It was great to be back to District in San Francisco to try out its latest menu and cocktails for Happy Hour!
District’s décor still remains a great place for conversation with lounge and table seating within brick and timber architecture highlighted by the trademark center horseshoe bar made from reclaimed South American Peroba Rosa and its wine and whiskey tower.
District has announced the debut of full bar service with a focus on whiskey to marry with its wine program. District Wine & Spirits Director Caterina Mirabelli says "There is a natural marriage with wine and whiskey. They both change with age and have very complex flavor profiles. Ultimately they are both best enjoyed when sipped." She adds, "And like wine, whiskey makes interesting tasting flights and pairs well with food.".
Executive Chef Bob Cina's small plates menu is great.
Here is what Gratitude Gourmet enjoyed at District along with photos below. We hope you get the chance to try out the latest menu and spirits!!
. Arrangement - Four Roses Bourbon , Red Wine, Lemon Juice, Lavender Water and Simple Syrup
. District Buck - Four Roses Bourbon, Fernet Branca, Lemon Juice, Simple Syrup & Ginger Beer
. Tempura Avocado - jalapeno lime, aoli, sweet n spicy sea salt
. Mushroom Pizza - roasted garlic and kale, fontina and parmesan cheese
. Artisan Cheese Plate - I selected these three:
1-Brillat-Savarin - cow's milk, triple creme - Normandy France
2-Vacherouse d Argental - cow's milk soft Lyon, France
3-Ossau-Iraty (raw) - ewe's milk, firm aged - Northern Basque, France
. Seasonal fruit crisp with vanilla ice cream