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Workshop Kitchen + Bar Restaurant Review: Workshop Kitchen + Bar is an industrial space where avant-garde meets Thomas Edison. The restaurant is housed in the 1920s-era El Paseo building west of downtown, and features hard concrete surfaces with black steel accents and 27-foot-high ceilings. Chef/owner Michael Beckman has created a well-balanced, seasonal menu that changes often depending on what’s available at local farms. So the grilled kabocha squash with burrata, pistou and pepitas you enjoyed on your last visit could easily be absent the next. In addition to small plates, Workshop offers communal dishes, too, including a 30-ounce rib-eye and chicken diavolo with butternut squash purée and green bean casserole. French fries, cooked in duck fat and sprinkled with herbes de Provence, are no ordinary pomme frites, especially when topped with a farm-fresh duck egg coddled at 63 degrees Celsius. Desserts, such as the panna cotta served on a bed of arugula leaves with Fuji apples and caramel, may be a bit too experimental for some. But you can always play it safe with the house-made sorbet. The wine list, with its mix of California and international labels, takes a back seat to the classic and specialty cocktails, ranging from the “Singapore Sling” to the restaurant’s own “Palm Springer” --- a mix of vodka, pineapple juice, house-made grenadine and bitters. Weekend brunch brings a lobster breakfast burrito with bacon, avocado and white beans.