Django: User Reviews

Hi my name is kortney cooley I have to Interview some one for school i am interested in doing culinary as my profession I am wondering if you have any spare time So I can interview one of your chefs, I am in school from 8:10a.m to 3:20p.m.
Ps I have to interview someone by next week.

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I have never written a review before but have never been this disappointed before. The waiter acted like my party of 4 was an afterthought for him. Food was horrible. Too too much salt. Heavy gravy on a mushroom entree, gross. My cheeseburger had bones in it and the onion rings were stone cold. After serving the food we never saw the waiter until he brought the check. He immediately started clearing the table. Never once ask about the meal. Please don't waste your money at this restaurant. Des Moines has too many good places don't let this one survive. I will never set foot in this place again.

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what an awful experience!! horrible food, and the waitress made me feel like i was bothering her by placing my order! the place is way too noisey!! there are so many better places in des moines, don't waste your time or money at this over-priced and way over rated place. even the cleanliness is very questionable!

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I love Django, a lot. Ive already reviewed the restaurant, but I had an amazing meal there the other night and thought itwas worth another one, specifically about the dressing I had. I have always been a fan of balsamic vinaigrette dressing. Its usualyl my go to, but sometimes I just get bored with it. I ordered the beet salad (which was fantastic) but the part that stood out to me, no jumped out to me, was the fabulous dressing. It had the thickness of a creamy parm and totally suprised me! The waitress informed me that the consistency changes sometimes, because they make it daily. It was the perfect addition to my salad and I ate way too many rolls because I couldnt stop dipping them in the perfect dressing. I cannot wait to order it again.

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I love Django, a lot. Ive already reviewed the restaurant, but I had an amazing meal there the other night and thought itwas worth another one, specifically about the dressing I had. I have always been a fan of balsamic vinaigrette dressing. Its usualyl my go to, but sometimes I just get bored with it. I ordered the beet salad (which was fantastic) but the part that stood out to me, no jumped out to me, was the fabulous dressing. It had the thickness of a creamy parm and totally suprised me! The waitress informed me that the consistency changes sometimes, because they make it daily. It was the perfect addition to my salad and I ate way too many rolls because I couldnt stop dipping them in the perfect dressing. I cannot wait to order it again.

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I ate here for the first time last week. I had wanted to go after hearing such great things about the restaurant. Before going I took a glance at the website and saw that they have no corkage fee! This is great news! So I brought a bottle of wine along which our waitress promptly offered to open and fill some glasses with. We started with the La Quercia Prosciutto Wrapped Dates. I had recently read about La Quercia prosciutto and other meats and was happy when I saw them on the menu to try. The dates were stuffed with gorgonzola (yum) and wrapped with the prosciutto. Very tasty. The apple fennel salad on the side was a nice addition to the appetizer. I ordered the Bleu Cheese Medallions. The steaks were perfectly cooked. Blue cheese melted over the top and good flavor to the demi glace. Crunchy onion rings on top added texture to the dish. I expected the house vegetables that came with the dish to be just mediocre as usually served on the side with a nice dish usually are, but wow they were great! I think I finished them first. I'm not sure how they were made (I'm guessing lightly sauteed with some olive oil, garlic, salt and pepper) but they were darn good. And I expected fluffy, flavorful whipped potatoes, but they were just good, not great. I would hope a classy restaurant like this could put together some stellar whipped potatoes. Really they were my only disappointment with the whole meal. My dining companion ordered the Steak & Smoked Tomato Gratin. The highlight of this dish was the smoked tomato cream sauce. It had a distinctive taste that kept me reaching over the table to snag a couple more sauce covered penne. All in all, a delicious, well prepared meal. I look forward to coming back to this restaurant.

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I enjoyed strong drinks and super fresh oysters and shrimp during the happy hour specials. Great ambience and very attentive staff.

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I have been wanting to try Django for a very long time! I cant believe it took me this long to get there, but hey, I made it. I had heard stellar reviews and was sincerely hoping that I didnt go in with standards that were too high. I was not disappointed in any way! It was a truly fabulous dining experience.

