A glimpse into what one can expect...
Guests nab a spot out front of the restaurant and approach the all glass front of the Workshop. There’s a lively feel as you can hear notes of The Ramones as you approach the busy front entrance.
Stepping inside, Scott greets you as an old friend and takes your coat. He offers you a spot at the shared communal tables or the last two chairs at the bar. It’s comforting to know that The Workshop takes reservations for “that special night,” but always has space available for you. You point to the bar seats. Walking through the tall oak paneled room, food and wine offerings are displayed on panels on the wall. Peering at the list of wines, our guest selects a tart Spanish white new to the list, a txakolina from Spain. Scott brings your beverage in the Italian style wine tumblers used at the restaurant.
You start a conversation about what’s for dinner, what you’re in the mood for, and the Chef overhears you’re in a mushroom mood, and suggests five plates for you and your guest involving mushrooms. Excitedly, Chef starts riffing off the theme, noticing the light bodied wine you're drinking. He starts with a chilled pheasant torchon with apricot mustard, pickled black trumpet mushrooms, and a pistachio tuile with bits of spruce tips over top. Plate after plate of whimsical dishes arrive with little surprises along the way. Knowing your “off the cuff” menu will never be repeated, you enjoy every morsel on each crafted plate.
Feeling comfy and nestled, chatting with your wife, you sip on an after dinner cocktail. The two of you reminiscing about when you saw Morrissey together in New York while listening to The Smiths, everything feels right in the world as the cares of another workday are completely washed away. Another memorable evening for our guests has been had, and another night making our friends happy at The Workshop.
Evolution is paramount at The Workshop, through clean flavors presented in an unexpected way. Utilizing the idea that if it isn’t broke, break it, has led to culinary and creative breakthroughs with our cuisine. Chef Forster’s food is similar to an old jazz artist, in that there are known chords and melodies that work well, but a delicious riff or a deviation from the determined course will happen. There are no signature dishes, because what tasted great yesterday may not be at its peak today. Sourcing great local pork from T Meadows, chickweed from Arden Farms, and crosnes from purveyors across the country, are all equally important for the cuisine of The Workshop. Utilizing an artist’s eye with an expanse of flavorful ingredients to paint the canvas, flavor comes first.
Menu options might read as such...
Sesame cured fluke tartare with sesame vanilla puree, sesame dusted skin cornet, yuzu foam, and red veined sorrel
House cured bacalao with fingerling potato espuma, cured egg yolk, pickled spring onion, parsley jus, black garlic puff, and lovage
Slow braised lamb neck with puy lentil panisse, buttered butter bean puree, braised fladgeolets, charred tomato, with sprouted legumes and pulses
Strawberry and rhubarb compote, long pepper poundcake, strawberry roll-up, rhubarb frozen yoghurt
A Project by Chef Edward Forster currently in development. The Workshop will be a neighborhood style restaurant focusing on the guest first with uber-creative cuisine and ever changing drink.