferred dining in the courtyard even had our debonair dachshund The Dude not been accompanying us.\u00a0 The Dude, as always, was in his element, flirting with the women and drawing admiring looks from every gender.<\/span><\/p>\n

Shortly after being seated, we experienced a sense of deja vu upon espying Levy, the perpetually smiling server who had taken such good care of us at Cheeky’s<\/strong><\/a> during our 2017 visit.\u00a0 He was thrilled to see his smiling countenance on my review of Cheeky’s and happily posed for another photo, the 2018 edition so to speak.\u00a0 Levy indulged my preference for speaking Spanish while graciously keeping my Kim abreast of what we were saying (though she understands much more than she lets on).\u00a0 \u00a0Levy still works at Cheeky’s, but helps out at the Workshop during Sunday brunch.<\/span><\/p>\n

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Levy, our Favorite Coachella Valley server<\/figcaption><\/figure>\n

Chef-owner Michael Beckman wants his restaurant to be a communal and cozy gathering place in which diners can enjoy a market-driven menu comprised of fresh, seasonal food highlights harvested from local farms.\u00a0 \u00a0Workshop’s design includes “large monolithic booths” flanking a 35-foot-long communal table that runs down the center of the restaurant.\u00a0 Custom lighting fixtures hang down from the 27-foot ceilings.\u00a0 It’s a minimalist approach to restaurant design, but it’s an approach that seems to appeal to a younger crowd, at least on the pleasant Sunday morning in which we enjoyed brunch.<\/span><\/p>\n

Under spacious skies, the patio offers a contrasting experience to the dramatic indoor space.\u00a0 Verdant shrubs and trees offer shade for some tables, but more of them rely on umbrellas.\u00a0 As has oft been our experience in the Coachella Valley, locals were conspicuous by their attire.\u00a0 Locals were the ones wearing jackets and sweaters for the unseasonably cool 65-degree morning.\u00a0 Visitors like us wore short-sleeved shirts and open-toed sandals while reveling in the much better weather that we’d left behind.\u00a0 \u00a0Regardless of tolerance, many were enjoying\u00a0Stumptown Coffee<\/strong><\/a>, a Portland roasted blend.\u00a0 It’s a good, strong coffee, very enjoyable while perusing the menu.<\/span><\/p>\n

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Levian bread with butter and apricot compote<\/figcaption><\/figure>\n

Every section of the brunch menu is a joy to peruse and a challenge to decide what to have.\u00a0 Egg dishes ranging from the simple (eggs\u00a0any style, choice of black pepper bacon or homemade breakfast pork sausage) to the sublime (blue crab eggs Benedict) lead off\u00a0 the menu followed by “plates,” eight entree-sized dishes.\u00a0 Plates garnered much of our attention and provided the greatest challenge as to what we should order.\u00a0 Would it be the house pastrami reuben, duck egg huevos rancheros or something equally intriguing?\u00a0 Three items, including Belgian waffles and whole grain pancakes are listed in the “Sweet Side” section of the menu.\u00a0 Raw veggies, sides and breads fill out a very interesting and inviting menu.\u00a0\u00a0<\/span><\/p>\n

We got excellent recommendations from Levy, including the proper pronunciation for levain bread<\/strong><\/em> (it’s not pronounced like Elton John’s song Levon as I’d told my Kim).\u00a0 Levain, he explained, is a bread starter, a leavening agent used in place of yeast to make dough rise.\u00a0 As with all starters,\u00a0once it’s mixed into\u00a0bread<\/span>\u00a0dough, a portion of the\u00a0bread<\/span>\u00a0dough can be removed, put back in the starter receptacle, and remixed with flour and water to maintain the starter so it is readily available for the next batch of\u00a0bread<\/span>.\u00a0 Forget the scientific properties of levain bread.\u00a0 All you knead…er, need to know is that it’s delicious.\u00a0 \u00a0Workshop serves\u00a0mesquite grilled slices with butter and an apricot compote that’ll blow your mind.\u00a0 This is the type of toast worth getting up for.<\/span><\/p>\n

\"\"
Half Avocado<\/figcaption><\/figure>\n

Real Simple<\/strong><\/a>, an “online go-to site for those who are looking to make life easier” calls avocados a “breakfast superhero<\/em>,” explaining “packed with healthy fats and fiber, this delicious fruit is a healthy breakfast choice dressed up in an irresistibly creamy package<\/em>.”\u00a0 Sounds good to me.\u00a0 So did Workshop Kitchen’s half avocado<\/strong><\/em> side dish\u00a0baked with Drake (and I had thought they only made coffee cakes<\/strong><\/a>) farm\u2019s goat cheese, drizzled with honey and chopped almonds.\u00a0 The earthy, tart goat cheese filled the cavity where the avocado pit once was with more spread atop the lusciously rich, creamy, buttery avocado.\u00a0 Shaved onions (perhaps Marcona) offered a textural contrast as did the arugula and micro greens.\u00a0 The honey was a sweet counterbalance to the other flavors.\u00a0 If avocados are a breakfast superhero, their secret identities should be immediately and widely divulged.<\/span><\/p>\n

