Made it to Django last night for the South Street promotion.
I am now four for four in getting seated at the table closest to the kitchen. It has it advantages (watching the chefs prepare the food) and disadvantages (being in the middle of the waitstaff prep stations).
Django is basically serving their regular menu as a $30 three course prix fixe, with a $5 surcharge for 2 entrees (lamb and prime rib) and the cheese plate. It's really a good deal.
I started out with a raw scallop, in its shell, with a watermelon, red onion, creme fraiche, and caviar topping. There was a lot going on but it was very citrus-y and refreshing. My dining partner had a bibb lettuce, avocado, and jicama salad, which she enjoyed as well.
For main course, my companion had an entree sized portion of the goat cheese gnocchi with spring veggies (the app. portion is what is on the menu, with spring lamb, they graciously offered to make it vegetarian and entree size).
I had the black bass, over a shellfish/artichoke panzanella. It was perfectly sized, the fish was tender, and the panzanella was terrific. I really enjoyed it.
We shared the cheese plate for dessert, so they didnt charge us the $5 surcharge. I know there are mixed feelings about the cheese plate but I always enjoy it, its a perfect way to finish the remaining portion of our wine!
The noise level was bothersome at times but I guess that goes with the territory and the service was attentive.
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