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  • When someone told me they redid the space at the Grand Theatre into a restaurant, I couldn't wait to see how they did it. How would I describe the décor? Hmmmm, industrial chic? Long bench style tables with metal stools with rustic lighting. Immediately drawn to the pork belly appie (which came with jimaca), I figured I'd be a bit healthier and get the baby gem salmon salad (which also came a poached egg drizzled with a hazelnut mustard dressing) for my main. I'm glad I got both, although the salad was quite delicious (the crunchy honey roasted hazelnuts were a nice touch), the portions were quite small and I definitely wouldn't have been full off just my entrée. I've only been to Workshop that one and only time (it's across downtown from where I work), I wouldn't be opposed to going back.
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