Workshop Kitchen & Bar

"Farm-to-table food may seem like an impossibility in the middle of the desert, but nearby Coachella Valley is actually one of the nation’s most productive regions. Here you’ll find that bounty on full display. A dedicated garden in Rancho Mirage, along with a sizeable herb planter behind the kitchen, furnishes peak-season produce for wood-fired dishes like a flat iron au poivre, and even a simple yuzu tart is prettied up with farm-fresh raspberries and wood sorrel. The setting is a Spanish-style building from the 1920s, while the interior is a modernist temple of polished concrete—a mist-cooled courtyard provides additional seating. Special touches like house-made ginger beer distinguish an exemplary bar program, with cocktails both classic and creative." - Michelin Inspector

Where to Eat in Palm Springs

"Opened by two chefs who trained in Lyon, this modernist restaurant in the design district features stark concrete interiors, communal seating, and a courtyard for outdoor dining, all matched by a creative, globally informed menu. Signature dishes include ricotta gnocchi in an oyster-mushroom ragu, crispy pork-belly fried rice, lamb kefta, and wood-fired pizzas that reflect a balance of technique and approachable flavor combinations." - Emily Hochberg

Where To Eat Outside In Palm Springs - Los Angeles - The Infatuation

"If you’ve heard of one restaurant in Palm Springs, chances are it’s Workshop. This modern restaurant right in downtown is largely credited for bringing the whole farm-to-table (desert-to-table?) movement to PS. And even after all these years - and plenty of new competition - it’s still one of the best. Their large courtyard is open from 6-10pm during the week and until 11pm on the weekends, call (760) 459-3451 to make a reservation." - brant cox

The 25 Best Restaurants & Bars In Palm Springs - Los Angeles - The Infatuation

"Even if you aren’t too familiar with Palm Springs, chances are you’ve still heard of Workshop. Open since 2012, this stunning, all-concrete restaurant on Palm Canyon not only proved farm-to-table menus were possible this far into the desert, but arguably put the entire city on the modern dining map. And today, it’s still hitting on all cylinders. With everything from goat cheese pierogis to duck fried rice to doro wat chicken, the menu covers a lot of ground. Make a reservation far in advance—the restaurant still books up quickly." - Brant Cox

Innovative Ideas From 2023 We Want to See Continue in 2024 | Eater Portland

"I’ve loved seeing koji butter slathered across a piece of freshly made sourdough at Workshop Food and Drink; it’s one of my biggest guilty pleasures on an elaborately designed menu and a great example of how fermentations are being used in creative, elevated ways." - Eater Staff