My fiane and I ordered the onion rings for a starter (they are my major weakness) and they were amazing! . The escargot was perfect, and served in a garlic and butter sauce.
My main course was one of my favorite meals I have ever had. I ordered the Scallops St. Jacques, .with pan seared scallops were served over Gruyere whipped potatoes and a mushroom and shallot bechamel sauce.

Django was not only a fabulous meal, but an elegant and special atmosphere that, is exactly as they claim-the French food without the pretention!! I cant wait to go back.

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Django

A and D made reservations at Django for their first visit on a Tuesday evening.

Parking on the street is difficult, but the new city parking garage across the street works well. Park, use the elevator, exit the lobby and cross 10th Street to the restaurant entrance. Parking is $4 in the evening.

The restaurant entrance is reminiscent of a French bistro/brasserie. A huge antique map of Paris hung on the wall adds to the feeling. Lighting at the entrance is gentle and the reservation desk inviting. The hostess met us with a large and welcoming smile, noted our reservation and immediately led us to a quiet table.

The decor is French; old glass wine and vinegar balloon bottles, dark wood, wine cabinets, and architectural detailing with a European flair. The central raw bar is stunning with its load of fresh oysters, clams, mussels, shrimp and prepared seafood platters.

Table service is another classic bistro touch -- bentwood chairs, dark wood tabletop, white napkins, heavy silverware, unique plates. Perfect choices for the French illusions.

The menu is a work of art. Not only is it interesting and fun to read, but there are clever twists to the names of various dishes. The range of dishes is another surprise. This may be the best thought-out menu in all of Des Moines. Offered are starters of fresh, raw seafood, classic French dishes, charcuterie flights, wine flights and tastings, the prix fixe menu, the extensive wine menu, and daily specials. The diner's choices have been thought about and planned carefully. The entree selections are extensive, creative, new and exciting.

A began with a classic shrimp cocktail: large, crisp, fresh shrimp, a delicious sauce, all served in a large Martini glass. D began with classic sweetbreads: generous portions of each of the two types of sweetbread; a reduction that touched on the sublime; toast points and flavorful 'chunks' of bacon throughout the sauce. A magical dish and one of the best preparations ever tasted anywhere in the world by this sweetbread lover.

A ordered the hanger steak and twice-fried frites, again a classic French frite preparation ( a la The Market). The cut of steak is naturally dense, but the flavor of Django's version is extraordinary when prepared to a perfect medium rare as this dish was. The Béarnaise sauce was full of good flavor, thick and rich. A superb entree and superb cooking.

D ordered grouper with shrimp and mussels. The grouper filet was thick, perfectly cooked and full of flavor. The accompanying shrimp were tasty, as well. A mussel had gone off, as happens, and its rather unpleasant flavor was but a slight error in preparation. The fish was served over a bed of French haricot verts and strawed carrots, perfectly crunchy and retaining color and flavor, as expected. A very good dish.

A and D brought a bottle of Frank Family sparkling wine from a prior Napa trip. Frank Family is one of those small treasures of a vineyard and winery that produces exceptional wines and sells them entirely at the winery. Django is very intelligent regarding wine and corkage. There is no corkage fee charged (actually they do charge on the bill, but deduct the charge at the same time, so you see what a value you are getting). Our server provided a full champagne wine service, as if we were buying from the wine list. This waiving of the corkage fee is brilliant, as it allows the diners to spend more money on other menu items, such as cheese platters, after dinner port or brandy, other wines by the glass, desserts, and espresso or cappuccino, all of which A and D took advantage of having.

Dessert was a malted milk chocolate crème brulee for A, which was perfection with a hard, flavor-filled crust and a rich, velvet chocolate custard. This was a dessert made by a pro. D had a cheese plate consisting of three wonderful selections, a small apple and lettuce salad, a rich chutney, flat-bread crackers and a selection of olive-oil cured

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We had to try this new French spot, having been to several French locations. It was kinda disappointing. The service was just OK, the food was good and bad, not at all what we hoped for, but cost like it should have been fantastic. We should give it another try, but with such a tasteless cassoulet and the prices so steep, I doubt we will.

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