Workshop Kitchen & Bar

Dan

Google reviewer

G

"Wonderful solo dining experience at Workshop. Sat at the bar which was like dinner and a show. Started with a tikki mocktail that had layers of flavour. Next, I Had the melon gazpacho - perfectly balanced sweet and savoury, but wish the duck prosciutto was crispy. Continued with the seabass which was EXQUISITE! The miso char on the fish was a moment. Finished with the strawberry/rhubarb pastry with homemade ice cream and it was the perfect cap. Restaurant is beautifully brutalist: dark but inviting. Wished I didn’t see so many shorts and golf hats from the other patrons - kinda cheapens the artistic value of what’s consistently appearing from the kitchen. Overall, wonderful dining experience!"

Carlin

Google reviewer

G

"It was our first time here, and wonderful. Jerry and Jesus were attentive, thoughtful, and came with great recommendations on the menu since we hadn’t been. From the drinks to dessert, everything was delicious. Will be coming back and excited to try their brunch."

kat

Google reviewer

G

"The food was amazing, sat at the bar and the bartender Joe was so kind and had a great conversation with him. Definitely recommend this place."

Rodney

Google reviewer

G

"Food, service, and atmosphere were all above average but fell short of excellent!"

Donna

Google reviewer

G

"Food was absolutely incredible! We were a little concerned because reviews on yelp didn’t look good. Do not let that fool you. My experience here was amazing! To begin with I ordered the Courtesan Cocktail. It wasn’t too sweet it was very light and not too strong. I loved it. Would come here just for that and a bite. Next we ordered the Yellowtail Crudo. It was exceptional. Flavours mixed so well, tasted very fresh. Heirloom Tomato Salad and Duck Leg Confit Salad. Again amazing. The duck leg confit specifically has a very nice flavour, the texture of the meat was so soft. I’m not big on meat but this was very good! It looks like it’s only meat and barely any salad, but the salad is all under there. The ratio was perfect. With the walnuts and figs, amazing. Fried Squash Blossoms and Wood-Fired Sourdough Pizza also amazing. We got full off of just these appetisers but no regrets it was all delicious. Entrées we had the Grilled Seabass and Diver Scallops. Diver Scallops were extraordinary, super soft, melt in your mouth texture, paired with the sauce they were delicious. Grilled Seabass was the only item we weren’t a super fan of compared to everything else. The texture was great, cooked very well, it’s just whatever sauce they used, it was a little bit too salty. Finally we ordered the Pistachio Trés Leches Cake. I have two things concerning pistachio. I don’t want it to taste fake, like artificial pistachio. And it didn’t. But Tres Leches is supposed to fall apart because it’s soaked in milk. But the cake was quite dense. Still delicious, especially because the pistachios tasted real, it wasn’t too sweet which I love, but it was dense for a tres leches cake. Nonetheless, the environment was gorgeous, the service was impeccable, the food was some of the best I’ve had. I would 100% recommend this place."

Larry

Google reviewer

G

"One of the best meals I have EVER had! Michelin is right!"