District 10 Bar & Restaurant has just refreshed its Dining Room menu with gourmet highlights that are heavily influenced by the ingredients and cuisine of Chef Luca Pezzera’s Northern Italy. Patrons can expect dishes that feature plenty of dairy—think burratina, feta and pecorino cheeses—as well as an assortment of meats, especially beef and goose (foie gras included).
We enjoyed our starter of green asparagus, fried egg (sunny side up), and sage butter ($18), which really whetted the appetite—the rich sage butter complementing the sweetness of the asparagus perfectly. The homemade angel hair pasta with lobster, peperoncino, basil and fresh tomatoes ($38) was also stellar. The egg pasta was prepared just beyond al dente, resulting in a delightful plate of soft, carby goodness.
Our main of roasted Atlantic cod medallion, Spanish smoked paprika and herb oil ($32) didn’t disappoint either. The cod was tender and flaky, and served on a bed of creamy mashed potatoes, with juicy vine-ripened tomatoes on the side.
As for dessert, the traditional Italian tiramisu ($14) was decent but not mindblowing. The cinnamon apple fritters with icing sugar ($12) proved to be more outstanding—the battered apple slices were served warm, and were a marriage of sweet and savory. We also indulged in a seriously addictive D10 punch ($34) throughout the meal, which was made from a heady blend of Moscato wine, crème de cassis, dark rum, apples, strawberries, mixed berries and ginger ale.
All in all, we think that Chef Luca has done a fantastic job with District 10’s refreshed menu, providing a wide range of delicious and authentic fare that will possibly even impress the Italians themselves.
