Charlie Palmer has Michelin stars on his resume, but they don't shine that brightly on District Meats. In general, the food was pretty good, but we went in expecting a bit more. We stated with the pork should terrine. It was good, but came out of the kitchen cold, so cold that the pork fat coated your mouth in an unpleasant way. So cold that the acid provided in the cornichons (not house cured) and the mustard was overpowering. we let it sit for about 15 minutes and it improved. Our main course was simple, two cheeseburgers. One with fries, one with greens. Both came out overcooked and ice cold. They clearly sat in the pass for way too long. To the restaurant's credit, we told out server, she didn't bat an eye, and the entire order was re-fired. When they came out the second time they were spot-on and very tasty. A manager cam by, apologized, and comped us for our food. I think we expected more from the execution and expected a "get it right the first time" experience, but that wasn't the case. They dropped the ball, but at least did a very good job of picking it up after their mistakes. We will go back becuase the food was pretty good and the service was great.
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