Mile High Dining enjoyed dinner at Work & Class just before the baseball crowd on opening day. It’s a small restaurant serving American style food with a Latin influence. No reservations are available, so plan ahead. The chef/owner, Dana Rodriquez, is a finalist for James Beard Foundation’s 2022 Best Chef. We arrived early for “work release” a/k/a happy hour! We each selected a cocktail but you select the type of alcohol with their fruit flavors. Different.
We shared two appetizers, smoked salmon bruschetta and blue corn empanadas. The salmon bruschetta was delicious and the pickled onions offered a tasty contrast to the salmon. The very good blue empanadas had lots of warm cheese and a mild dipping sauce.
Next, we had the 1/2 massive attack salad with deep fried broccoli, lots of lettuce, and shaved cheese. It’s a very large portion and the deep fried broccoli was a hit.
I enjoyed the 1/2 rotisserie chicken. It was very flavorful with lots of breast meat and large enough for plenty to enjoy.
After we finished our meal, Dana Rodriguez even came out to our table and gave us a big hug!
My ratings are : It’s OK, Good, Very Good, and Excellent.
The verdict ⚖️ for Work & Class is Excellent. The food is great but remember it is a causal setting. Also, price of the dishes were very affordable!
@workandclassdenver
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