Work & Class


  • 15% off your bill when you dine at the restaurant

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.

The Fine Print

No reservations accepted. Walk-ins only.

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