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Specialties
The District Bar’s menu – sturdy and substantial – focuses on great quality and puts a spin on classic bar food by adding class and comfort, an infusion of his Mississippi Gulf Coast roots, traditional gastropub fare, and local ingredients (think Idaho potatoes spun into house-made garlic «Pommes» and Walla Walla Sweet Onion Soup).
Appetizers include faux cheese sticks – made with panko-battered, beer-marinated hearts of palm with bourbon sauce – or house-made potato chips soaked in beer then tossed with herbs, truffle oil and garlic aioli.
Then there’s beer chili and a variety of burgers and dogs (the «Bacon Dog» is thrice-wrapped, deep-fried, and chili-smothered), as well as grilled pork chops made with brown sugar apple cider brine and bourbon jus.
Craft cocktail selections are both traditional — think Sazerac — and not — think Chipotle Chocolate Margarita or the Wasabi Mint Julep as well as over 18 craft brew selections including local beer like Clem’s Gold and 509 Style Ale.
History
Established in 2013.
The design, theme and vision for The District Bar come from the Knitting Factory Entertainment consulting group and Matt Judge, longtime General Manager of the Knitting Factory and Project Manager for The District Bar remodel, whose unique culinary past brought him back to the city where he was raised to give Spokane a restaurant and bar that differentiates itself from anything else in the area.
Judge, who moved to Spokane as a child from the East Coast, first honed his culinary expertise during five years aboard a Trident nuclear submarine, and subsequent service as personal chef to both of former President Bill Clinton’s Secretaries of Defense, William Perry and William Cohen. He also studied at the Culinary Institute of America’s schools in New York and Napa, and was the Food Service Director for the Salvation Army for three years.
The District Bar hopes to reflect the neighborhood and be an asset to the entertainment district of Spokane — hence the name, The DIstrict Bar!
Meet the Manager
Matt J.
Manager
Matt, who moved to Spokane as a child from the East Coast, first honed his culinary expertise during five years aboard a Trident nuclear submarine, and subsequent service as personal chef to both of former President Bill Clinton’s Secretaries of Defense, William Perry and William Cohen. He also studied at the Culinary Institute of America’s schools in New York and Napa, and was the Food Service Director for the Salvation Army for three years. «I have cooked for so many different kinds of people under so many different circumstances,» he recalls. «I’ve learned to both work hard to please customers as well as to create an environment and a cuisine that’s widely appealing yet creative. We’ve all had a lot of fun bringing the District Bar to life.»