My Kim surprised me with her choice of pulled pork belly tostaditas<\/strong><\/em> (market radish salad, iceberg, chipotle crema, grilled pineapple salsa), a dish she probably would not have ordered in New Mexico.\u00a0 This was one of those dishes in which every element comes together magnificently and every ingredient contributes either texture or flavor (or both).\u00a0 Three corn tostadas about the size of most Mexican sopes are blanketed by the colorful melange of toppings.\u00a0 Pick up an individual toastadita and you risk copious spillage.\u00a0 Employ a fork and there’ll be less mess, but you’ll crack the crispy corn tortillas (a capital offense for me).\u00a0 Save for the flavorless iceberg lettuce, you’ll discern every component of\u00a0 this dish with several flavor profiles really standing out–the smoky, invigorating chipotle crema, the sweet, juicy pineapple salsa and the “pulled” pork belly which was actually cubed.<\/span><\/p>\n

\"\"
Pulled Pork Belly Tostaditas<\/figcaption><\/figure>\n

Three of the eight “plates” dishes were Mexican-inspired.\u00a0 Levy told us they’re very popular.\u00a0 He recommended the Maine lobster breakfast burrito<\/strong><\/em> (breakfast potatoes, eggs, avocado, prosciutto, cannellini beans, smoky fresh salsa), a good idea conceptually and one executed especially well by the Workshop Kitchen team.\u00a0 \u00a0Because of its sweet, delicate flavor, I had feared the lobster would get lost among other stronger flavors, especially the breakfast potatoes and cannellini beans, but there was just enough claw and knuckle meat that the lobster made its presence felt.\u00a0 Though it could be eaten as a handheld burrito, there’s just something about lobster that elevates even the way you eat burritos.\u00a0 Besides that, they tend to last longer if you use a fork.\u00a0 This was another dish in which excellent parts made for an even better whole, an outstanding breakfast burrito.<\/span><\/p>\n

The Workshop Kitchen + Bar is one of Eater’s\u00a018 essential Palm Springs restaurants<\/strong>\u00a0<\/a>for Winter, 2018, signifying it as “a restaurant which defines dining.”\u00a0 Eater’s essential restaurants “don\u2019t just exemplify culinary excellence \u2014 they foster hospitality and pleasure and purpose in their communities.”\u00a0 Yeah, yeah, kumbaya and all that.\u00a0 It’s a terrific restaurant in a great setting where the food is every bit as good as the milieu in which it’s enjoyed.\u00a0 \u00a0It’s at the forefront of the Palm Springs continuing ascendency as a dining destination.<\/span><\/p>\n

\"\"
Maine Lobster Breakfast Burrito<\/figcaption><\/figure>\n

The Workshop Kitchen + Bar is so much more than a well designed, architectural and esthetic masterpiece.\u00a0 It’s a great dining destination for Sunday brunch.<\/span><\/p>\n

Workshop Kitchen + Bar<\/strong>
\n800 N Palm Canyon Drive
\nPalm Springs, California<\/strong>
\n(760)\u00a0459-3451
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 23 December 2018
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Maine Lobster Breakfast Burrito,\u00a0Pulled Pork Belly Tostaditas,\u00a0Mesquite Grilled Levain Bread with Apricot Compote and Butter, Half Avocado
\nREVIEW #1084<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Good restaurant design is about achieving equilibrium between the food, service and design – in effect telling a complete story.” ~ David Rockwell, American Architect Andy Rooney, the curmudgeonly commentator on television\u2019s\u00a060 Minutes\u00a0didn\u2019t like food that\u2019s \u201ctoo carefully arranged;” declaring “it makes me think that the chef is spending too much time arranging and not enough time cooking,”\u00a0adding\u00a0“If I wanted a picture I\u2019d buy a painting.\u201d\u00a0 Those of us who write about food not only notice, we enjoy eye-pleasing artful plating, especially when everything is where it should be for optimum harmony, balance and appearance.\u00a0 We like plate syzygy. The balance of color, texture and appearance gives us pause to reflect on how great everything looks before our taste buds…<\/p>\n","protected":false},"author":1,"featured_media":50649,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,46,703,5671,5647,5667,553],"tags":[],"class_list":["post-50630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-california","category-dog-friendly","category-michelin-selected-restaurant","category-rating-n-r","category-restaurants-which-have-earned-michelin-honors","category-across-america"],"yoast_head":"\nWorkshop Kitchen + Bar - Palm Springs, California - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=50630\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Workshop Kitchen + Bar - Palm Springs, California - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Good restaurant design is about achieving equilibrium between the food, service and design – in effect telling a complete story.” ~ David Rockwell, American Architect Andy Rooney, the curmudgeonly commentator on television\u2019s\u00a060 Minutes\u00a0didn\u2019t like food that\u2019s \u201ctoo carefully arranged;” declaring “it makes me think that the chef is spending too much time arranging and not enough time cooking,”\u00a0adding\u00a0“If I wanted a picture I\u2019d buy a painting.\u201d\u00a0 Those of us who write about food not only notice, we enjoy eye-pleasing artful plating, especially when everything is where it should be for optimum harmony, balance and appearance.\u00a0 We like plate syzygy. 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