What To Expect At Work & Class, Opening WednesdayBy Ruth Tobias
January 28, 2014
We named it among our most-anticipated eateries of 2014. And now that we’ve had the opportunity to preview Work & Class, we can happily report we were right on the money. When owner-managers Delores Tronco and Tony Maciag and their chef-partner Dana Rodriguez open the doors to the RiNo eatery and bar on Wednesday - one they've built on America’s industrious, can-do spirit - it will be with a guaranteed bang. Here’s what to expect.
A snug, sunny space occupying, of all things, an old shipping container. Pops of color, air plants growing at all angles and a bright open kitchen spread warmth amid funky furnishings made from conveyor belts and brake rotors. “It was like fitting 10 pounds into a five-pound box,” laughs Maciag about the design, but the result is as vibrant and cozy as can be.
Southern- and Latin-influenced cuisine that blends the homestyle with the haute. Rodriguez is from Mexico, but she’s spent nearly 20 years in European-style kitchens (including, most recently, Bistro Vendôme). She’s brought both experiences to a menu featuring meats sold by-the-pound, family-style sides and a slew of creative comforts to start and end your meal. Don’t miss, for instance, the appetizer called “city chicken.” As Tronco explains, “Tony ate it growing up in Detroit at a time when chicken was expensive, so people made mock versions out of other meats instead. Here, pork and veal are brined in buttermilk, coated in breadcrumbs, fried and served with warm poblano gravy to get that Latin influence in.”
A short but sweet (not to mention amusing) drink list. Four mixers - think spicy basil sour and Yucatan orange-clove - are designed to combine with your choice of recommended spirits, categorized in turn to reflect the theme: “middle management” for less-expensive bottles, “union rep” for premium ones and so on. Of course, there’s also a tidy selection of wines and local craft beers to wet your whistle.
Keep your eyes peeled for our slideshow of signature dishes to drop on opening day, tomorrow.
2500 Larimer St.; 303-292-0700