SUNDAY BEST: BRUNCH AT WORKSHOP KITCHEN + BAR

Photography by Christine Arnold

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Workshop Kitchen + Bar opened its doors in Palm Springs in September 2012, quickly garnering rave reviews for its inspired cuisine and décor. The restaurant, co-owned by Chef Michael Beckman and Joseph Mourani, is housed in a 1928 building located in the Uptown Design District, with a Spanish-style exterior that belies its sleek and modern interior aesthetic. The award-winning architecture and design of the restaurant (including a recent James Beard Award for Best Restaurant Design) is the work of Manhattan-based architecture firm SOMA and Palm Desert/Manhattan Beach-based design firm Map Development. You would think that a modernist, industrial-inspired design featuring a 27-foot open truss ceiling and copious concrete would be cold, but to the contrary the space is inviting, with the option of dining at the 32-foot communal table running the length of the main dining area, or one of the leather-clad booths flanking the center table, each set with tableware crafted by Heath Ceramics. There is also an adjacent private dining area that is great for a more intimate meal with up to 16 people, as well as the outside courtyard, which is perfect when the temperatures start to cool off in the desert.

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Workshop has cemented its place as a go-to dining destination in the desert, featuring seasonal dishes that incorporate ingredients from local California farms, making liberal use of wood-fire grilling and sous-vide techniques. Cocktails are of the craft variety, with inventive combinations of delicious ingredients.

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Most recently Workshop has added a Sunday brunch to its offerings, and it is not to be missed. For one day a week, they open their doors at 10 a.m. (just dinner service is available every other day), serving up a menu that will leave you struggling to pick just one or two items. The solution: bring some friends and order a variety of dishes to share, like the Jidori chicken and waffles, with house gravy and New England maple syrup; the blue crab eggs Benedict, with sautéed local escarole, grilled blood orange and hollandaise sauce; or the omelette with truffle pecorino, mushrooms and green onions.

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The homemade breakfast pork sausage with roasted fennel is outstanding, as is the surprisingly addictive half avocado baked with local goat cheese, drizzled with honey and topped with chopped almonds.

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A side of mesquite-grilled levain bread with carrot butter is a welcome twist on traditional bread and butter, and the fresh market juices from Hemet, California-based Bautista Creek Local Produce are also a highlight; try a custom combination like the blood orange with ruby grapefruit, or the fresh carrot juice with tomato. Prefer your morning tomato juice in a bloody mary? Well you’re in luck there too, with an extensive bloody mary menu that allows you to customize your morning cocktail to just your liking.

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Workshop Kitchen + Bar
800 N. Palm Canyon Drive, Suite G
Palm Springs, CA 92262
760.459.3451
workshopkitchen.com
 
Brunch is served from 10 a.m. to 2 p.m. on Sundays only
Dinner is served nightly from 5 p.m. to 10 p.m. Sunday through Thursday, and 5 p.m. to 11 p.m. on Friday and Saturday

 

Photography by Christine Arnold for Palm Springs Style; may not be used without express permission

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