New seasonal menus at District American Kitchen and Wine Bar, inside the Sheraton Phoenix Downtown at 320 N. 3rd St., feature locally sourced ingredients, artisan products, herbs from the restaurant’s rooftop garden, fresh micro greens and sustainably farmed items from local growers.

The District’s new lunch menu include gluten-free Butternut Squash Soup with candied Schreiner’s bacon and mint crème fraiche; Harvest Chop Salad; Whitefish BLT; and the award-winning Grilled Cheese prepared with Chef Johnny Marchetti’s winning recipe featured at the 2012 Grilled Cheese Throwdown with Schreiner’s bacon, caramelized onions, duck confit, chipotle fig jam, herb goat cheese, white cheddar cheese, and arugula all grilled on brioche.

The new dinner menu include Applejack Pork Tenderloin—a gluten-free dish—and Chicken and Waffles.

Seasonal desserts include Pumpkin Whoopie Pies served with a bourbon malt shake; a Huckleberry Bread Pudding Sundae; and a Sticky Toffee AZ Date Cake.

Complimentary three-hour parking validation is available. For restaurant reservations, call 602-817-5400 or visit


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