Situated in an old bank in the Port Salerno section of Stuart, District Table & Bar offers what chef-owner Jason Stocks calls “new American fare with a Southern drawl.” The emphasis here is on fresh, local ingredients, which Stocks skillfully transforms into playful dishes. I stopped by to give it a try for myself.
The large, inviting dining room has an industrial vibe that’s warmed up with wood floors and a colorful mural. Outside, guests can dine on the large patio with an oversized firepit and live music.
My favorite starters at District are the zesty grilled Belle Glade street corn and the little steamed buns, filled with roasted pork belly and topped with kimchi and hoisin sauce. For seafood enthusiasts, there’s an extensive raw bar featuring an impressive seafood tower that’s ideal for sharing.
The sweet tea fried chicken is one of the restaurant’s most popular entrees, and it’s easy to see why—the chicken is crispy on the outside and fork tender on the inside. It’s served with creamy mac ’n’ cheese and a fluffy biscuit. Also popular is the “Juicy Lucy” double cheeseburger, accompanied by a generous helping of crispy fries and a chocolate milkshake. Steak lovers will relish the prime teres major, a trendy cut of meat that’s similar to filet mignon but has more flavor. Stocks serves it with new potatoes bathed in duck fat and earthy roasted broccolini.
If you managed to save up some room for dessert, I recommend the roasted pineapple rum cake served with toasted coconut ice cream or the warm chocolate cake, which is paired with fresh mint ice cream. Whatever you choose, District Table & Bar will not disappoint. It’s truly farm-to-table dining at its best.
4665 SE Dixie Highway, Stuart; 772.324.8357; districttableandbar.com
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