Dry Aged to Perfection
Only higher grades of meat with a large evenly distributed fat content can be dry aged. Because of this, dry-aged beef is seldom available outside of exclusive restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture.
Our process changes beef by two means. Moisture is evaporated from the muscle. The resulting process creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Once the aging process is completed in our temperature and humidity controlled meat locker, beef is flame broiled in our 1600 degree oven.
130 Years of Pensacola History
In 1888, physician and significant property owner, John Brosnaham, built a two-story brick and stucco structure on East Government Street. This building was built over a parcel of property that was the site of the Spanish Presidio (1752-1763) and British Fort Pensacola (1763-1781). The ground that Andrew Jackson walked, on his way to meet with Spanish Governor Callava for the transfer of the territory from Spain to the United States, on July 17, 1821, is now below your feet.
Today, the 123 East Government is located across the street from the world famous “Rosie O’Grady’s.” Rosie’s is the flagship room of the Seville Quarter Entertainment Complex and is also owned and operated by Wilmer H. Mitchell and his family. 130 years after the building was constructed, history continues with The District: Seville Steaks and Seafood.
This building has seen many different tenants, owners, and businesses housed within its brick walls. The first tenants of the Brosnaham building were the Pfeiffer family, operating a General Store as well as selling Crockery and Pottery. Then, in the early 1900’s, it was known as Lilienthal Liquor. Shortly after Lilienthal Liquor, city records show it was occupied by Pensacola Fruit and Produce Company from 1910 to 1940. During World War II, it was the Gulf Power headquarters until the utility moved to another downtown location. 123 East Government then sat empty until 1959 when Marchant Calculator, Inc moved in. It was not long after when it became the City Administration Building, known commonly as the City Hall “Annex” in 1963. When the City vacated the Government Street location it briefly titled to the legendary “Trader Jon” Weissman.
Mr. Mitchell, seeing immense opportunity in the Historic District, decided to purchase the building. It was mostly used as a warehouse and storeroom until last year when the fore-thinking current owners began renovations to create The District: Seville Steak Seafood. They bring to the vibrant Seville Historic District a New American Steakhouse with sophisticated and contemporary furnishings in an Old World setting. Although upscale in quality and service, The District will provide a relaxing, inviting dining experience for locals and visitors alike.
Gil Carmichael, General manager
With four decades of hands-on food, beverage and entertainment experience, Gil has returned to his cherished home town of Pensacola and his first management position: the Seville Quarter Entertainment Complex. His vision of opening a New American Steakhouse in historic downtown is now The District, Seville Steak and Seafood.
Gil is a strong leader with documented success in exceeding established business goals and guest service expectations. Over his illustrious career he has proven to be a respected leader with the creativity and fiscal management skills to grow an organization and assure long term success.
Carmichael is respected among industry peers for his management style which is based on mentoring and coaching while fostering teamwork, cooperation, goal setting and accountability. He brings to The District a reputation for building trusts; molding future leaders and truly caring about his staff, their guests and the community they live in.
Our Historic District is fortunate to have Gil Carmichael back where he started and even more fortunate to have to opportunity to experience The District where moments will turn into memories.
Lucas Bowes, Wine & Beverage Director
Lucas Bowes, The District’s Wine & Beverage Director, has over six years experience in the service industry. He received his Bachelor's Degree in Criminal Justice and Legal Studies from the University of West Florida and was inducted into the Court of Master’s CMS Sommelier in December of 2018, where he will continue to grow his education as a wine connoisseur.
While having exposure to various chefs from a multitude of backgrounds, Lucas began his journey at The District as a bartender, crafting a wide range of unique, specialty cocktails for his patrons. With a passion for fine wine and cuisine, Lucas enjoys educating his customers and expanding their pallets with each encounter.
Eden Galloway, Pastry Chef
JOsh warner, executive chef
Executive Chef, Josh Warner, brings over twenty-years of culinary experience to The District. Originally from Washington D.C. and raised in Atlanta, Warner knew he wanted to be a chef at an early age, when he first discovered the thrill of delighting customers with his unique creations.
In 2000, Warner graduated from the Art Institute of Atlanta where he studied Culinary Arts. From there, he went on to work under renowned chefs Kevin Rathbun, Scott Serpas, and Karen Hilliard, among others.
Warner then became Executive Chef of Atlanta mainstay, Ray’s on the River, before coming to Pensacola as Executive Chef of The Grand Marlin.
He is now bringing his culinary expertise and creativity to The District. As Executive Chef, Warner is very excited about tying the historic Seville brand into Downtown Pensacola's booming resurgence.
Warner describes himself as “comfortably eclectic” and brings with him an impressive resume of steak and seafood curation.
kyle kennedy, Sous chef
Rachel Macleod, service manager