Photo by Kelli Weldon
Photo by Kelli Weldon
Photo by Kelli Weldon
Photo by Kelli WeldonNew Circle C restaurant debuts spring menu
At District Kitchen + Cocktails, co-owner and chef Amir Hajimaleki aims to keep the focus on freshness, flavor and quality.
"Our menu is 25 items and it will always stay 25 items," he said, explaining items on the menu change seasonally.
He calls the cuisine "contemporary new American," adding that dishes draw inspiration from French, Middle Eastern, Asian and Louisiana influences.
"The philosophy behind it is we get fresh ingredients, and we create delicious menu items with them," he said. District works with local vendors whenever possible, he said.
To make its craft cocktails, District mostly uses locally made vodka and wine. All beers on tap are local, he said.
In mid-February, District unveiled its spring menu with items including Moroccan lamb kabobs. Hajimaleki's favorite entree, Nawlins Shrimp and Grits, $18, is a best-seller.
Originally from Iran, Hajimaleki moved to Austin with his family when he was 8 years old.
"The reason I got into this business was because of what I saw growing up. It was either my mom or my grandma cooking and people gathering around the table eating and having a good time," he said. "The best part of what I do is I get to create that for people."
After high school Hajimaleki studied at Austin's branch of Le Cordon Bleu College of Culinary Arts, worked as a sous chef and at 21 years old became executive chef at Kona Grill, he said. He had talked about opening a restaurant with his brother for years, and he left Kona in May and moved to Austin to achieve that goal.
After scouting for locations, he opened District on Oct. 24 along with two partners: chef Ali Hajimaleki, his brother, and Fardin Saiidi, his uncle.
"We quickly found out that this style of restaurant was missing down here," he said. "I feel like we've truly brought the atmosphere and the quality that you would get [in Central Austin] to this area."
The restaurant in Circle C features industrial-style decor including reclaimed wood and Edison light bulbs, he said. Live music performances take place on Friday and Saturday nights, and Hajimaleki recommends making reservations as the bar is often standing-room-only, he said.
Spring menu options
District co-owner Amir Hajimaleki said the restaurant's new spring menu is "bright, light and fresh."
- Chicken+Pear features a brie- and apricot-stuffed chicken breast served with brandy-poached pears, crispy spinach and walnuts. ($16)
- Braised rabbit is made with white wine and herbs, tossed with a vegetable ragu that features local vegetables, and served with fried ricotta gnocchi and crispy kale. ($19)
- Quinoa+Veggies is tossed with roasted vegetables, Thai basil, mint, sun-dried tomatoes, button mushrooms and citrus vinaigrette and topped with sweet pickled fennel. ($15)
- Lemon lavender cake is made with lavender syrup, layered with blueberry cream cheese frosting, topped with powdered sugar and served with fresh blueberry lavender compote. ($7)
Entrees range from $15–$32.
Appetizers include "Hog Wings," or pork shanks tossed in Shiner-tamarind sauce.
There is also a children's menu.
Brunch
District offers a full brunch menu on Fridays, Saturdays and Sundays, Hajimaleki said. Menu options include chicken and waffles, bacon beignets and boudin omelets. Hajimaleki said the restaurant is gearing up to offer a jazz brunch featuring live bands on the patio this spring.
District Kitchen + Cocktails, 5900 W. Slaughter Lane, Ste. D-500, 512-351-8436, www.districtaustin.com, Hours: Mon.–Thu. 3:30-11 p.m., Fri.–Sat. 11 a.m.-midnight, Sun. 10:30 a.m.-9 p.m.
