Workshop Kitchen + Bar

1 star
I had a reservation for one person at the community table and the hostess and staff refused to honor it because I was alone. They said I could only sit at the bar or at a hightop or outside because I was alone. I am a senior citizen. The community table I reserved was completely empty. This discriminatory policy seems illegal and is hurtful to single diners.

This place is lovely- from the service, vibes, and plenty of vegetarian options, my boyfriend and I were super happy! Highly recommend the beets and citrus appetizer, along with the oyster mushroom comfort food, and pepperoni pizza.

Hostesses were sweet but the server we had was sassy and rude. Also outrageous they wouldn't make a simple liquor switch. They only have mezcal cocktails on their specialty cocktail menu so I asked to just swap it with tequila and they would not. Not doing such a simple switch is so dumb when you're paying 20$ a cocktail. Wouldn't recommend. Not even as cute in person as the pictures online.

I'd previously had dinner and drinks at the Palm Springs location, so I was excited to try the new Workshop in L.A., where I actually live.

I'd had a slice of pizza not too long before arriving, so I just had drinks at the bar this time. I started with the Kitchen Sink Martini because I love olive juice and pickled vegetables, and it did not disappoint. It's an incredibly well-balanced martini, whose olive-washed gin and orange bitters give it a sweet citrusyness without tartness, and a slippery mouth feel.

Although my bartender, Nick, was good at checking to make sure I didn't need any food, I was really just there for drinks, so I finished my time there with a cold brew martini. Their martini puts most espresso martinis to shame, with cold brew concentrate and a bit of espresso dust on top and a nice foamy head. A great, coffee-forward drink that's not too desserty and very well-balanced.

I was flying solo, so I enjoyed my time at the bar chatting with Nick the bartender and will definitely be back to try more.

Stunning interior with very friendly and helpful service with incredible and delicious dishes.

Came on an impromptu Thursday evening. Had been when they first opened w the fixed menu and was great to be back w the a la carte menu.

Delicious wine, the mushrooms and babaghanouj starters were perfect and hanger steak was perfection.

Amazing chefs married with a beautiful space is such a treat. Keep up the great work to all!

幸福的人，不是對什麼都滿意，而是早就了解，人生本來就無法什麼都滿意~

很cool的裝潢， 終於來探店了， 剛到時是星期五晚上6:30 ， 居然沒有客人， 真的讓我很納悶， 難道是家只吃裝潢的餐廳， 來都來了， 自己嚐嚐最準， 點了他們的90 元套餐， 沙拉， 魚， 跟甜點都很棒， 牛排表現稍遜， 朋友點的雞排我反而覺得很棒， 聽說他們的干貝也好吃， 吃貨們可以試試， 還好後來人聲鼎沸， 整個餐廳都坐滿了， 愛嚐鮮， 試試新餐廳的， 這家還不錯

Let's start off saying that the food here tastes delicious. I love the flavor profiles created in the dishes. I would encourage people in the neighborhood to try it out because I do feel they maybe struggling. Not sure.

We went in on a Wednesday night as walk ins because I had checked their availability for that night plus the weekend and they were wiiiiiide open. There's one sign. Once inside having worked in the service industry for so long, I notice right off the bat - no women. No women hosting, no women bartending, no women serving etc. When customers are few and the tips aren't great, women jump ship first because they can easily find another server job elsewhere. Sign number two.

The cocktail list here is too specific in taste. There needs to be brighter things added. The food like I said is delicious but the portions are too small for the price point. That 13oz pork chop tastes heavenly but it's really a 7oz pork chop with a 6oz bone. The crudo - tiny. Also delicious. The gnocchi was good. The soufflé was perfect.

When we came in at around 7:30. Prime time. We were one of maybe 4 tables in a huge space. When we left at 9. We were the only ones left. Sad.

It's kind of the design of the place. From the outside with no windows and a dark wall you can walk right past it. Once inside the huge enormous pods that I thought were cool but my guest didn't take up both side walls defaulting the kitchen to the back which defaults the bar to the front. Not a fan of bars being the first thing you walk in on especially from the side of it.

Also having sat in one of the pods, don't. Pick a table in the middle because you are closed off in the pod with a slim vantage of the restaurant meaning you can never find your waiter!

The Valet is block away unless you figure out how to park on the street. You won't.

Ms. prepare to trot in your spike heels until you reach the black cube that looks like where Darth Vader would stay on his vacay.

Inside, it's gorgeous in a Metropolis sorta way. There is a Bar upstairs where the A-listers can peer down at the other listers. There is also a Bar for mortals in the front of the house on the ground floor.

A row of back to back two tops in the center of the dining room along with 8 2 story "cocoons, pods, concrete wombs, or Alien eggs, suitable for a wedding night's wedding night. I have lived in smaller apartments. These are semi-private nooks on steroids. Get one.

The overall decor is Sci-Fi chic. Distantly cold and austere like the leggy model
who looks through you. She's upstairs at that Bar.

The Staff: On a shakedown cruise, albeit willing. It may take some trimming, culling and weeding until this team is a team. I got used to Maati by dessert along with runners replacing the flatware at least a dozen times even though I only used the spoon. It's like your 5 year old who writes "I love Mom and Dad more than anything", with a Sharpie on the silk wall covering. You can't beat him or hate him for it, can you?

The Bar Program: A few pages of signature cocktails and 35 pages of everything else designed to make that Sobriety Check an interesting challenge.

