Only a few months have passed since the main-level dining room at Kaskaid-owned Union changed from a sustainable seafood-driven restaurant-within-a-restaurant called Union Fish Market to Workshop at Union, a new micro, mini, and small plate concept helmed by the alternately lauded and loathed chef Stewart Woodman.
Hannah Sayle Hoisin-seared beef tenderloin filet with smoked bok choy and daikon radish
Suffice it to say, Woodman, who previously owned Heidi's and Birdhouse, both in Uptown, has had a lot of public scrutiny to overcome before returning to the local food scene. But it seemed like a wise move to slide slowly in under the umbrella of someone else's ownership and focus on doing what he does best: cook. We put aside the history and headlines for a night to try a smattering of the small plates he's pushing out of the kitchen at Workshop.
Woodman's pop-up: Workshop at Union