Charlie Palmer Flips District Meats Into District Tavern

Let's face it, Charlie Palmer's District Meats hasn't been the wildly popular beast of a restaurant that Denver expected. Whether or not that's the reason he's changing the name and direction of the restaurant remains a mystery, but surely it's a branding effort that hopes to win more fans. Charlie Palmer's District Tavern, a concept that focuses less on secondary cuts of meat and more on "modern American tavern fare," will debut next Tuesday with an emphasis on seasonal produce. Here's the email about the new concept that Palmer and company shared this afternoon:

As a chef known for Progressive American cooking, I am constantly looking for ways to blend our country’s food heritage with today’s modern disposition. That’s what I set out to do in Denver by creating a comfortable yet energetic spot in an innovative historic urban neighborhood. I wanted it to feel instantly familiar — a meeting place you can drop by, grab a craft cocktail and share some small plates, gather with friends for a full-on dinner, or take advantage of the sidewalk seating for some Wazee Street people watching.

During our time in Denver, we have taken the opportunity to build relationships with not only local farmers and venders (who have provided us with great insight as to all the area has to offer), but also our neighbors, local business owners, and of course, our guests. We have learned a lot about what satisfies the Denver diner, and as a such, we have been inspired to redefine District Meats to District Tavern — presenting a well rounded menu featuring “modern American tavern fare”. Our new summer selections will take much more of a balanced approach built around prized regional specialties. Although we will still feature flavorful secondary cuts of meat, such as the Teres Major (a rich shoulder steak), seasonal produce will take the spotlight, highlighted in light dishes such as “Haystack Farms” Ricotta Filled Tortelloni with Fennel, Watercress, Navel Orange; fish favorites like Lemongrass Steamed Rocky Mountain Trout with Roasted Maitake Mushroom and Carrot-Ginger Emulsion; and tavern-style Bone-in Tenderbelly Pork Chops with Chorizo, Apricot, and Roasted Asparagus.

Our new menu will debut on Tuesday, May 22nd and I look forward to hearing your thoughts. But most of all, even though we adapted the name to better express our mission, I hope you’ll find a regular place to call your own.

District Tavern's new hours: Tuesday - Thursday 5:00pm to 10:00pm (Bar Open Until 11:00pm); Friday - Saturday 5:00pm to 10:30pm (Bar Open Until Midnight); Sunday & Monday - closed

District Tavern Menu May 2012

· Charlie Palmer Coverage [EDen]