Michael Dene, who has built a pizza, steak and pasta-fueled restaurant empire, teamed up with chef David Coleman on Working Class Kitchen, a nose-to-tail comfort food emporium in Long Beach. The space features a sustainable butcher shop and blackboard menus, which change as ingredients become available. In addition to sandwiches, burgers, soups and salads, Working Class Kitchen prepares a corn dog daily, but the sausage could be kielbasa, Andouille, or something entirely different. During one visit, they crafted a deluxe Andouille corn dog with free-range Devil’s Gulch pork, sweet onion, milk powder, clove and smoke. Chef Coleman batters the sausage with gritty blue cornmeal, slides in a wood stick and fries to dark brown in an 80/20 blend of canola and olive oils.
|Venue name:||Working Class Kitchen||Contact:|
1322 Coronado Ave
|Opening hours:||Mon-Sat 11am-5pm|
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