French restaurant Django nabs No. 3 spot on Top 100 list

(Credit: Eric Rowley/Metromix)

When coming up with the concept for his new restaurant, George Formaro knew a French restaurant might not be the easiest sale.
Formaro tried to dispel the stereotypes of French dining — snooty waiters, unpronounceable food — right on the sign:

“All French — No Attitude.”

“I thought Des Moines was ready for the French equivalent of Centro,” Formaro said.

His food at Django, voted the number three restaurant in central Iowa, is as likely to appeal to the commoner as the bourgeoisie. “This is the food that has lined the bellies of millions of Frenchmen for centuries,” Formaro said.

Michael Hein voted Django his top restaurant. The 23-year-old has enjoyed French restaurants in Las Vegas, and tried Django for the first time before a show at the Civic Center. “The atmosphere of all of George’s places is really great, but I love the dark reds and woods at Django,” he said.

The lively feel is amplified by the central placement of the bar, a conscious decision made by Formaro. He wanted a restaurant that felt alive, but also an inviting place to hang out. He seems to have found it.

The menu is as alive as the atmosphere, consistently updating as seasons change and dishes are tweaked in the pursuit of perfection.

“We wanted a menu where a first-timer would be unintimidated, but sophisticated enough for a foodie,” Formaro said. “You have to create food that people get. You can’t try to be smarter than your clientele. Anyone can come to eat here.”

Django’s most popular dish is the Scallops St. Jacques, pan-seared sea scallops over Gruyere-whipped potatoes, a bechamel sauce and topped with bread crumbs. Guests can find everything from French standards like bouillabaisse and cassoulet to a California club panini and burgers (including the Le Royale with Cheese).

Formaro said he’s also surprised by the reaction he gets from people eating Django’s French fries (they call them frites). But it’s the duck frites (fried in duck fat) that evoke a strong reaction from Formaro himself.

“People love them,” Formaro said. “I think they’re made of crack and rainbows.”

Emily Haight, 28, first went to Django about a year ago when looking to try something new. She fell in love with more than just the food.

“I love the feeling of having a scene while you’re eating,” Haight said of her favorite restaurant. “There’s an ambiance in the dining room. It’s loud, the tables are close together. It’s an all-around great experience.”