Django with a new chef, Cedric Tovar (Town, Theo) and new look by David Rockwell, is now the restaurant it should have been when it opened. From the folks who brought us Rain, Calle Ocho, and Union Pacific, Django was originally interesting. Pleasant. A nice choice in midtown. But the new incarnation is nothing ambivalent. Moroccan- esque curtained rooms combined with more modern, sleek banquette chairs (the kind you always wished they would make for restaurants- not too squishy but plenty of lounge space) and a comfort oriented menu (all food categorised by type, chicken, daurade, beef, pork) with just the right touch of exotic (marjoram and saffron drizzle, raisin spaetzle, watercress gnocchi) have transformed Django into a destination. A well paired wine menu (we liked the Sauvingon Blanc), service from the staff in the manner it probably was in Django Reinhardt's time, and lots of desserts you can't resist (we had the plum tart, bread pudding, parfait and caramel chocolate souffle) are all icing. Pun always intended.

$$$

terms of use
© Copyright 1998-2024 Hipguide