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22 for You Launches at District American Kitchen & Wine Bar


(Phoenix, Arizona) – With a $22 dinner menu showcasing creative new American inspired entrées launching May 22 at District American Kitchen and Wine Bar, summertime is spicing up and looking hotter! The new dinner menu features innovative culinary creations, locally sourced ingredients and dishes infused with flavor. District American Kitchen and Wine Bar consistently incorporates artisan products, herbs from the restaurant’s rooftop garden, and sustainably farmed items from local growers into each and every menu item.

As recently debuted during Spring 2013 Arizona Restaurant Week, District American Kitchen and Wine Bar’s new summer menu highlights include: Fried Green Tomatoes with crispy pork belly, arugula, shaved radish, tarragon and avocado cream fraîche ($8); “Street Corn” Soup with grilled corn, crispy Fritos®, cotija cheese, sweet smoked paprika and chipotle lime crema ($6); Hudson Valley Duck Carbonara with sugar snap peas, pancetta, charred pearl onions and shaved locatelli cheese; Pan Roasted Salmon with roasted cauliflower, sautéed greens, fennel, Arizona citrus and a salad made of fresh herbs from the restaurant’s rooftop garden; and for dessert, the Arizona Citrus Mint Gelati that includes a variety of fresh mint plucked from the restaurant’s rooftop garden, and the Salted Caramel Chocolate Bar.

“Every new dinner entrée on our summertime menu is infused with passion and features delicious seasonal dishes with the freshest ingredients at an unbelievable $22 price,” said Chef de Cuisine Jay Bogsinske, District American Kitchen and Wine Bar. “Salmon, ribeye, grilled tenderloin, Berkshire pork chops – it’s all priced at $22 without sacrificing the portion size, quality or flavor.”

Other new items on the dinner menu worth mentioning include: a Shaved Melon Salad with seasonally fresh assorted melons, local greens, avocado, pistachios from Pinal County, honey from local sources and chocolate mint infused vinaigrette made with herbs from the rooftop garden ($9); and the Grilled Beef Tenderloin with blue cheese, bacon and caramelized onion crust, heirloom tomatoes, local greens, and MJ Breads marble rye crostini with basil oil.

Two gluten free all-time favorite menu items are the 3rd Street Spinach Salad with strawberries, Marcona almonds, golden beets, Crow’s Dairy peppercorn feta and honey mustard vinaigrette ($9); and the infamous Bacon Wrapped Yuma Dates stuffed with scallion cream cheese and drizzled with Vermont maple syrup ($8).

In addition to the new Arizona Citrus Mint Gelati and the Salted Caramel Chocolate Bar, the dessert menu features a Neapolitan Whoopie Pie with vanilla fluff stuffed between two chocolate whoopie cakes and topped with strawberry pomegranate sherbet and dried strawberry chips ($6); Cheesecake Berry Brulee ($6); a Peach Melba Cobbler featuring a deconstructed version of a cobbler with Crow’s Dairy goat cheese pecan ice cream and raspberry gelee ($6); and a Cherry Upside Down Cake with pistachio foam and coconut sherbet ($6).

A list of five new cocktails perfectly complements the dishes from the new menu. All featured libations include house made infused ingredients such as bitters or vinegars, or herbs from the restaurant’s rooftop garden.

The new “$22 For You” dinner menu will be available during the summertime and features all entrées at $22. Complimentary three-hour parking validation is available. For restaurant reservations, call (602) 817-5400 or visit

  • “Street Corn” Soup

  • Pan Roasted Salmon

  • Neapolitan Whoopie Pie



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