So what is Work & Class? The simplest way we know to talk about it is as a "square meal, stiff drink, and fair price.” If you only have 10 seconds to explain the concept, that's what we'd tell you to say. If you have a little more time, here's a little more ammo for the ever-popular concept question:
We believe that the best restaurants are the simplest ones, that the food and drinks we love and crave don't involve fussy or unfamiliar ingredients or cooking techniques. We believe that service should be unpretentious, informal, and a bit irreverent. And we believe that our guests will return time and again for a high-quality product at a fair price, served in a fun atmosphere.
As a whole, Work & Class reflects the working class background and down-to-earth ethos of its two owners: Tony Maciag, a Detroit native and Dana Rodriguez, who grew up on a farm in Chihuahua, Mexico. This explains why the menu is at once American and Latin American, why we say that we're "good food, no fuss,” and why every pour is two ounces.
So, whether you're looking to celebrate a promotion, need a fun spot for a first date, or had a long day and need to throw a few back, Work & Class is your place. We'll welcome you the way we welcome everyone—with arms wide open and a square meal and stiff drink—at a fair price, of course.
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