Hey, this spot looks swell! Is it more about the fusion-y flavors, or how is the pasta itself compared to other spots around town?
Personally I like the real hard noodles at Felix trattoria in Venice Beach, but that’s just my kind of poor palate. How does this place compare? I’ve never seen anything like pastrami lardons at Felix though!
Embarrassed to say I still haven’t made it to Felix. Based on reports, I’m guessing the pasta at Workshop isn’t quite as al dente. That said, the arugula pasta in particular had what I consider the perfect texture. And not just the pasta itself – also the braised pork. Both had just the right amount of bite.
They don’t take reservations, but we walked in no problem during prime time. It was always full ish while we were there, but the tables seemed to rotate pretty quickly, which is nice because it’s small space (although they do have outdoor seating available).
There are several staff zipping about, constantly refilling your water. Each quite friendly. But the main manager is tops. Contagiously friendly and sweet. Ended up giving us half a plate of the special francobolli corn-filled pasta, which was my favorite bite of the night.
brussel sprouts(no picture)
Very crisp without being dry. Loved these. Big ole portion, too.
agnolotti - potato/leak filling in a cacio e pepe-esque sauce (nightly special)
Both pastas put this in the same ballpark as other great pastas I’ve had around town. The handkerchief was just as good at the version at Factory Kitchen (which is where the chef was before opening up this spot, I believe). Great bite. Sauces were comforting yet delicate.