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In launching Workshop Kitchen + Culture, the Canadian cuisine restaurant within the Theatre Junction GRAND space, chef and owner Kenny Kaechele and general manager Conrad Sawatzky had dramatic plans. "We wanted to create a place where you still feel like you are part of what's going on in the theatre. But when you’re dining, you don't want to feel like you’re being jostled by all of the people going in." They enlisted designer Connie Young to transform the space into two separate rooms — the lower level restaurant and the upper studio space lounge. Casually elegant, the space beautifully suits the historical brick-and-stone Lougheed Building in which it’s located. The clientele is as eclectic as the theatre’s stage productions, which lean to international experimental performances. Not limited to evening hours, the restaurant also features a speedy and satisfying lunch service.
DAILY IMPROV SOUP
FRIED CAULIFLOWER, GARLIC, GREEN OLIVE, HARISSA AIOLI
ALBACORE TUNA POKE, PINEAPPLE, CUCUMBER, AVOCADO, SESAME CHICHARRON
BULGOGI BEEF TARTARE, CHARRED SCALLION, PICKLED CARROT, SMOKED CURED EGG YOLK, SESAME MALTO
CRUNCHY VEGETABLE SALAD, SUNFLOWER MARINATED HALLOUMI, PUFFED BUCKWHEAT, CUMIN YOGURT VINAIGRETTE
TENDER GREENS, COMPRESSED APPLE, TOASTED WALNUT, GOATS FETA, HONEY AND BALSAMIC DRESSING
WELL JUICERY COLD PRESSED JUICE - EVER CHANGING SELECTION
MAPLE-GOCHUJANG STEELHEAD, RED BEAN SCALLION PANCAKE, GRILLED BOK CHOY, BEET MARMALADE
CHICKEN PANCETTA CLUB, TOMATO RELISH, PROVOLONE, AVOCADO, BASIL MAYO (FRIES OR SALAD)
LAMB CONFIT "MELT", FIG AND LEEK JAM, CAMBOZOLA CHEESE, ARUGULA ( FRIES OR SALAD)
THE GRAND BURGER, SMOKED CHEDDAR, SAUTÉED MUSHROOM, BACON, CHIPOTLE AIOLI (FRIES OR SALAD)
GRILLED SIRLOIN, NETTLE CHIMICHURRI, ASPARAGUS, POTATO MILLE FEUILLE, BEARNAISE, BACON JAM
POLENTA LASAGNA, GARLIC CREAMED KALE, FIOR DI LATTE MOZZARELLA, SAN MARZANO TOMATO SAUCE
BRAISE MOI EVER CHANGING FEATURE FROM THE SLOW COOKER, SEASONAL SIDE
MARKET FISH FEATURE, SEASONAL SIDE
BRAISED MEAT CROQUETTE, INSPIRED WEEKLY VARIATION - ASK SERVER
SEARED SCALLOP, PICKLED POTATO, PORK CHEEK, CHARRED RADISH AND SERRANO BROTH
SOFT POACHED CRISPY EGG, WILD MUSHROOMS, BOAR BACON, MANCHEGO, WATERCRESS PESTO
Dried cauliflower ,garlic, green olive, harissa aioli
ALBACORE TUNE POKE ,PINEAPPLE,CUCUMBER,AVACADO ,SESAME CHECHARRAN
BULGOGI bEEF TARTARE ,CHARRED SCALLION,PICKLED,CARROT,SMOKED CURED EGG YORK ,SESAME MALTO
TENDER GREENS, COMPRESSED APPLE ,TOASTED WALNUTS,GOATS FETA,HONEY AND BALSAMIC DRESSING
[ SHARE-FRIENDLY / LARGER FORMAT PLATES ]
MAPLE-GOCHUJANG STEELHEAD, RED BEAN SCALLION PANCAKE, GRILLED BOK CHOY, BEET MARMALADE
GRILLED BLACK APRON RIBEYE, NETTLE CHIMICHURRI, ASPARAGUS, POTATO MILLE FEUILLE, BEARNAISE, BACON JAM
CAPER BRINED PICKEREL, CORIANDER AND MEAD GLAZED CARROTS, YUKON POTATO RISOTTO, DILL POWDER
CHARRED SCALLION BBQ PORK LOIN, PORK BELLY, BROWN SUGAR AND CUMIN ROASTED YAM, CASHEW GAILAN
PAN BRAISED CHICKEN, POMME FONDANT, MUSHROOM AND CIPPOLINI FRICASSEE, CHICKEN LEG AND FOIE GRAS JUS
POTATO GNOCCHI, BLACK GARLIC, TURNIP, PARSLEY AND PARMESAN CREAM
CRISPY BRUSSELS SPROUTS, SPICY MAPLE, SEA SALT
MASHED POTATOES WITH MEAT DRIPPINGS, ROSEMARY AND CHEESE CURDS
CHINESE BROCCOLI, PICKLED PEPPERS, SHAVED PARMESAN
TEMPURA PICKLED OYSTER MUSHROOMS, GOCHUJANG, SESAME, CILANTRO
[ HOUSEMADE EVERYTHING ]
FALLEN CHOCOLATE SOUFFLE, CHERRY COMPOTE, HAZELNUT CRUMBLE, MALTED STOUT ICE CREAM (GLUTEN FREE)
FRESH BERRIES, CITRUS GENOISE, MUSCAT SABAYON, PINK PEPPERCORN SHATTER
LEMON SEMI FREDDO, TORCHED ITALIAN MERINGUE, BLUEBERRY COMPOTE, SUGAR COOKIE
DRINKS
[ NON ALCOHOLIC ]
AFTER DINNER DRINKS, WHISKEY ,RUM ,SCOTCH, COGNAC , PREMIUM LIQUOR 1OZ),CRAFTED COCKTAILS,CAESARS,WINE,BEER, ALE & CIDER,
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