Working Class Kitchen (CLOSED)

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.