Workshop Eatery brings 'farmfare chic' to Edmonton

Workshop Eatery makes 'eating local' a mouth-watering experience, according to Edmonton AM restaurant reviewer Twyla Campbell.

Promising 'approachable and unpretentious' eats, the new restaurant, owned by Chef Paul Shufelt,opened its doors in Edmonton's deep south late last year.

"There's a talented chef, who is using quality ingredientsin a beautiful setting,so I think it's totally worth the drive," said Campbell, who relished inWorkshop's "upscale farmfare."

Located in the Summerside neighbourhood'sMosaic Centre, heralded as Canada's first net-zero office building, Campbell says Worskhop's warehouse-style space is both rustic andwelcoming.

With beehives on the rooftops and planting boxes in the dining room, Campbell saysShufelt is focused on 'hyperlocal' fare and environmentally friendly operations that live up to the buildings green reputation.

"Every purchase he makes, from the equipment to even the food, he has to consider what materials it's made from, how far it's travelled, the impact on the environment. And they're trying to limit their daily garbage to one bag," said Campbell who believes the added effort will go a long way in enticing customers.

"I really respect his investment in this and I really hope that more restaurants might hop on board," said Campbell.

"People are realizing that it's important to support restaurants that support local."

With plenty of seasonal ingredients on the menu, Campbell says local suppliers are front and centre. Diners can feast on locally-sourced meats, freshly-baked bread, and home-made preserves.Thirsty patrons can choose from a long list global wines, craft brews, and hand-crafted cocktails.

Three dishes were stand-out for Campbell. She was impressed with juicy, tender, spicedandsmoky Reuben sandwich, filled with slow-cooked pastrami. The West Coast Chinook salmon was beautifully presented on a bed of beet risotto and cooked to perfection. And if you're in the mood for some comfort food, the perogies just might be better than grandma's.