Work & Class opened in 2014 under chef Dana Rodriguez, who grew up cooking on a farm in Chihuahua, Mexico. The menu she built here marries U.S. and Latin American cooking, served without pretense and centered on the idea of a stiff drink with a square meal at a fair price.
Dishes are meant for the table: empanadas, lamb, brown-butter brussels sprouts, roasted vegetables, trout, and green chili, ordered alongside cocktails and beer. A second location has since opened in Englewood.
Rodriguez has been recognized repeatedly by the James Beard Foundation for Best Chef, named a finalist in 2022 and a semifinalist in 2018, 2016, and 2015.
Dishes are meant for the table: empanadas, lamb, brown-butter brussels sprouts, roasted vegetables, trout, and green chili, ordered alongside cocktails and beer. A second location has since opened in Englewood.
Rodriguez has been recognized repeatedly by the James Beard Foundation for Best Chef, named a finalist in 2022 and a semifinalist in 2018, 2016, and 2015.