District Social Inaugural Review Our Coverage Sponsored by Fresh Origins
District Social Owners Sean Marr and Bennett Page
The superlative Baked Cod
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
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It's a good sign that before anything starts that the ceiling of a restaurant is this clean and beautiful. But we'd expect nothing less from the District Social ownership team, who are displaying brilliance at their third venue in this review.
On Whom You Know, District Tap House was originally featured:
and it graduated to Peachy's Picks:
Bedford Falls also earned an inaugural feature:
Located in the Fashion District, District Social is the newest of this team's endeavors, open since December 2015 and is owned by Sean Marr, Bennett Page, Michael Geddes, Philip Smith and Aiden Stenson. The "Social" aspect of the name is reflective of its classy bar and grill atmosphere which is home to a traditional dining experience with a defined menu of appetizers and entrees. Executive Chef Harrison Mosher is at the helm of the menu.
Everyday he's truffling.
The fireworks began with the Lamb Skewers. Fragrant with a pronounced flavor of Japanese charcoal, the Lamb was embellished with allspice, molasses, and a knockout dill creme fraiche. Sean Marr suggested this dish and even if you think you are not crazy for lamb personally, you will find that you will be enamored of this lamb.
The House Cured Salmon was a total winner and its freshness completely hit the spot. Marcona Almonds and smashing Tzatziki rounded out this glory of the sea that arrived in spiral style. This appetizer is just perfect for the summer.
Eat it, because it is beautiful!
Next in the batting order was a bastion of nutrition:
As you know we require a green salad as part of a review, and the Spinach Salad is absolutely delightful and a good size as well. We do not like tiny wimpy salads and you will not find them here! The vibrant spinach salad has a party with radishes, carrots, cucumbers, red peppers, shallots, kataifi (strained greek yogurt, evoo, turkish vinegar) and of course our most favorite vegetable, parmesean. (If you are reading for this first time please locate your sense of humor...)
Normally the salad comes tossed, however, we always want the dressing on the side and they are happy to do that when you indicate your preference.
Keep in mind we never edit the pictures. You either have food this great-looking, or you do not. And, we like that we can see our food at District Social.
The culinary runway continued with the best flatbread we have ever had. If you are reading us closely, you know we actually do not care for most flatbread.
However, once your tastebuds consider the many layers of wow factor employed in the flatbreads of District Social, you will be enticed to love them. First we tried the tri-color cauliflower edition. You'll absolutely revel in the violet mustard paired with dried apricot and kashkaval that yields a perfect spicy/sweet balance on your palate. This embodies sophistication and is clearly pinky-out flatbread.
We asked the shrimp to say CHEESE and it complied.
Actually we think it said Gruyere.
The shrimp flatbread is a total must for summer. Butterflied perfection, the shrimp revels in charred scallion pesto and gruyere. If Eloise were with us, she'd say she love, love loves it.
The fish entree we'd recommend without a doubt was the Baked Cod, which reminds us of New England! The cod is fresh and baked just right with ramps, baby turnips, and a divine English Pea puree. The presentation was highly fashionable as well, district appropriate. We love the nice neat dices we see and when food is this gorgeous it tastes even better.
The medium rare Hanger Steak was a carnivore's dream and this is the entree to try. There are nearly a dozen entree choices and the steak was grilled just as we asked. The flavor superlatively juicy and amazingly paired with honshimeji mushrooms and frisee, adding elegance and sophistication to something you might mistake for being straightforward. This steak is competitive with steaks we've had at steakhouses.
Even the side dishes are majestic at District Social; we love that there are eight choices. We love lots of choices on menus and never have trouble making up our mind. This first time we chose the Brussels Sprouts with pistachio and creme fraiche which were tremendously flavorful and hearty and Seared Broccolini which was perfect in its simplicity of garlic and olive oil, expertly executed and on the lighter side.
Pastry Chef Jivanni Llewellyn showcases talent from the Lemon Meringue Tart above with Blueberry Compote, Lemon Confit and Lemon Thyme Sorbet to the famous Beignets below with bitter orange coulis and caramel.
District Social was terrifically impressive on our inaugural visit and we look forward to seeing what they do next.
