District Opening at the Village on the Parkway in Addison

District, a beloved neighborhood restaurant and bar hailing from Northern California, is set to open to the public on Friday, May 6. Located at 5100 Belt Line Rd, #544, Dallas, Texas 75254 at the Village on the Parkway in Addison, this is the first Texas location for the concept. District will be open for lunch, dinner and late-night.

The rustic yet refined concept pairs a menu of globally inspired shareable plates with an extensive and diverse wine and whiskey program. The result is a memorable tasting experience that you can share with friends and family in a place that feels like home.

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

District’s Chef Partner, Aaron Staudenmaier says, “The menu is designed to introduce guests to new flavors and touch back to old favorites while remaining approachable. Our culinary vision is global, pulling influence, technique, and flavors from a wide array of styles and cultures. Diners can be as comfortable, or as adventurous, as they want. The right glass of wine or perfect sip of whiskey will always be on hand to help guide them to the next dish.”

Chef Aaron Staudenmaier has an impressive culinary background with 25+ years in the food and beverage industry. His path led him through some of the finest 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. Subsequently, Staudenmaier dove into farm-to-table cooking with time at Boot Ranch, an ultra-luxury property in Fredericksburg, Texas. It was at 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 moved on to become Concept chef at Whiskey Cake Kitchen and Bar.

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