Following advice from a few people on this board, me and my wife went to DNA last week. We showed up really early for dinner (around 6) and found the restaurant pretty much empty except for some people having drink in the lounge section. The restaurant is beautiful, and even if i'm not into modern design, i have to admit that it's a great looking place. I was a bit scared that we would be in for a "we cater to rich and hip people only" ambiance but the wait staff was really cool and absolutely not snob.
The menu is separated in three categories (appetizers, pasta and main) and we decided to taste item from every part of the menu so we want a for selcted by us 4 services menu.
We shared our first service a "tartare de coeur de bison" (sorry for the french term) who had to be the best tartare i ever had. The texture of the heart wasn't chewy at all, i thougth it just gave more bite to the tartare and it came with little square of foie gras in it that added structure to the tartare.
Our second service was another pair of appetizer: calmar with st-beatrix peper (a local peper that was part of quite a few dishes and that gave a great kick to the dish) and "rognon de porc confit" The rognon where amazing with the perfect texture you get from slowly confit rognon and they were served with a really creamy polenta (i usually hate polenta but this one was yummy!!!) and egg yolk that, when mixed together, ended up giving a beautifully rich sauce, another winner here.
our third service was the pasta service. We had a ravioli stuffed with foie gras and served with other duck parts like the tongue ??? and the "amourettes". Again the egg yolk was present in that dish to mix up with the sauce. Every part of the dish was good but i thought something was missing in that dish to make it a wow dish. The other pasta dish was simple but yet very good. Homemade chitara pasta were served with an egg yolk and cured beef liver that gave it a great bite.
For our last service, we shared the boudin noir. Served as a square and not as we typicaly know it as a sausage i thougth that it was maybe the least creative dish (besides the way the boudin was presented) and since it had again an egg involve in the dish (this time fried) that was for me and my wife the only miss off the nigth. it was maybe just a bad fit with our meal.
we didn't have dessert cause we were full. DNA prepares his own bread (that were all amazing) and we use a lot to wash up all the sauce off our plates. also if the main dish are rather small ( i also took a peak as some off the dish served at other table), the appetizer and the pasta dish that are presented as appetizer size are not really much smaller then the main so three apps, two pasta, and one main was plenty of food for good eaters.
As for wine, since we were there before 7:00 all bottles off wine were half price which is of course a great deal (the mark up on some off the wine is really high, i would say x3 and sometimes even a bit more) and they have an extended list that presents probably the best selection of canadian wine in a mostly non-wine producing region of Canada. The wine we choose base on the recommandation of the sommelier was "bad boys" a white wine from the vancouver islands that was quite particular since it was made out of Pinot noir and Zweigelt that were vinfied as white. The wine was stunning, a full bodied white with notes that reminded us of jura wine.
At 160$ with wine and tax (the bad boys was at 100$ but half off before 7pm) i thougth we had a great meal and also a great time with a really attentive wait staff that even let us visit the cuisine and the wine cellars before leaving.