Finally, a bustling neighborhood restaurant and bar from California is ready to go: District, a Northern California concept making its Texas premiere, will debut at 5100 Belt Line Rd, #544, Village on the Parkway in Addison, where it will be open for lunch, dinner and late nights.

According to a press release, the big date is May 6.

It’s a “rustic but refined” concept that combines a globally inspired menu of sharing plates with an extensive and diverse wine and whiskey program – something you can share with friends and family in one place. where you will feel at home.

Co-founder Jon D’Angelica and partner Ryan Vance built the first District 15 years ago in San Francisco on the idea that sharing plates paired with fine wine (or whiskey) create a more intimate dining experience.

District currently has three locations, all in California (San Francisco, Oakland, San Jose). Addison marks the group’s 4th location and first outside of California, and they’ve partnered with acclaimed chef Aaron Staudenmaier who shared his vision in this statement:

“The menu is designed to introduce guests to new flavors and return to old favorites while remaining accessible. Our culinary vision is global, drawing influence, technique and flavors from a wide range of styles and cultures. diners can be as comfortable, or as adventurous as they wish, with the right glass of wine or the perfect sip of whiskey always on hand to guide them to the next course.

Staudenmaier has an impressive culinary background with over 25 years in the food and beverage industry. His path took him through some of the best restaurants in the country, including The Mansion on Turtle Creek and the Inn at Little Washington. Staudenmaier opened Abacus with Kent Rathbun in 1999, creating an iconic Dallas restaurant. Continuing the success of Abacus, Staudenmaier worked to create the next Rathbun concept, Jasper’s. Afterwards, Staudenmaier dove into farm-to-table cooking with time at Boot Ranch, an ultra-luxury property in Fredericksburg, Texas. It was at the Boot Ranch that he developed a following for his ultra-local Hill Country Farm cuisine. Staudenmaier returned to Dallas where he opened Lovers Seafood and later became head of concept at the Whiskey Cake Kitchen and Bar.

Food
Shareable dishes from the seasonal menu include Crispy Squash Blossoms – goat cheese filling, wild arugula, Aleppo chili agrodolce; Sweet Potato Pakoras – Crispy chickpea paste, zucchini, sweet onions, jalapeno-lime aioli; Fontina & Spinach Arancini – crispy risotto balls and smoked tomato sauce; Hamachi Crudo – Vinaigrette with yuzu, togarashi, jalapeno, cilantro; Lamb Meatballs – Moroccan spiced lamb, chermoula tomato sauce, manchego cheese; Korean BBQ Pork Belly – gochujang glaze, kelp kimchi, grilled shallot; Ceviche Mixto – corvina, octopus, shrimp, yucca, sweet potato, sweet pepper, bitter orange; and Sacchettoni with duck confit – local pasta “Beggar’s Purses”, Half duck, Pecorino, Fresh herbs.

To drink
The District’s bar program takes center stage and showcases the concept’s love of wine and whisky. D’Angelica explains, “Our wine and whiskey selections are curated to offer our customers a diversity of origins and flavor profiles, without being overwhelming.”

The district’s extensive wine program is led by Certified Sommelier, Ron Taylor and features well-known favorites and boutique wines from around the world with varying styles and prices. The list is organized in a progressive format ranging from light and fruity to full-bodied and dry. Half glasses are also available for adventurous customers who wish to sample several selections.

When it comes to whisky, D’Angelica says, “Anyone can go out and find hundreds of labels and let their customers wade through countless pages in order to find the right one. What we’re trying to do is is to create a more accessible list that covers the many styles of whiskey with producers we respect and don’t take shortcuts.With Addison’s new location, we’re proud to have added a Texas Craft section to our whiskey list to showcase our favorite local producers.

Guests can also enjoy seasonal garden-inspired cocktails by the glass, such as Pretty in Pink – Nue Vodka, Elderflower Liqueur, Fresh Ruby Red Grapefruit, Fresh Lime; Come Take It – Texas Ranger Whiskey, Cherry Heering, Amaro Nonino, Fresh Orange; Flock of Seagulls – Old Forester Bourbon, Yellow Chartreuse, Orange Curacao, Lemon; Green Room – Ford’s Gin, Single Cucumber, Fresh Lime, Green Chartreuse, Mint.

Atmosphere
The 3,800 square foot space offers 94 indoor seating (including the bar) and 40 outdoor seating. The District’s design is a mix of rustic and contemporary. D’Angelica says, “In Addison, the space ‘bones’ pay homage to the historic brick and timber warehouse spaces we occupy in our Northern California homeport. The interior is filled with rich woods, rustic chandeliers and contemporary accents that fit perfectly with our design ethos. A combination of lounge seating, high tables and banquettes, all surrounding a large central bar, will provide guests with a variety of seating experiences.