Palm Springs
Known for its farm-to-table philosophy, innovative menu, and stunning industrial-chic design, Workshop Kitchen & Bar has earned its place as one of the city’s premier dining destinations.
Michael Beckman, the executive chef and co-founder, trained at the prestigious Le Cordon Bleu in Paris, and his culinary philosophy emphasizes the use of fresh, local, and organic ingredients. This focus on seasonality and sustainability is at the heart of Workshop’s menu, which changes regularly to reflect the best produce from local farms and markets in the Coachella Valley. Beckman’s goal was to bring the farm-to-table movement to the desert in a way that celebrated California’s agricultural abundance while incorporating global influences.
With a menu that emphasizes seasonal, locally sourced ingredients and creative dishes that combine bold flavors with artistic presentation, Workshop offers a modern, sophisticated dining experience. Here are some standout dishes that showcase the best of what Workshop Kitchen and Bar has to offer.
Favorite Palm Springs Dishes
Stracciatella & Summer Squash: A refreshing start to any meal, the Stracciatella & Summer Squash is a delicate yet flavorful dish that highlights the freshness of the ingredients. The creamy stracciatella cheese is paired with thin ribbons of summer squash and accented by a drizzle of chive oil, adding a light, herbaceous note. Crispy shallots provide a delightful crunch, while dukkah—a blend of herbs, nuts, and spices—adds a complex, nutty flavor. Sungold tomatoes bring a burst of sweetness, and fresh herbs tie the dish together with a vibrant, earthy finish. This appetizer is a perfect balance of texture and flavor, making it a must-try for anyone seeking a light, yet satisfying beginning to their meal.
Half Avocado: Workshop elevates the simple avocado with their unique Baked Half Avocado dish. The avocado is baked until perfectly soft and creamy, then filled with tangy Drake Farms goat cheese. A drizzle of honey adds a touch of sweetness, while chopped almonds provide a crunchy, nutty contrast. This dish is both indulgent and healthy, offering a perfect balance of creamy, tangy, sweet, and crunchy elements. It’s a delightful appetizer or side dish for avocado lovers looking for something a little different.
Shaved Brussels Sprouts Salad: For a refreshing and flavorful salad, the Shaved Brussels Sprouts Salad is a standout. Thinly shaved Brussels sprouts are tossed with juicy berries, tangy pomelo, crunchy pepitas, and aged pecorino romano cheese. The combination of sweet, tart, and savory flavors is elevated by a drizzle of balsamico and olive oil, which adds a rich, tangy finish. This salad is light yet packed with flavor, making it a perfect choice for those looking for a healthy, vibrant dish.
Blue Crab Eggs Benedict: A brunch favorite, the Blue Crab Eggs Benedict at Workshop is an elegant and flavorful take on the classic dish. Instead of the traditional ham or bacon, this version features fresh blue crab, which adds a rich, slightly sweet flavor. The poached eggs are served over sautéed local escarole, adding a slightly bitter, earthy contrast to the richness of the crab and the creamy hollandaise sauce. The dish is finished with a grilled orange, which adds a bright citrus note that cuts through the richness, creating a well-rounded and sophisticated brunch option.
Iberico Pork Chop: The Iberico Pork Chop at Workshop is a standout dish that showcases the restaurant’s commitment to quality ingredients and inventive flavor combinations. This premium cut of pork, known for its rich marbling and tender texture, is grilled to perfection and served with a vibrant sweet corn succotash. The succotash, made with fresh corn and herbs, adds a sweet and slightly smoky element that complements the savory pork. The dish is finished with a unique lacto-fermented plum BBQ sauce, which brings a tangy, slightly sour twist that balances the richness of the pork. The herbs add a fresh, bright note, rounding out this dish with a satisfying depth of flavor.
Ocean Trout Crudo: A refreshing and beautifully plated dish, the Ocean Trout Crudo is a masterclass in balancing bold flavors with delicate ingredients. The trout is thinly sliced and paired with Wong’s mango and passionfruit, which add tropical sweetness and acidity. Green apple slices bring a crisp, tart contrast, while the matcha dust and chili crunch add an unexpected earthiness and spice. The final touch of peanuts provides a nutty crunch that complements the silky texture of the trout. This dish is light yet complex, making it a refreshing choice for those who appreciate innovative seafood.
From the beginning, Workshop Kitchen & Bar has been committed to sourcing the freshest ingredients from local farms and markets, reflecting the bounty of California’s diverse agricultural landscape. Beckman’s menu showcases the best of the season, with an emphasis on simplicity and purity of flavor. This farm-to-table philosophy ensures that every dish on the menu is packed with freshness and flavor, whether it’s the Shaved Brussels Sprouts Salad with berries and pomelo or the Iberico Pork Chop with a unique lacto-fermented plum BBQ sauce.
Since its opening, Workshop Kitchen & Bar has played a pivotal role in elevating Palm Springs’ reputation as a culinary destination. It has paved the way for a new wave of restaurants that focus on fresh, local ingredients and thoughtful design. Its impact extends beyond food, as it has become a beacon of modernist architecture and a symbol of the city’s evolving identity.
Workshop Kitchen & Bar
800 N Palm Canyon Dr
Palm Springs, CA 92262
(760) 459-3451
palmsprings@workshopckitchenbar.com
HOURS
M – 5pm – 10 pm
T – 5pm – 10 pm
W – 5pm – 10 pm
T – 5pm – 10 pm
F – 5pm – 11 pm
S – 5pm – 11 pm
S – 5pm – 10 pm
