If you haven’t visited Presidio at the District at Green Valley Ranch, the restaurant formerly known as Kennedy, get ready for a shock. It’s the same space, but it’s hard to tell. The front patio has expanded into a full-on outdoor lounge, and a wall of windows floods the formerly cavernous room with bright natural light, which bounces off the long sleek bar and a vibrant green wall. It feels more spacious, mostly because the ceiling is higher.

Presidio’s fresh new look comes compliments of Pete Kaufman’s District Tavern Group. Kaufman opened Balboa Pizza Company at the District in 2005, and acquired the Kennedy space and its sports bar neighbor, Al’s Garage, about a year ago. “We always knew we wanted to do something different with it,” Kaufman says. “As Kennedy, it was a little more high end, more of a dark, nighttime bar. We thought, let’s open it up. We changed everything.”

Well, not everything. They kept the staff. And the laid-back vibe at Al’s Garage hasn’t changed. But now, gamers can take advantage of looser slot play at all three District venues, and everyone can take advantage of the fact that Balboa, Al’s and Presidio are open 24 hours.

“The way we see it, we are a locally owned and operated group that caters to the people who live in this area, and that includes swing shift workers,” says Kaufman, who was a casino host at the Bellagio for seven years before getting his own management group together. “At Balboa, we always straddled the line between family restaurant, a really fun bar and a late-night place, and we think we can do that at all these places.”

Presidio has an all-new menu, and is serving breakfast for the first time. Plenty of reasonably priced fan favorites have been added, like chicken parmesan and a rustic French dip sandwich. “There are quite a few new appetizers,” Kaufman says, referring to stuff like rare ahi tuna on crispy wonton chips, and grilled beef and blue cheese on toasted bread with caramelized onions.

In keeping with the new-San Francisco theme, seafood entrees include blackened salmon and seafood diavolo, and the kitchen is preparing to roll out five North Beach-style pasta dishes. “We really try to react to what we hear and incorporate our customers’ wishes,” Kaufman says. “Between these three places, there is definitely something for everybody.”