Workshop Kitchen & Bar

Our little trailer-mounted wood-fired pizza oven is all grown up and got its own branding (more to come on that). Follow our pop ups as things roll out at . We're back at tomorrow night and Sat 9/21 this month come on by!

We're back at our wine brunch this Sunday from 10-2 with 3 crus of Beaujolais and a duck forward menu. Come on by!

This weekend is golng to give us beautiful evenings for dining under the stars. There's no better place than our historic 1927 courtyard to take it all in. Book your table on Resy before they're gone.

Gonna be a beautiful night up there tonight firing pizza in our wood burning oven under the stars. We've got a couple new pies rolling out, and live music. Come on by!

Workshop is hiring an Events manager. Details are posted on LinkedIn or DM or email us at [email protected] for more info.

Local mangoes are upon us. And we worked them into a little pavlova. It's filled with a juicy mango compote, and topped with chantilly, mango spears and citrus fern. Lime leaves are simmered with mango and buzzed into a coulis, which pools beneath.

Chilled melon soup featuring sugar cube and ogen melons from . House cured duck breast, sungolds, sugar snap peas and cilantro flowers.

Stacciatella & summer squash, chive oil, crispy shallot, dukkah, sungolds, fresh herbs

Another summer dish that we rolled out this weekend. This sweet corn risotto is finished with our saffron butter and a generous amount of Australian winter truffle.l

Iberico chop, sweet corn succotash, lacto-fermented plum BBQ sauce, herbs. One of several summer updates live this week.

Coming to town for Coachella? We’ll meet you there!

Inquire at workshopkitchenbar.com and we will bring a taste of Palm Springs to you!

We are honored and grateful to be included in the 's first ever coverage of greater Palm Springs!

🥂Cheers to our recently opened for making the cut on 's "16 Best New Restaurant's in LA to Try Right Now".

Ocean trout crudo with Wong’s mango, passionfruit, green apple, matcha, chili crunch, and peanut.

First plate up of the melon dish with koji peach vin, burrata, sungold tom, radish, thai basil and espelette.

Many thanks to for including our upcoming Los Angeles opening in today's coverage. We look forward to serving you all on La Brea Avenue!

Winter truffle oxtail burger with cremini mushroom, onion confit, truffle pecorino, herb truffle mayo and homemade brioche bun. First we roast and braise oxtails in port wine, cognac and stock with thyme. We poach whole mushrooms in a cheese cloth in the braising liquid, then pulse them in the robot coupe. When tender we shred the oxtail, reduce the jus and incorporate it between the oxtail and the caramelized onions. The oxtail, mushrooms and jus get worked into the ground natural chuck and grilled over olive wood!

Workshop Kitchen & Bar is actively searching for a working Bar Manager for its soon-to-open location on La Brea Avenue in Los Angeles.

Los Angeles will echo the culinary and beverage programs established at the James Beard award winning location in Palm Springs. We are looking for the right fit, who is a person well versed in cocktail traditions and the classics, with an affinity to modernizing them to today’s palette and presentation.

We’re looking for this person to exert a fresh energy and longevity into the programs.

Bar Smarts certified is a plus. As is a certified level 1 or level 2 sommelier certification. We’re looking for a person with exceptional personal presentation and presence, able to actively engage with bar patrons. Strong organizational skills are a must, as 90%+ of drinks are destined for an active 110-seat dining room.

DM or email us at [email protected].

Now it's easier to send Workshop Kitchen & Bar a message.

This day, 2012, we began this adventure. What a path it has been. We're grateful to be here, and to do what we love. Thank you, all!

It starts tonight! We are donating $3 from the sales of each of these negroni variations to , a children’s charity dedicated to promoting and protecting the health and well-being of children who are underprivileged and/or have special needs in the Coachella Valley. Come out and support local.

A couple more lovely pics in the piece 🔥

Merci for the ❤️. We're digging the photography.

More Spring feelings at Workshop with this 💥lovely and rhubarb mousse on a pine nut cake with sorrel.

Provençal white asparagus, passion fruit hollandaise, chermoula, borage flowers. We love this special time of Spring where for 6 or 7 weeks French and German white asparagus announces itself and then retires until next year. Let's savor the moment!

Steak tartare "relevé" with a chilled celery root purée and baguette grilled over wood

Green curry roasted duck pot pie, English peas, pea tendrils, kohlrabi, mirepoix, whole wheat pie crust!

We're looking for hospitality professionals front and back of house, variety of levels. If you have a willingness to learn and work ethic, we'd like to chat. DM or mail us at [email protected].