TASTE OF THE TREASURE COAST
DISTRICT TABLE
IS CREATIVE, CONSISTENT
52
PHOTOS BY GREG GARDNER
Seared diver scallops atop a yellow tomato fondue, accompanied by baby kale, field peas, an oyster crouton and harissa remoulade, is just one example
of dishes created by Chef Jason Stocks that put the spotlight on fresh, local ingredients. District Table & Bar is located at 900 S.E. Indian St. in Stuart.
Stuart restaurant serves up
fresh local ingredients
It began with the water. The water service at even the
fanciest restaurants usually means a choice between
tap, that at its best has been filtered, or a pricey bottle of
something from Italy or Fiji.
But when the server at Stuart’s District Table & Bar
asked if we would prefer the house triple-filtered water either
still or sparkling, we thought that if they cared so much about
the water there was great promise for the food coming out of
the kitchen. We were right.
Seeking dinner one Friday night at a time when most of the
restaurants in Stuart had called it a day, my husband and I,
tempted by some great reviews on Urbanspoon and Tripadvisor,
headed over to District Table & Bar. The restaurant is in
a shopping center adjacent to a sedate gated community on
Indian Street. That, as it happens, is the only thing ordinary
about it.
It’s a foodie destination that would fit right in any cosmopolitan
area with a vibrant food scene. It has a menu that
plays up the freshest local ingredients in a creative way. Its
wine list won an Award of Excellence from Wine Spectator
in 2014, the only one in Martin County to do so. And it has
a chef with a culinary background and the creative chops
>>
B Y C AT H E R I N E E N N S G R I G A S