By Crystal Harrell
Palm Springs favorite, Workshop Kitchen & Bar has officially raised the brunch bar. With the debut of its inventive, chef-driven Sunday brunch menu, the uptown staple has quickly cemented itself as one of the city’s go-to weekend dining destinations. Served Sundays from 10 a.m. to 2 p.m., brunch at Workshop stays true to the restaurant’s celebrated farm-to-table philosophy, elevating comfort classics with seasonal ingredients, bold flavors, and thoughtful presentation.
That commitment to local sourcing has been part of Workshop’s DNA from the very beginning. “We‘ve always worked with our farmers markets since 2012,” said Chef and Owner Michael Beckman. “When we first started, I was going to the Palm Springs markets, and now I’m even doing pop-ups on Thursdays and Fridays. We have great relationships with suppliers for dates, lettuce, vegetables, everything. We actually joined the farmers markets as a vendor selling sourdough pizza and breakfast calzones at the Indian Wells Certified Farmers market on Thursdays and at the Rancho Mirage Certified Farmers Market of Fridays.”
Beckman’s passion for fresh ingredients shines throughout the menu, especially in the Avo Goat, a half avocado baked in the wood-fired oven and filled with goat cheese, drizzled with locally sourced honey, and topped with toasted almonds and cilantro.
“That honey is local from Suzee’s Beez,” Beckman stated. “It’s all about letting the product shine and keeping things fresh with bright accents.”
The Aguachile is a refreshing standout, featuring Gulf shrimp with coconut, lime, Fresno chile, cucumber, pickled Cara Cara orange, and shaved red onion. A vegan version swaps shrimp for oyster mushroom, making it just as vibrant and satisfying.
For something heartier, the Duck Hash combines house duck confit with potatoes, onion, and serrano chile, a dish Beckman admits he personally gravitates toward.
“I probably eat the duck hash more often, but the lobster burrito is one of my favorites too,” added Beckman.
Workshop’s main plates continue to deliver. The Egg Plate features two eggs any style, breakfast potatoes, and your choice of bacon or sausage. The Squash Blossom French Omelette, filled with whipped Boursin cheese and chives, reflects Beckman’s culinary background.
“My orientation is really around French cuisine, adapted to Southern California,” he explained. “We use a lot of wood fire, the pizza oven, and the grill, which gives everything a distinctive taste.”
Burger lovers will appreciate the Green Chile Cheeseburger, made with certified Angus prime beef, roasted poblano, American cheese, house pickles, onion straws, and sungold aioli on a house brioche bun, served with duck fat fries.
“Brunch was part of our program from 2012 up until the pandemic. Then we had to reset and focus on different priorities. Now we’re getting it up and running again, and we’re really happy with the response,” revealed Beckman.
As the restaurant approaches its 14th year, Beckman remains focused on seasonal cooking. “We wanted something that reflects our ethos in the kitchen,” he said. “We cook seasonally, so it’s always reflective of the time of year and what’s available.”
During Coachella Valley Weekly’s visit, the dining experience was elevated even further by the exceptional service from Andrew, whose energy, attentiveness, and deep knowledge of the menu made the brunch truly memorable. From thoughtful recommendations to sharing the stories behind each dish, Andrew’s enthusiasm enhanced every course and underscored the warm hospitality that Workshop is known for.
Beyond the food, Workshop Kitchen & Bar delivers a brunch atmosphere that’s both relaxed and elevated. Signature cocktails complement the menu, while the restaurant’s modern-industrial space invites guests to linger and savor every bite.
Palm Springs is known as a culinary hotspot, but Beckman believes Workshop stands out because of its authenticity.
“It’s about letting great ingredients speak for themselves,” he said. “Fresh flavors, bright colors, and a lot of care in how everything comes together.”
Brunch is served every Sunday, year-round, from 10 a.m. to 2 p.m. Beckman also invites diners to check out Workshop’s farmers market pop-ups and growing catering and private events program.
