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| - 5 Stars? Why can't I give 20 stars. Maybe even 100. I wish I could give this place the god damn galaxy rating.
The first time I came here was in December with some friends, amazing time. Why I didn't write the review then, I don't know, I was busy okay, but let me tell you about last night's meal at The Workshop.
It was my husband's birthday and even though he's old balls McGoo, I said no Denny's for you. So we booked in at The Workshop for their "Improv Menu" which is essentially a 3, 5, or 7 course surprise tasting menu. Trust the chefs they said, you'll be happy they said. And yes, yes I was.
The nice thing is you don't have to specify "ummm, no.. um... weird shit please" because everything they bring out is AMAZING.
And it's not even like 3 leaves of lettuce, it's incredible. And filling, and meats sweatstravaganza. New word. Look it up.
We opted for the 5 course Improv menu per our server Maya's suggestion. Can we talk about Maya please for a second? Amazing. Like amazing. We had her back in December too and undeniably the best service anywhere in town. She should start her own serving school and be like "Look bitches, dis how it's done." but she wouldn't say that because she's sweet as pie.
Anywho, we wanted to try the 7 course but Maya advised it's "a LOT of food"
She doesn't know us, I thought. girl, we could eat the hands off a clock. That made no sense. But we took her advice and went with the 5 course. The 5 course Improv Menu is $70 per person.
We ordered some hand-crafted cocktails - my husband the cilantro vodka caesar and me the blackberry curve. Ridic.
I will quickly fly through the courses so you get an idea of how much food we were eating and enjoying. But note the menu changes DAILY. The chefs are just like "What do we want to make today?" And then poor ol genius Maya is left to explain it all (and she does, she's amazing.)
Amouse Bouche - Tuna thingy with soy and pickle veg. Yum.
1 - 2 huge scallops with maple n bacon n shizz. Stupid good.
2 - Lamb encrusted with yums, served with more yums. Yum.
Palate cleanser - limey foam with plum ginger gelato thing. Yum.
3 - WTF, there's more?? Oh god here we go... Espresso encrusted striploin with fontina potato gratin and onions and baby carrots. Falling asleep now.
Cheese plate - Tempura'd whipped brie with nuts and honey. I'm in a coma now.
Dessert - Fack. Alright here we go, home stretch - raspberry flan (maybe a flan), yuzu thingy in the middle, and a little ginger cake with crème Anglaise. Basil stuff on place too.
The chefs hate me now for destroying their menu for me last night, but let's not get caught up in the semantics. The flavours are to die for, the portions are insane and the service, wine, and cocktails are unreal. This is hands-down my new favourite restaurant. I can't wait to come back here. Thanks Maya for an awesome dinner and thanks The Workshop for an always amazing meal. Keep up the good work!!!
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