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  • Workshop at UNION

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Workshop at UNION
Workshop at UNION

Workshop at UNION Details

  • Dining Style: Casual Dining
  • Website: http://www.workshopatunion.com/
  • Phone: (612) 455-6690
  • Hours of Operation: Open Thursday-Saturday and
    Show Nights + Special Events
    5:00pm-11:00pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: American, Contemporary American
  • Executive Chef: Stewart Woodman
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Counter Seating, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Wheelchair Access, Wine
  • Private Party Facilities: Work Shop offers a chef driven cuisine, crafted cocktails along with a unique wine selection brought to life in a chic, and stylish atmosphere.
  • Private Party Contact: Sales Manager (888) 422-9158

Getting there

  • Cross Street: 8th Street and Hennepin Avenue
  • Parking: Valet
  • Parking Details: -Valet Parking $8 after 5pm daily
    -Self parking $4 with voucher at Macy's or Highland ramps
A word from Workshop at UNION
Workshop at UNION is a fun, hip, creative and casual dining experience featuring a variety of small plates and sharable entrées by Chef Stewart Woodman.

Great food is constantly evolving,
and that’s why I’m always in
the Workshop creating!
-Executive Chef Stewart Woodman

Join us for a fun, hip, creative and casual dining experience featuring a variety of small plates and sharable entrées at mouthwatering prices ranging from $4 to $20.

Continued
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Awards voted by OpenTable diners
  • Diners' Choice WinnerSeafood
Diner Reviews
  • "Newly renovated with "testing' food. Expensive for the amount of food you actually are served."
    Dined on 8/27/2014
  • "food portions are small and not very substantial. taste of entrees was not really great. we liked it better as the seafood restaurant. avoid getting the miso sea bass in pho broth. appetizers were pretty good. stick with the rooftop restaurant."
    Dined on 8/21/2014
  • "Staff at this restaurant better be flipping burgers somewhere else. Starting with the manager down to the greeter."
    Dined on 5/17/2014