District American Kitchen Launches New Menu

The new fall lunch and dinner menus have now debuted at District American Kitchen and Wine Bar featuring an array of all-American comfort foods served with a twist.

Each menu item is infused with locally sourced ingredients, artisan products, herbs from the restaurant’s rooftop garden, fresh micro greens from its newly installed Urban Cultivator, and sustainable farmed items from local growers.

New highlights from District American Kitchen and Wine Bar’s fall lunch menu include:  gluten-free Butternut Squash Soup with candied Schreiner’s bacon and mint crème fraiche, Harvest Chop Salad with kale, romaine, diced grilled chicken, apples, carrots, dried cranberries and apple cider vinaigrette, Whitefish BLT that features seasonal whitefish served on focaccia with lemon-chili aioli, lettuce, Schreiner’s bacon and beefsteak tomato.

The District American Kitchen’s Award-Winning Grilled Cheese is also a must. It is prepared identical to Chef Johnny Marchetti’s winning recipe featured at the 2012 Grilled Cheese Throwdown, with Schreiner’s bacon, caramelized onions, duck confit, chipotle fig jam, herb goat cheese, white cheddar cheese, and arugula all grilled on an MJ brioche.

The restaurant’s lunch menu includes “Nothing Over Nine at Noon,” where high-quality menu offerings and seasonal favorites are available for just $9.

New from District American Kitchen and Wine Bar’s fall dinner menu are: Maytag Pear Salad with anise tea poached pears, frisee, Maytag blue cheese, candied pecans, dried cranberries, and Maytag blue cheese dressing, Applejack Pork Tenderloin – a gluten-free dish – with apple cider brined pork tenderloin, caramelized onion, whipped Yukon potatoes, roasted beets, and applejack brandy jus, Chicken and Waffles with airline chicken breast, sweet potato waffle fries, honey tarragon glaze, and sautéed broccolini, and Garden Greens and Beans that feature seasonal, rotating selections of freshly harvested and braised greens from the restaurant’s rooftop garden and Urban Cultivator, along with tepary beans, organic quinoa and a red wine reduction.

Every new dinner entrée features includes seasonal dishes with the freshest ingredients at an unbelievable price of $22 – $22 Just for You!

Other items on the menu worth mentioning include five all-time favorites selected in honor of the restaurants fifth year.  These include two appetizers, two entrées and one dessert. Five of the favorite dishes are: BLT Salad with Maytag blue cheese dressing and Schreiner’s bacon, Duck Quesadilla with pickled Fresno peppers, Crow’s Dairy black pepper goat cheese, roasted poblano puree and an apple gastrique, Nimbus Oatmeal Stout Short Ribs with cheddar jalapeño grits and locally grown carrots, Cedar Roasted Pacific Salmon with sweet shrimp and asparagus risotto and crispy shallots, and Pumpkin Whoopie Pies served with a bourbon malt shake.

In addition to the delicious Pumpkin Whoopie Pies, the fall 2013 dessert menu features a Huckleberry Bread Pudding Sundae with horchata ice cream, candied pecans, caramel and sweet cream, and a Sticky Toffee AZ Date Cake with caramel apple ice cream and pomegranate gastrique. Delish!

Complimentary three-hour parking validation is available.

For restaurant reservations, call (602) 817-5400 or visit www.districtrestaurant.com.

District American Kitchen and Wine Bar is open daily for breakfast, lunch and dinner. Happy hour is available Monday through Saturday from 3 to 7 p.m. and reverse happy hour from 10 p.m. to close featuring $5 sangria, $3 draft microbrews, and happy hour pricing on select menu items.

Live jazz music or DJs perform most nights.

District American Kitchen and Wine Bar

320 N. Third Street, Phoenix, AZ 85004

Located at the northwest corner of Third Street and Van Buren in downtown Phoenix