The District GastroBar

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RASHMY DELVA

I went to The District GastroBar for brunch with a friend, and we had a great time! She ordered the shrimp and grits with a strawberry margarita, and I went with the steak and eggs paired with a strawberry lemonade sangria. Everything came out quickly, fresh, and flavorful. We had reservations, which worked out perfectly because the place started getting busy a little after 1 p.m. The vibes were great, good food, good drinks, and a lively atmosphere without feeling overcrowded. Definitely a solid spot for brunch. I’d go back again!

Nikki H.

Visited The District in Orlando while in town visiting a friend for Sunday brunch. We kicked things off with the bottomless mimosas, which were definitely a highlight—fresh, well-balanced, and kept flowing without too much delay. To start, we ordered the avocado hummus, which was absolutely delicious—creamy, flavorful, and paired perfectly with the pita. The lobster wontons were also good, though a bit on the spicy side. For our main dishes, we tried the steak and eggs, wings, and shrimp and grits. The standout was easily the shrimp and grits—perfectly seasoned, rich, and comforting. The steak and eggs were solid, nothing groundbreaking, but cooked well. The wings were probably our least favorite—nothing bad, just a bit underwhelming compared to the other dishes. Service was okay—not bad, but not especially memorable either. We also wished the music had been just a bit louder to bring more energy to the brunch vibe.

Tiffany Sharbono

D had us seated with waters within 2-3 minutes even though the restaurant was packed. Atmosphere was lively with anticipation for the OCSC game! We ordered Guinness short rib grilled cheese and truffle fries! So delicious. Service was friendly and efficient and a fair price! Can't wait to come back!

Porshia Grace

Service a little slow for brunch with only one server and a bartender but not too bad since it wasn’t packed. Lobster wontons were my favorite! The District platter with the short rib could have been better if the meat had a gravy or au jus to add that savory flavor, otherwise it was just dried and stringy. Still edible just missing the flavor