The overall winner for 2015, this brand new rustic space is the brainchild of Chef Paul Shufelt who was formerly the man behind the menus at Century Hospitality Group. While Shufelt admits that starting his own restaurant has been a lot of work, he is excited about the freedom it is giving him to put his talent behind a menu that is all his own. “The idea [with the menu] is to really focus on the seasons… there’s a time of year for certain ingredients. You shouldn’t be eating corn on the cob in February or strawberries in March.”
The menu will change every few months, and new features each day highlight fresh ingredients sourced locally. Garden beds located just outside the restaurant are planted in the summer to make up parts of various dishes, and all jams, jellies, pickles, preserves, ketchup, and dressings are made in house, from scratch.
And, in the summer, bees located on the roof of the building provide fresh honey! If you can book ahead of time, the best seat in the house is, without a doubt, at the chef’s table where you can watch as the kitchen goes off-menu, creating culinary masterpieces using whatever is in the fridge or the pantry at the time. —Lindsay Shapka
Workshop Eatery | 2003-91 St. SW | 780-705-2205