Palm Springs has lots of good restaurants. We chose Workshop Kitchen & Bar.
Workshop Kitchen & Bar Palm Springs
Chevre Chaud Factor: Outstanding 5 Yums UP
While at a conference in Palm Springs four of us escaped the conference food one night for a more interesting dining experience. A bit of research led us to Workshop Kitchen and Bar, a farm-to- table restaurant with a menu offering something for everyone.
We started with 3 dishes to share, one being a roasted mushroom salad with endive, radicchio, arugula, goat cheese and truffle vinaigrette - a tasty and attractive dish, although it would have benefited from more mushrooms.
We also had a shaved brussel sprout bowl with toasted hazelnut, bartlett pear, balsamic, olive oil and pecorino. It sounds better than it tasted. There was something lacking and oddly, it wasn’t served in a bowl. We didn’t finish that dish, so I’d have to give it a "Yum Down."
Our final sharing plate was crispy coat cheese with braised lentils, glazed beets and scallions. Crazy delicious - a bowl of lentils topped with sliced beet and a crusted ball of warm goat cheese that melted into the beet and lentils as you ate it. This one hit it out of the park, and I know I’ll be trying to recreate it at home.
For main courses, two of us had scallops with spaghetti squash in a 5 saveurs (flavours) sauce. It was an interesting and tasty dish, but I thought it was too expensive. I guess that’s what you get when you order scallops in the desert.
The flat iron steak, served with fries, mushrooms, rapini and pearl onions offered much better value and was given a thumbs up.
One entrée was amazing: white shoyu glazed black cod with roasted cauliflower,
cauliflower purée, golden raisins, pink beets and beet greens was the star dish. The menu offered many interesting dishes, so based on the ones we really loved I’m willing to bet there were more great dishes to be had.
I recommend Workshop Kitchen & Bar.
Chevre Chaud Factor: Outstanding 5 Yums UP
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| Roasted Mushroom Salad |
We started with 3 dishes to share, one being a roasted mushroom salad with endive, radicchio, arugula, goat cheese and truffle vinaigrette - a tasty and attractive dish, although it would have benefited from more mushrooms.
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| Shaved Brussel Sprout Bowl |
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| Crispy Goat Cheese |
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| Scallops |
For main courses, two of us had scallops with spaghetti squash in a 5 saveurs (flavours) sauce. It was an interesting and tasty dish, but I thought it was too expensive. I guess that’s what you get when you order scallops in the desert.
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| Flat Iron Steak |
The flat iron steak, served with fries, mushrooms, rapini and pearl onions offered much better value and was given a thumbs up.
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| Black Cod |
cauliflower purée, golden raisins, pink beets and beet greens was the star dish. The menu offered many interesting dishes, so based on the ones we really loved I’m willing to bet there were more great dishes to be had.
I recommend Workshop Kitchen & Bar.
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