|The District Miami brings together local history, Pan-American flavor and culinary craftsmanship for South Florida’s most unique, new dining destination.|
The District Miami’s concept was envisioned and brought to life by Managing Partner Alexander Ringleb, whose experience and trajectory includes renowned restaurants such as Casa Tua and DeVito’s in Miami, Balthazar & Pastis in New York and Wolfgang’s Steakhouse in Beverly Hills, California. Step-by-step Alexander carefully and craftily pieced each element together to bring The District Miami to life; from selecting the team to join the family, to the décor and ceiling- hand painted by renowned local artist Juan Rozas- and from selecting the custom-made Westchester Style couches, to curating the selection of beers and wines.
“The District Miami will be more than just a new restaurant in the ever-changing Miami culinary scene,” said Alexander, “I wanted to create the perfect combination of a warm and inviting atmosphere with enticing cuisine. With its Pan-American fusion, The District Miami will embody what Miami is today, a true blend of cultures.”Partner and Executive Chef Horacio Rivadero, Food and Wine Magazine’s 2012 Best New Chef for the Gulf Region, created The District Miami’s menu. He combined the best Pan-American flavors with fresh, local ingredients, to embody the true essence of a blend of cultures. “I am very excited to be a part of The District Miami,” says the Chef Horacio. “My dishes will reveal a cultural taste of North, South, Central America and the Caribbean, all prepared with local produce from each area, bringing to light the best of each region. I want to give back to the community and showcase the best of what Pan-America has to offer.”
Guests will begin each dinner with freshly baked cheese bread prepared daily in our kitchen. Our Antojos gives way to our menu with sumptuous, signature dishes such as the Tuna Tartare and Lobster Malanga Tacos, or the Cobia, Corvina or “Vuelve a la Vida” Ceviches – which includes a combination of octopus, calamari and crab. Our coldCrudo plates incorporate a selection of Daily Raw East & West Coast Oysters, Scallops served with a salsa verde and a Lamb Tartare with toasted pine nuts and quail egg.
The Around the Table dishes are perfect to share amongst the table and will include dishes like our Mollejas, Panko fried sweetbread and The Boxer, a stunning, grilled cast iron pork belly. Entrees or Main Supper dishes will be comprised of mouthwatering creations, such as a Florida Gulf Swordfish, whimsically presented in a cast-iron infuser, a flavorful and succulent Lamb Duo, which includes two stunning cuts of lamb, a Prime Angus, Vermont Brie and Chipotle Mayo Burger and our signature Afro-Cuban, a slow roasted marble pork shoulder. To heighten the overall dining experience and as a perfect Accompaniment to our dishes, the irresistible array of side dishes include a Sweet Honey Truffle Yuca Mash, a Chipotle Mayo Yellow Sweet Corn and a seasonal Okra with pickled peaches, to highlight a few.
Located in one of Miami oldest sections, The District Miami is housed in the up-and-coming Buena Vista neighborhood. Its historic home has been transformed and combines old world charm with new world detailing, for a warm setting with an inviting atmosphere. The look has been completed with custom-made Westchester-style leather couches and industrial loft-inspired touches of metal, wood and exposed brick. The Pan-American cuisine at The District Miami is rounded out by the bar’s vast selection of carefully curated boutique wines, available by the glass or the bottle and artisanal craft beers, available on tap or draft.
The District Miami opens daily at 5:00 p.m. A Bar Bite Menu will be offered daily with especially priced beer and wine specials. Dinner is served Sunday through Thursday from 5 to 11 p.m. and Friday and Saturday’s until midnight. Dishes range from $6 to $52. Valet and street parking will be available. Sunday Brunch to be announced at a later date.