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The patio of District in Addison shows an off-white building with grey trim. Tables with white tops and black chairs are in front of black bars blocking the perimeter.
The patio of District in Addison.

San Francisco Neighborhood Restaurant Opens First Texas Location in Addison

The “rustic-yet-refined” menu at District will offer lunch, dinner, and late night eats

Courtney E. Smith is the editor of Eater Dallas. She's a journalist of 20 years who was born and raised in Texas, with bylines in Pitchfork, Wired, Esquire, Yahoo!, Salon, Refinery29, and more. When she's not writing about food, she co-hosts the podcast Songs My Ex Ruined.

The Village on the Parkway in Addison hosted a former neighborhood favorite, Mercy Wine Bar. Now the location seems to have a fitting new tenant. District, a San Francisco export that aims for a comfortable feel with globally-inspired food, features an extensive wine and whiskey program at the bar — music to the ears of anyone who missed the impressive wine list at Mercy.

District is a spacious 3,8000 square feet, including a U-shaped bar with walls lined with booth and table seating and a patio that seats 40. Certified sommelier Ron Taylor crafted the extensive wine program, which includes a range of price points and choices that will please those missing Mercy’s selection.

The whiskey program is equal to their wine offerings, and includes a selection of Texas craft whiskeys along with Japanese and Irish/Scotch breakout sections.

The U-shaped bar inside District in Addison. It’s lined with blue and brown barstools and the bartop is made of blonde wood. A U-shaped ceiling feature mirrors the bar.
The interior of District in Addison.

The menu, designed by chef partner Aaron Staudenmaier, focuses on “globally inspired shareable plates.” Staudenmaier is a veteran of The Mansion on Turtle Creek and the Inn at Little Washington, both noted dining destinations.

“The menu is designed to introduce guests to new flavors and touch back to old favorites while remaining approachable,” Staudenmaier said in a press release. “Diners can be as comfortable, or as adventurous, as they want.”

Some examples of what patrons can order include crispy squash blossoms, sweet potato pakoras (Indian vegetable fritters), fontina and spinach arancini (stuffed rice balls), hamachi Crudo (a take on yellowtail and Amberjack served raw), lamb meatballs, Korean barbecue pork belly, ceviche mixto, and duck confit sacchettoni (a stuffed pasta).

Shot of various plates of food to be served at District.
The food offerings at District, designed by chef partner Aaron Staudenmaier.

District is open now and accepting reservations for Monday through Thursday 11 a.m. to 10 p.m. and Friday and Saturday 11 a.m. to midnight. Find them at 5100 Belt Line Rd, #544, Dallas, Texas.

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