Saturday, March 5, 2016

Tre Stagioni Does Lunch at The Working Class Kitchen

 My friends Mitra, Marion and I had lunch at Working Class Kitchen the other day.  We enjoyed our lunch in this trendy little place with it's long bench tables, and butcher cases filled with a variety of meats. Their menu is varied for simple luncheon fare.

 Working Class Kitchen is part deli, part butcher shop with raw and cooked meats, plus sandwiches and sides, as well as other items made from ingredients formerly only available to diners at Michael’s Restaurant Group’s eateries.  Zagat has ranked three of the company’s restaurant concepts, Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse, among the best in Los Angeles. 

Working Class Kitchen offers "The Chianina" Burger among other specialty items.  What is a Chianina burger you ask? Well the beef comes from the Chianina.  The Chianina (  is an Italian breed of cattle,   now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world.) The famous  bistecca alla fiorentina is produced from its meat.The Working Class Kitchen burger ($8.00)  comes with carmelized onions but you can add avocado, cheese and a number of others items for an extra charge.
 This is a super casual, trendy neighborhood place.  Beer and wine available.

 The Chianina burger with carmelized onions add on Bleu cheese. Side of potato salad added.

 Spring greens with a Chianina Patty.

Sliced roast beef with horseradish sauce and arugula with a side of potato salad.

This is a tiny place with a few benches outside the shop (no liquor can be taken to outside tables).
Indoor seating limited. Every third Sunday of the month an outdoor garden across the street is open for extra seating.

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