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The District Bar takes traditional bar food in a new direction, with influences from Executive Chef Gary Evans’ love for Southern cooking and appreciation for local favorites. Think “beef patties smothered in BBQ and bacon, paired with Walla Walla onions.” Think “apple cider and brown sugar pork chops.” Think “beer braised short ribs with horseradish and truffle oil.” The bar also features 42 different beer selections. That might be daunting at first, but you can bite into the tap list by ordering a beer flight ($6) with your choice of five three-ounce draft beers. (Feb. 2013)

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