Traditionally, District (in its both San Francisco and Oakland locations) has been known and appreciated for its ambitious wine program suitable for connoisseurs. Among more than 40 wines by the glass offered here there are select French, Italian, Spanish, German, Austrian, South American and Australian varietals. Compiled by the District Wine & Spirits Director Caterina Mirabelli, the list of private reserve contains unique small production labels from all over the world.
Now, following the successful example of District Oakland that first implemented the extensive whiskey offering at the time of its opening in 2012, the 10-year-old veteran and the flagship location in San Francisco has introduced a whiskey-focused full bar program.
District SF offers more than 60 small batch bourbons, scotches and ryes and a menu of signature cocktails, like the District Buck (Four Roses Bourbon, Fernet Blanca, lemon juice, simple syrup and ginger beer) and Bluegrass (blueberry- and rosemary-infused Four Roses Bourbon, maple syrup and lemon). Tequila, mezcal, cognac and Armagnac are also on the list as well as an array of strong artisanal beers, like 8% LuciferBelgian golden ale.
Mirabelli explains, “"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. And like wine, whiskey makes interesting tasting flights and pairs well with food, especially our house made charcuterie."
True, all District libations pair well with seasonal small plates created by the Executive Chef Bob Cina – a native of Boston who’s been working in the Bay Area for more than a decade, and count on his resume such premier venues as Slow Club, SPQR and Delfina Pizzeria.
The abovementioned charcuterie plate can be assembled from a variety of house-cured meats, like salami agrumi or salami bourbon boar; spiced smoked duck breast, and truffled chicken liver mousse.
Heirloom tomatoes with fried stuffed squash blossoms, goat’s milk feta and buttered corn make for a sophisticated starter sprinkled with aged balsamic.
Roasted cauliflower and baby kale salad is enhanced with pignoli romesco, garlic, and sherry-soaked sultanas, and is surely as upscale as salads go, very well suitable for bourbon pairing.
Moroccan-style lamb meatballs are served in spiced tomato sauce with charmula, harissa, and Manchego cheese, and provide a superb accompaniment for cocktails, wine, or beer.
Mushroom pizza with roasted garlic and kale is based on two cheeses – fontina and parmesan, making for a rich and creamy pie, appetizing-looking, and highly satisfactory.
Located in a historical red brick building in the hip SOMA neighborhood, and styled as a wine cellar, District has both lounge and table seating around the trademark horseshoe bar that closes on the wine and whiskey tower. A well-loved after-work destination, District also sports a popular Sunday bottomless brunch.
District San Francisco is located at 216 Townsend Street, San Francisco, California. Open Monday through Friday 4:00 p.m. and Saturday 5:00 p.m. until close. District’s $6 Happy Hour is at 4-6 p.m. Monday through Friday and 5-7 p.m. on Saturday. Sunday brunch is served from 11:00 a.m. to 2:30 p.m. For more information, call (415) 896-2120 or visit www.districtsf.com. For large group reservations email events@districtsf.com.
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