Last Thursday was day one for the newest concept from the team that brought you Michael's on Naples, Chianina Steakhouse and Michael's Pizzeria. With a catchy yet cryptic name, Working Class Kitchen's industrial space celebrated in style– offering foie gras crostini to all patrons.
A sustainable, all-natural deli and butchery, their motto is Sine Labore Nihil. Translated literally it's Without Labor Nothing. We see it as a reminder that hard work pays off. Without a formal website, we poked around to learn about what's in their deli case.
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Sausages are the favorite for now, as they burned through all their merguez, andouille, kielbasa and spicy Italian meat tubes the other day. In addition to classic fare such as salads from Farm Lot 59 and corned beef, count on beefy burgers featuring meat from Chianina. WCK's hours are from 11 a.m. to 5 p.m., Monday through Saturday. Beer and wine available by the end of the month. We can't wait to get to know you better!
Working Class Kitchen is located at 1322 Coronado Ave, Long Beach, (562) 494-0306.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.