Latest Reviews
-
Without doubt a polarizing spot in Palm Springs, several publications calling it the best Restaurant in Coachella Valley while many locals and tourist…
Michael U.
Workshop Kitchen + Bar
-
Came here with Some friends for another bday dinner, i think we were 6 total.Perfect weather to sit outside, not humid just right.-we ordered a few sm…
Tiffany Aguayo
Workshop Kitchen + Bar
-
+ Ambience and decor were top notch.= Cuisine presentation is typical for this caliber of restaurant. - Hard sell on the menu from our waiter who lite…
Trend IsFriend
Workshop Kitchen + Bar
About
Workshop Kitchen + Bar serves American and International. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
Feature List
deliverytakeaway availableindoor seatingReviews
Leave a Review
You must be logged in to post a comment.
7 Reviews on “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 Beckmans cuisine as overpriced and underwhelming it was with reservations made over a week in advance that Dinner was planned at Workshop Kitchen + Bar, a 7:30pm seating easy to obtain but solo diners unfortunately relegated to the restaurants 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-50s 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 Springs 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. endoedibles.com
Came here with Some friends for another bday dinner, i think we were 6 total.Perfect weather to sit outside, not humid just right.-we ordered a few small plates and entrees to share.I thought the roasted heirloom carrots were really tasty. The combo of walnuts, dates, goat cheese and Charmoula was very interesting. I will say some of the carrots were a little too black but I just kind of scrapped it off. $13-I also really liked the Brussels sprouts with goat cheese and beers. $14-te 22oz rib eye was great! $74 came with duck fat fried persimmons and pearl onion Ragu. Mmmmmm-the scallops were bomb $35 -we also ordered the flat iron steak, which was not my favorite, but I’m picky when it comes to ordering flat iron steak at restaurants. $29Cocktails were very good. But they are pricy. Basically this place is $$$$$It’s a cool place to try, I would come back but not if I’m paying lol. Service was good. Our server was on it, food did take forever though. Portions can be small but hey it’s one of those places
+ Ambience and decor were top notch.= Cuisine presentation is typical for this caliber of restaurant. – Hard sell on the menu from our waiter who literally took 5 minutes, it’s exhausting to hear the waiter ramble on that extensively (we remained polite to let him finish his spiel).- Bottom shelf liquor choices at a high brow locale. – Cuisine bland and was overwhelmed by additions. For example, wagyu beef itself was tasteless and plated to paste consistency. Raw onion and sauce were added to shore up the wagyu.- Wait staff was overbearing and uptight. My friends and I could not get settled in due to pestering (the restaurant was not busy, what’s the rush?).- Waiter rushed our party out. After our cuisine drew to a close we received the check and paid. The waiter proceeded to take the money, stuff check/cash into his apron, and bus the table (whilst dropping flatware on floor) while we were still finishing our cocktails. APPALLING!
Went here for Sunday brunch. Service was a bit slow, rather odd considering it was not busy when we arrived. I ordered the hemmingway special daiquiri, which was amazing. I had high expectations for the frittata, which was just so-so. It needs flavor and more cheese. I would go back again for the drinks alone, and I would definitely try the dinner menu.
Poe service. Inattentive and did not ask if all was ok. Food is not good. The chicken for two was greasy and the white meat dried out. Portions are small and price is very high particularly considering the quality. Don’t get me started about how uncomfortable the concrete booth benches are!! The manager was unprofessional so we should not be surprised by the problems they have!!
A Former Opera Singer Serves Dinner at Workshop Kitchen + BarA surprising new entry into the PS dining scene, Workshop Kitchen + 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. followsummer.net
I will probably try again. Our dishes French Fries, Beet Salad, Roasted Carrots, Enchilada and Duck. 2 virgin drinks and one Ward 8. French Fries: OK, not crispy enough, could I taste the duck fat? Not really. An indulgence but I would not order again, not worth it. The Carrots, a plate of carrot, various breeds, with dates, sounds delicious, average, the carrots were tasteless, well not all of them, but they did not wow me, I think their carrot source needs to improve. The beet salad, wonderful, not sure if they used the same carrots i ths salad but the carrots in this salad had flavour, and the strawberries, wow, what a combo with chevre, very impressed. The Veggie enchilada was very tasty, and the most reasonable main on the menu, the duck, nice flavours, the lentils were also tasty, vegetable accompanient was a salsify ( like a turnip) but the sweetness of the duck did not match with the harshness of the salsify. All drinks were great, the virgins were creative the Ward 8 was great ( yum home made grenadine), obviously a bartender ( mixoligist) who knows his/her stuff. If I were to return I would stick to the veggies they seem to be the strong suit, and to be fair, we have only been once so I have no idea how they do with fish and red meat, all of which sounded enticing.