District bar enlivens downtown San Jose
District, which opened its third location in San Jose’s San Pedro Square last year, has become the new darling draw on the block.
The San Jose version shares the same upscale, cool vibe as the locations in Oakland and San Francisco. If you remember, this is where the Tied House brewery restaurant was a few years back. And other than the brick walls, it couldn’t be more different. Where Tied House was bright, District’s interior is in a perpetual state of twilight. It’s also telling that the two TVs on opposite walls are usually showing sports, and usually nobody’s watching.
The young, diverse crowd of downtown denizens fills up the horseshoeshaped bar during happy hour from 4 to 6 p.m., and if you’re hoping for a table, it’s best to make a reservation. The outdoor patio seating will no doubt be a popular place to hang out during summer months.
But popularity is a problem any bar in San Jose would be happy to have, and District backs it up with a solid — though lengthy — menu of original cocktails, wines and whiskey flights.
Wine and spirits director Caterina Mirabelli explains District’s philosophy in a menu introduction, pointing out that each cocktail has a component of wine, whiskey or both. “Limiting your core ingredients when crafting cocktails can be challenging, but in the hands of a
skilled bartender, can produce cocktails you won’t find anywhere else,” she writes.
Now if you’re looking
for vodka, gin or tequila, you’ll find them, too. And District’s bartenders seem to be able to whip up anything from a gin and tonic
to a Manhattan without missing a beat. But you can get a real sense of what District’s drinks are about by taking a deep dive into a couple of my favorites, the Peachy Keen
and the 65 North. (The 65 North’s name is a play off District’s San Jose address and a nod to its craftcocktail compatriots at 55 South a few blocks away on First Street.)
There are three grapederived ingredients in the 65 North ($13): Peruvianmade Capurro Pisco, LoFi Gentian Amaro and pinot noir wine, which affords the drink its ruby color and contributes the strongest recognizable flavor. But it’s got flavor all over the place, and the inclusion of lemon juice offers balance and keeps the cocktail from being too sweet. Egg white and a good shake give the drink, served up in a coupe glass, a nice foam and a rich mouthfeel.
The Peachy Keen ($13) couldn’t be more different, and yet is just as good. Bourbon’s the base, with a light, fruit flavor provided by French creme de peche liqueur and a bit of lemon. All the difference, though, is in the use of allspice dram, which bartenders have been adding to cocktails of late to provide a complex layer of flavor. Served in a highball glass with a single, massive ice cube, it’s a great warm-weather drink.
Of course, District has an extensive wine list, organized by varietal, region and sometimes flavor, like the Spices and Berries section that features three reds with a kick. They’re available by glass ($9-$20), bottle ($36-$80) or in a flight of three ($16-$26). If you’re feeling spendy, you might want to peruse the Library Collection, curated