My Sherry Cobbler had Oloroso and East Indian Sherries, Armenian Brandy, Arak, Calamansi, and Raspberry Compote, with dried Serrano Chili coins all over chipped ice. It was an odd mixture of odds and ends slightly tingling on the tongue like that last swallow of Squirt the morning after. I found it a bit bitter and astringent. So, the Sherry Cobbler was a wobbler.

Who's in the house? No one else at 5:30 except the leggy model and an army of flatware scooping servers.

The Food: A $90 market and technique driven prix fixe only. (Vegan or Meaty). You vill eat vat you are given, verstehe? There are a few add-ons (5 grams for $25. Let's see that's about 9 eggs...you get the).

Order a Loaf of Whole Wheat Sourdough Bread. Made in house, its good, but it's really only 4 small slices. So, loaf out loud, you just paid $9 for not enough bread to sop up a Quail Egg Yolk.

The Crudo had Kampachi which was bland despite being bathed in Rhubarb Tea, Pickled Champagne Grapes, Fennel Oil, and Radish Citrus Fern. (You stock all that at home? Ya?). It was kinda tasty once the server brought me a new spoon, but ultimately too ambitious as was the Heirloom Tomato Salad with Compressed Cucumber, razor thin Watermelon Radish slices, Pied a Sapo Melon (Frog Skin Melon from Spain in a witness protection program with a new name), Gazpacho, Parmesan Crisps (Frico), and Basil Flowers which I pay a dude to remove weekly.

Both these dishes needed a pocket sized emulsion blender and were simply ongepotchket as they say at Chabad House. Too many ingredients to actually say something. (Think a walk-in clean out at Noma). How bout a cup of Gazpacho during the heat wave and just be done with it?

Next up was a course just for the Halibut. A small square of delicate fish swaddled in Tom Kha Espuma (Coconut Milk...kinda sorta tasteless on a good day), 2 Morels, Pickled Fresno Pepper bits and a micro Herb Salad. If you think the Halibut is done it's already over cooked. Blink and it's a beach sandal. This sad little piece of fish spent 60 seconds in the poaching liquid to long. So, if the Halibut was meant to be the star of that show they needed to go to the understudy. Break a fin, Baby.

The Flatiron Steak was easily the best dish. The kitchen should offer a sandwich with the half a Loaf of Bread they didn't give you and slap some Flatiron on it. Go ahead... put that on the menu.

The Steak was spot on excellent. The Buerre Rouge (Red Wine and Butter Sauce) was just right. The Grilled Baby Rainbow Carrots were perfect too. When they finally give all this nonsense up and add a full ala carte page to the menu this should be a must.

The Double Cut Pork Loin Chop was a single cut just butterflied. Nice try boys and girls. You can't fool this O. G.

Who doesn't like Pureed Potatoes heavily laced with Heavy Cream and Tome Fraiche Cheese? This dish would be at home at any Lyon Bouchon but I could take or leave the Kimchee Gremolata so I left it.

The last of Harry's Berries Strawberry Shortcake with White Chocolate Whip, Rhubarb Compote, and Strawberry and Lillet Rose Consomme was...well...ongetpotchket. The Biscuits were great and the Strawberries were equally so. Why not use just those ingredients?

The Chef has some dry-aged brass balls to offer only an Omakase meal to LA's fickle foodies. I doubt there will be a bus load of regulars dining here three times a month. (Those busses are lined up Mother Wolf).

At the end of the meal this place is a Workshop in progress.

Nice vibe. The staffs are really friendly. Too bad that not much customers when we came on a weekday.

The appetizers are great. We ordered flat iron stakes and scallops...... but they were salty.....it seems like they did not taste the sauce before push out from the kitchen....

Came for Friday night dinner tonight with three friends. It's a 5 course tasting menu for $90 with seafood-leaning selections. We opted for the $25 caviar supplement each which they put on the cauliflower mousse as well as the Babaganoush to share and the Cheese Trolley. They do have a vegetarian tasting menu as well.

Favorites of the night for the normal tasting menu were definitely the evenique gouda cheese on the cheese plate and the cauliflower mousse. Normally wouldn't opt in for a cheese board but I'm really glad we did because it was fantastic. Food presentation is on point: this is definitely higher end - but we left very full and satisfied. Their cocktail menu is exceptional. Very creative drinks that will satisfy all preferences. They have a fair number of selections for non alcoholic as well that are still fun.

The restaurant itself is gorgeous and the little pods are very private which is great - you can't hear other nearby parties.

They are still working out some kinks so they accidentally charged us extra on the bill but they quickly fixed it for us. Tatum was our server and she was amazing and attentive our entire meal. She was very accommodating for all questions we had. The Cheese Trolley man was also lovely! We had a really enjoyable dinner.

From the beautiful interior design to the delicious thoughtfully crafted menu, the workshop LA exceed my dining experience.

Let's first start with hospitality. Our lovely server Autumn was so knowledgeable about the menu and the ingredients that Chef-owner Michael Beckman thoughtfully curated with each dish. Gabriel, the host was so welcoming and warm as well.

Moving onto the food, wow wow wow. Each plate was so delicious. What I love about the menu is how chef and his team focus on the current, fresh and in season items making the menu taste intentional and special with every bite.

The ambience in this space is straight to the point -- instagram worthy with an inviting touch. From the center dining tables, to the private-like rounded cocoon areas to the private long 18 seat table upstair, there are plenty of seating options to choose from to enjoy your experience with any guest.

I absolutely look forward to coming back.