Review of Workshop Kitchen +Bar: A Palm Springs Experience to Linger Over

Interior of Workshop Kitchen and Bar Photo by Kathy Condon

Some restaurants feed you. Others give you a memory. When my daughter came to Palm Springs for a brief two-day visit, I wanted one meal to feel special, a place with beauty, history, and a kitchen capable of surprising a seasoned foodie who has dined across Europe. At Workshop Kitchen + Bar, brunch became more than a meal; it became one of those rare experiences where design, conversation, and inventive cooking all seem to come together.

(Workplace Kitchen and Bar partly comped our meal; however, I am sharing with you my impressions of our experience.)

First, a Little About this Historic Building

Located in the Uptown Design District in Palm Springs, this Spanish-style building, known as El Paseo, was constructed in 1926 and designed as a high-end shopping and commercial complex with an open-air courtyard. It became a theatre from the 30s through the 50s. It doubled as the City Council Chamber from 1944 to 1948.

In the 50s and 60s through the 70s, the area and this complex became a high-end area with fashion boutiques and unique retail.

Fast forward to 2012, when Chef Michel Beckman and partner Joe Mourani opened Workplace Kitchen + Bar. They had met at the Paul Bocuse Institute in Lyon, France. Falling in love with this classic 20’s architecture, they decided to settle in Palm Springs.

Patio of Workshop Kitchen and Bar Photo by Carley Otness

Choosing Where We Dined

Friends who visited Workshop Kitchen + Bar said we had to be sure to dine in the courtyard. Once we entered, we thought the patio was lovely, with trees and tables scattered throughout. However, we choose to dine inside. I had an interesting thought: visitors from cold climates revel in the ability to dine outside, while, at least for me, since I can dine outside any time, dining indoors is sometimes a more special experience.

We were shown to our concrete booth. Smiling for some of my readers, your first thought is, “Really? Concrete?”  Yes, in fact, the whole space is faced with gray polished concrete extending up the high ceiling. The design is so unique, The James Beard Foundation named it in 2015 “An Outstanding Restaurant Designed for 76 seats and Over.”

We settled into our booth and smiled, for we both were appreciating the uniqueness as we looked around the immense space. Concrete booths lined the walls, while in the center, a long communal table was available for those who dined alone, wanting to enjoy dining and conversations with other guests.

Workshop Kitchen + Bar Hemingway Cocktail Photo by Kathy Condon

WorkShop Kitchen and Bar Brunch and Craft Cocktails

With both of us being writers, we were instantly drawn to the Hemingway Special on the specialty cocktail list.  Neither one of us would give in on our choices, even for a photo opportunity. We both ordered the Hemingway Special.

Verdict? We liked it, the perfect white rum, lime, and grapefruit combination with a maraschino—the perfect drink for a hot Palm Springs day.

The Chef recommended we order Aguachile as a starter. Frankly, we wouldn’t have thought about ordering it, but we were pleasantly surprised and would order it again. It was Gulf shrimp with coconut lime, Fresno chile, cucumber, pickled Cara Cara orange, and onions.

Duck Hash at Workshop Kitchen + Bar Photo by Kathy Condon

Since both of us appreciated duck and ordered it when dining, we were intrigued to find out what Duck Hash would be like. It was house duck confit, potato, onion, and serrano chile. It was okay, but our taste buds were still bursting from the Aguachile, which we loved. Perhaps, we are not good judge of their duck hash for that reason.

Always a fan of eggs Benedict, I felt safe to order the Blue Crab Benny with chard and grilled blood oranges. I mentioned it's safe to order because Hollandaise sauce takes talented chefs to prepare, so no ingredient is overpowering. As I predicted and as Goldilocks would say, “It was just right,” the sauce was superb.

Squash Blossom Omelette Photo by Kathy Condon

My daughter ordered the Squash Blossom French Omelette with whipped Boursin cheese and chives.  She pronounced it good, but frankly, we were most intrigued by the squash blossoms and how they were placed, making it totally photo-worthy.

Waffle with Seasonal Fruit at Workshop Kitchen and Bar Photo by Kathy Condon

Yes, we were stuffed, but somehow, we wanted a dessert, so we ordered the waffle with seasonal fruit, which happened to be strawberries. The verdict? Yum.

Time for Us to Move on to Other Activities

We watched as the dining room began to fill. We had arrived at 11:30 a.m., and it appeared that 1:00 p.m. was the time. It was when many diners started to arrive. By the way, reservations are highly recommended.

We were never rushed, and, frankly, the way the food was presented made us stop and really appreciate each plate as it arrived. I love flowers, and having them strategically placed on our dishes was truly a special and appreciated touch.

Our concrete cocoon provided the perfect space for the two of us to slow down. Our conversation wasn’t private, and we weren't concerned about being overheard. However, it is nice to know this kind of space is perfect for a business meeting.

Workshop Kitchen and Bar Michelin Mentioned Star Sign Photo by Kathy Condon

This brunch was not simply enjoyed at a Michelin-mentioned restaurant, with farm-to-table cuisine or striking architecture. It provided a space for a special occasion. A mother-daughter outing delivered exactly what I had hoped for: a place where remarkable food opened the door to an equally remarkable memory.

Kathy Condon Travel Journalish

Written by Kathy Condon, a travel journalist exploring thoughtful luxury, hidden delights, distinctive destinations, and lesser-known communities that make a place memorable. 760-902-3094   kathy@kathycondon.net     www.PalmSpringsInsiderGuide.com