THE DISTRICT (Brunch Edition) - 54 South Street, Providence 02903

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Ever hear of the phrase, “Hair of the Dog that Bit You”? Well, if you haven’t it’s a saying referring to drinking alcohol to ease the intolerable woes that hangovers curse upon us, especially on Sunday mornings. (Because of course vodka is the first thing you want when you’ve had too much vodka, makes sense right?!) Brunch was designed for those who wake up to headaches, regretful text messages to their ex’s, and photos on their iphone of them dancing erratically with a stranger (contact saved as “hott tom from bathroom line” sounds about right). Think about it; brunch, the combination of breakfast and lunch, served at an appropriate time that allows you to sleep in and still have the options of eggs or sandwiches. Not to mention the social OKness of drinking at 10am. So go ahead, shamelessly take a bite from the hair of the dog that bit ya! And if you’re lookin for the dog, The District in downtown Providence’s Jewelry District might as well be the puppy playhouse.
    The District is a go-to brunch spot in Providence because of the glorious boozey-specials they provide. Let’s start with my fave; the bloody.mary.bar. Yes, indeed. A spread of condiments, add-ons, sauces and spices that literally perfect the bloody mary of your dreams. The heavens shine down upon the table and angels sing from the highest. Here’s how it works.

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The District is a go-to brunch spot in Providence because of the glorious boozey-specials they provide. Let’s start with my fave; the bloody.mary.bar. Yes, indeed. A spread of condiments, add-ons, sauces and spices that literally perfect the bloody mary of your dreams. It's the weekend, so the only boss around is you. This miraculous cocktail haven is waiting for you. The heavens shine down upon the bloody table and angels sing from the highest. Here’s how it works.
 

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Upon ordering the bloody mary bar service, the bartender provides you with a pint glass with a healthy serving of vodka (I personally get my bloody mary’s with Mezcal because I love spicy/smokey stuff and it is killer in the mix). Once you have the prize possession in hand, skip on over to the fixins’ table. I literally didn’t know where to begin, like a child in a chocolate factory, except I am an adult figuring out how many blue cheese stuffed olives I can squeeze onto one skewer. ​

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The beauty of the Build Your Own Bloody is the ability to personally tailor-make your cocktail the way you like it. Lots of people like bloodys spicy, some like them flaming hot, some only like the taste of a simple tomato juice. To each their own, but options are key. Hot sauce (not just one, you can take your pick), horseradish, celery, lemons, limes, pepper, queen olives, bleu cheese stuffed olives, jalapenos, and of course my favorite, cocktail shrimp!!! And you can load it up the way like! ​

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OK, OK, OK, we covered the hair of the dog. But  the other side of the brunch scale is equally weighed by food, and District’s menu is a marriage between “trendful” like avocado toast, and the classics, like chicken and waffles. Wanna hear what we got? Of course you do, that’s why you’re here. ​

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Let’s start with a dish that I really admired, because it was something original, that I’d never seen on a menu anywhere else; the jambalaya grits. Whoever created this dish clearly has some southern flare up the sleeve of their chef coat. The creamy and salty consistency of grits (cooked to perfection btw) topped off with savory red and green peppers, scrambled eggs, fried potatoes and of course juicy, succulent shrimp. For me, this dish was a home run on all fronts; the flavors were harmonious, and the addition of the eggs and potatoes transformed jambalaya into a breakfast dish. Not to mention the texture and consistency matched the flavoring beautifully.

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Moving on to the avocado toast. Millennials have been getting heat from some rich baby boomers, claiming they are baffled that we are willing to spend absorbent amounts of money on smashed avocado softly spread on toast. Um, I’ll give that guy a hard eye roll as I bite into my delicious avocado toast. It’s worth every.single.penny. At the district, they serve two slices of house-baked baguette delicately smeared with the wonder that is whipped avocado, topped with soft boiled eggs (you already know how enthusiastic I am about runny yolk), a dash of paprika, and microgreens. Served with a side of potato hash. The baby boomers can stomp their feet and pout about how millennials are ruining the economy, I’ll be at The District ordering a double order of the Avo toast, judge me.

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Like all meals, we had to incorporate something sugary to please my ever nagging, loud and obnoxious sweet tooth who went berserk when the tres leches french toast came out. If you have never had tres leches (where have you been, living under a rock?) it is a classic South American/Central American cake that is soaked in three milks (hence the tres leches, there’s your Spanish lesson for the day); condensed milk, evaporated milk, and heavy cream. These three milks give whatever is soaking them up the most moist and creamy texture without becoming soggy. So imagine this, tres leches french toast, served with a sweet glaze in liux of maple syrup, and topped with whipped cream and fresh strawberries. Yeah, regular french toast is good and all, so we can crown her Miss Congeniality. But Tres Leches french toast? She’s the glorious crowd pleaser we crowned Miss America. Or maybe Miss South America, to give proper credit. ​

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So if you are in search of a killer brunch experience, The District has more than enough to offer. Bloody Marys not your thing? How’s about a $20 bottle of champagne and a carafe of OJ for mimosas,pop, clink, cheers! So start your Sunday off on the right foot, and get yourself something tasty. The ever-so friendly staff at The District will be waiting to usher you into brunch-time bliss. ​

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A big booty thank you to Jen, and the rest of the staff at The District for having us for brunch! We loved every bite, and every sip. Take a look at bartender Sage, who is trying to make it big on Buns and Bites. We see you, Sage! 

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