Cuisine:

• American
• Bar
• Lounge, club, bar

District American Kitchen & Wine Bar Description:
Although some would say it's jinxed with a hotel location, the District strives to be a separate entity by functioning as a---gasp---real restaurant. And thankfully, it succeeds, in part because of talented chef de cuisine Nathan Crouser's modern menu of American classics focused on locally sourced ingredients. A hip lounge and wine bar, featuring an extensive list of American wines and microbrews, adds to the cool factor. Need more? There are also art shows, live music and public art performances in the suitably swanky space. But the real kudos go to the kitchen staff, which cranks out first-rate comfort fare like Louisiana fried chicken, Berkshire pork tenderloin with mac 'n' cheese and a delightfully different pumpkin curry casserole with wild rice and marinated tofu. Plenty of other dishes, like the ubiquitous BLT salad, cater to the convention crowd, but Crouser incorporates impeccably sourced ingredients as much as possible, which means that the BLT is made with Maytag blue cheese dressing and Schreiner's bacon---and yes, you really can taste the difference. Regulars go here to make whoopee, too, as in the decadent homemade whoopie pie for dessert.


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