Not enough fans of solid bistro food were beating down the doors at Django. The cure? Let the ground floor morph into a lounge. At 4 p.m., a beer-and-Cosmo-swilling mass of jabbering young suits (both sexes) claims every upholstered sofa and tuffet. Head outside to a hedge-framed alfresco annex for seriously good tapas and appetizers, and for me, a life-extending German Pinot Noir. Django's chef does well with spicy Mediterranean dips to spread on herbed flatbread, and tuna tartare with green apple in yuzu. — Adam Platt
Absolutely the worst restaurant week experience we have ever had (and we REALLY are not the snooty, hard-to-please types). Went with a group of 4 and among us sampled every option on their restaurant week menu. Each and every dish was a flavorless disaster, from the appetizers to the dessert (ultra-bland Vichyssoise soup, risotto & skate, chocolate mousse that was still half-frozen, an inedible Entenmann's-like blueberry crumble...) Really a shame because the descriptions sounded great, and surprising because the Zagat reviews were good. The food was so poor that it became comical and we left the restaurant with a new word in our vocabulary: "Djangoed" \ vb: To unexpectedly have an historically-bad experience when expectations were high.
The restaurant at Django (versus the downstairs bar) provides a relaxed setting for an French Mediterranean meal. We suspect the staff and chef in the kitchen has changed as the food is better than average, but no longer exceptional. The room design and decor is attractive and we were seated in a tented partitioned area which provides a wonderful romantic environment with scores of pillows and wispy drapery. While the food was acceptable the problem was the service. Our waitress was inattentive and not interested in providing service. She twice brought to the wrong wine, implied I made the error in what was ordered and then finally brought a higher priced wine as she finally acknowledged they were out of the ordered wine. It only got worse. She then abandoned us. In fact one of the bus boys took sympathy and poured our wine from the chiller and thus received a reprimand from a manager type! Weird. (we unsurprisingly short tipped the waitress and gave the remainder to the bus boy - as he was the only deserving waitperson.) Wish the service and food matched the decor. But the bar is booming and I guess management just does notcare.