Travel

Work & Class is named to represent its simple ethos, which is their goal to provide a “square meal, stiff drink, and fair price.” And really, that kind of undersells it—the Southern–Latin American menu from chef Dana Rodriguez is full of inventive small plates from bacon-wrapped jalapeños, shrimp and grits, and chickpea croquettes to salads like their “massive attack” (tempura broccoli, asparagus, avocado, spinach, cucumbers, parmesan) to substantial meat and fish offerings like whole fried Idaho trout and cochinita pibil. Designed inside some re-purposed shipping containers, the restaurant is small, always packed, and pretty loud and lively.

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