Inside The District, two rooms provide unique dining experiences. One room is mainly for sit-down dining, while the other features a 20-foot long social table. It's no accident that the restaurant is set it up this way. The restaurant is all about building rapport between clients, whether it's between groups sharing space at the table or friends splitting a European-inspired sharing plate. Chefs create easily sharable dishes of aged meats and cheese supplemented with bar staples such as house-smoked olives or beef croquettes. They incorporate many recipes that claim European roots, from the patat friet fries served in the "friture" style of Belgium and the Netherlands to the dutch meatballs spiced with fresh herbs and caramelized onions and the popular French dish, duck rillette.
But despite this focus on community dining, the staff doesn't insist that you share your food. Chefs also cook up full-size entrees such as Gulf Island mussels served in a choice of four sauces or three different cuts of steak that were butchered in house. These can be washed down with a Belgian brew on the extensive beer list, or one the cocktails or glasses of wine from the award-winning drink menu.