Set the Scene

There is certainly no shortage of mid-century modern architecture, bright turquoise pools, and colorful doors to be seen in Palm Springs. It may seem out of place to include a Brutalist design amongst the otherwise whimsical landscape — but once you discover Workshop Kitchen & Bar, there’s no going back.

Workshop Kitchen & Bar exploded on the Palm Springs scene in 2012, and has since won a James Beard Award for design in 2015 and been Michelin-recommended four times. It’s a strikingly gorgeous restaurant, to be sure, but the ever-evolving farm-to-table menu has made Workshop more than earn its stripes among other notable restaurants in the desert.

Strolling through the Spanish-inspired garden outside brings immediate peace and delight, and then it’s difficult not to elicit oohs and ahhs as you enter the restaurant itself. Speaking of that James Beard Award for design, the almost-100-year-old building — once home to an art gallery and movie theater — is marked by soaring 27-foot ceilings and poured concrete in every direction, from the long communal table spanning the entire room to the side booths. Hanging silver light fixtures and touches of black punctuate the otherwise stark landscape, adding warmth and depth. There is also a private dining room at one end, and a well-appointed bar at the other.

I’ve dined at Workshop Kitchen & Bar multiple times in the past decade, even celebrating my 40th birthday in the private dining room with a personalized menu for my guests. From the impeccable service to the delicious dishes, every time I’ve visited has been utterly exquisite. And while a menu of local, seasonal ingredients may seem difficult to procure in the desert, chef and owner Michael Beckman, alongside his talented staff of chefs, does so with gusto and serious style. Seafood is sourced from the Dory Fleet at the Newport pier, poultry and dairy come from sustainable farms in Hemet, and there are even items from Beckman’s own garden in Rancho Mirage.

What’s the Food Like?

Every time I’ve visited Workshop Kitchen & Bar, I’ve been blown away. While many of the items on the farm-to-table menu change frequently, there are also plenty of standouts that continue to make an appearance. Take, for example, the Fried Rice, a shareable dish on the “Smalls” portion of the menu that’s bursting with flavor, thanks to a mix of house-smoked pork belly, house kimchi, peanuts, five-spice, fried egg, and scallions. On one visit with friends, we actually placed a second order of this dish because the first was gobbled up so quickly. Or the Yellowtail Crudo, a mix of elderflower ponzu, avocado purée, citrus kosho, pickled cara cara, and radish, which is a bright and flavorful starter.

Among the larger plates, the Diver Scallops with winter vegetables, sungold tomato, and pea tendrils are a succulent favorite I return to time and again. Even the cheeseburger is ultra-special here, since the certified angus burger is accompanied by roasted poblano, white cheddar, house pickles, and sungold aioli atop a brioche bun. I would also be remiss not to mention the duck fat fries, which are a decadent take on a favorite and an absolute shareable must. The menu is rounded out by a variety of fish, meat, and vegetarian options.

I would be remiss not to discuss the incredible bespoke menu the team at Workshop Kitchen & Bar designed for my birthday dinner as well. The Apples & Cheese (with port salut pot de crème, truffle honey, and duck fat brioche) had my entire party salivating, while the Black Cod and Wood-Grilled Hangar Steak were instant favorites. We also finished with Chocolate Mousse, given a unique twist with preserved orange and peanuts roasted with kafir lime.

Let's Talk About The Drinks

Much like the food, the drinks change, too. I’ll admit the ones I’ve loved are not featured on the current menu — and while I don’t know for sure that they could still be replicated, I truly hope so. My favorite of years past is the Mountaineer, with a mix of Génépy des Alpes liqueur, pineapple and lime juice, and bitters. A more current cocktail favorite is the Ohanami, a refreshing mix of gin, blanc vermouth, sakura, and lemon.

There are a host of current cocktails I can’t wait to try on a return visit, too, among them the M-80 (a mix of tequila reposado, mezcal, ginger, and lime), and the Courtesan (vodka, licor 43, sparkling wine, passionfruit, pineapple shrub, lemon, and clove). Certainly, no matter which cocktail you choose, it goes down utterly smooth and satisfying.

Final Thoughts

There is truly no other restaurant in Palm Springs quite like Workshop Kitchen & Bar. If you’re looking for a unique departure from the otherwise-iconic mid-century modern aesthetic of the city, this is absolutely the move to make. The mouthwatering, evolving farm-to-table menu and accompanying cocktails will easily leave a lasting impression that brings you back time and again for more.

Fast Facts

Location: Palm Springs, California

Cuisine: Farm-to-table with seasonal evolution

Pricing: $$

Takes Reservations: Yes, via Resy

The Vibe: Brutalist, modern decor with a dim-lit, cozy feel

Our Favorite Thing on the Menu: Yellowtail Crudo, Fried Rice, Duck Fat Fries

The Attire: Smart Casual

Hours: Monday – Sunday, 5:00 PM – 10:00 PM. Sunday Brunch: 10:00 AM – 2:00 PM.

Jamie Sanders

Workshop Kitchen & Bar Stands Apart in the Palm Springs Restaurant Scene