"This brand new vegan cocktail bar on Southeast Belmont isn’t strictly Cuban, but the menu pulls heavily from owner Aaron Adams’s aunt’s Cuban recipes. Here, massive empanadas arrive stuffed with heavily seasoned tempeh picadillo, while dessert empanadillas get a sweet balance of guava and cashew queso blanco. Instead of the typical shrimp-laden camarones enchilados, Workshop’s version is a spicy tomato sauce loaded with charred carrots and tempeh. Adams, who is perhaps best known for his preservation palace next door, Fermenter, makes all of his cheeses and ferments in house, from the cashew cheese on the braised black beans to the tempeh in the empanadas." - Elizabeth Delgado, Chandler Petersen, Olivia Lee
