Palm Springs: All the Food and Drinks at Workshop Kitchen

Southside Project

Southside Treatment

 

I heard about Workshop Kitchen + Bar a few years ago and kept it in mind when I got to Palm Springs. I was delighted to be invited to try the food and drinks. Trying a bunch of small plates is the way to go at Workshop.

One of the more striking drinks of the evening is the Southside Treatment. While those in LA might be more familiar with the Eastside which is a take on the classic Southside, I like Workshop’s version with the addition of avocado. And the garnish was amazing. Why not use the avocado peel? It’s definitely a striking drink.

Southside Treatment – Beefeater gin, avocado, mint, lemon, tonic

burrata

burrata

 

The food started hitting the table and burrata may have been the crowd’s favorite. With lovely fresh produce and soft cheese, no one could resist.

Priscilla Young

Priscilla Young

 

While at the Selvarey Battle of the 111 competition, everyone was buzzing about Workshop’s new bartender Priscilla Young who just arrived from Rose.Rabbit.Lie in Las Vegas. She also comes from San Francisco where she ran a few bars there.

octopus

octopus

 

I can’t help but love seafood. The octopus was unusually sliced and layered reminding me a bit of tiradito. Within seconds, this disappeared.

mussels

mussels

 

For the middle of the dessert, there was some fine seafood. The mussels were plump and delicious.

Launter Project

Lautner Project

 

Inspired by the architect John Lautner, this drink brings together rhum agricole with sparkling wine which tames the funky spirit. It’s a fun drink.

 

Lauter Project – rhum agricole, house agave cordial, lime, mint, sparkling wine

sausage pizza

sausage pizza

 

I was talking to a friend about pizza preferences. I basically like any pizza that doesn’t suck. Thin, crispy, chewy crust, deep dish, I like it all. And I liked Workshop’s sausage pizza. I am however, somewhat a purist on toppings and sausage is one of my favorite toppings (after mushroom).

 

Brussels sprouts

Brussels sprouts

 

I love it when restaurants shave Brussels sprouts for salads. What a sneaky and awesome way to get people to eat Brussels sprouts. Plus I love the additional of hazelnuts. It gave the salad an additional crunch.

lemongrass chicken

lemongrass chicken

 

The prettiest dish was the lemongrass chicken. If this is an example of a main dish, I’m coming back for dinner. Our “snacks” kept us wanting more.

fried goat cheese and lentils

fried goat cheese and lentils

 

Another winner was the fried goat cheese. I had a tiny bite since I wanted the veggies in the group to have the bulk of it (oh, don’t worry, I had plenty of other stuff).

Ward 8

Ward 8

 

The Ward 8 was a great drink to have with food. The classic whiskey drink is tempered by the juices.

Ward 8 – rye, house grenadine, orange, lemon

carrots

carrots

 

I’m not a carrots fan but these were enjoyable enough. I feel the cheese really made the dish for me.

fries

fries

 

When in doubt, order fries. A big crowd will always nearly want them and most definitely crave them when the fries are done.

Painkiller

Painkiller

 

Workshop was also featuring a Painkiller under their seasonal menu. The neo-tiki drink got us in the mood while Palm Springs provided the backdrop of waving palm trees.

Painkiller – rum, house coconut cream, orange, pineapple

strawberries

strawberries

 

Could we possibly leave without dessert? No, of course not. For someone who doesn’t have a sweet tooth, I managed a bite of each and my favorite was the lemon tart but it was hard to decide between the gorgeous strawberries and luscious chocolate.

lemon

lemon

 

The sorbet was the perfect accompaniment to the lemon tart.

chocolate

chocolate

 

Judging by what went first, the chocolate was a particular crowd favorite.

Workshop Kitchen + Bar

800 N Palm Canyon Dr., Palm Springs, CA 92262  —  (760) 459-3451
 
© The Minty  2014
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