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  • This is definitely a place to check out again and again. Chef Kenny basically puts out a different tasting menu everyday, 3 courses or 5 courses as well as having a menu you can pick dishes from. I was truly impressed by the menu put out for the Finale Dinner of Big Taste YYC 2018. It consisted of Salmon Belly Tartare, Scallop and Duck Confit Crepinette, Lamb Noisette and Shoulder, Fior di Latte Tempura, Earl Grey Chocolate Pot de Creme. The only dish that was a little disappointing for me was the Tempura as the batter was hard as a rock. My companions found it delicious so I must have had a piece that was left in the fryer too long but otherwise the food was impressive, not just for the flavours but the texture of each dish. I often find that texture is a neglected element but not so here at Workshop. The prices seem steep but love and care goes into each dish and every element of a dish has been carefully considered and put together e.g. The salmon tartare in a decadent leek soubise, the sauce alone was to die for and something that makes you wish you could lick your plate and the puffed quinoa added a nice crunch that just added an element of surprise. My favourite was the lamb Noisette and Shoulder. It's great food when each item leaves you wanting more but at the end of the meal you feel just satisfyingly full. Workshop is in the old Grand Theatre downtown so parking is as downtown parking is. Ambiance was pleasant and the service great, unobtrusive when necessary and prompt and friendly.
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