:: Zagat 2006: Food - 20/ Decor - 23/ Service - 20
Though “perfect for a business lunch”, this “unsung” Midtowner really “comes alive at night” when the Moroccan-inspired bi-level space serves as a “flirty” backdrop for first-class French-Med fare ferried by a sterling staff

:: Zagat 2005: Food - 20/ Decor - 24/ Service - 20/ Cost $61
In an attempt to "turn Midtown into a hip area", this "sexy" French-Med has a "jazzed-up" downstairs lounge plus a "pretty" upstairs dining room done in "modern-day harem" style.

:: New York Times
"Tovar takes a global approach to his cooking, using ingredients as far-flung as Aleppo peppers and as close to home as cranberry beans and Vermont cheddar." — Willam Grimes, New York Times

:: Time Out New York's latest Eating & Drinking Guide
"At Django, Tovar "wows with his command of the elements."

:: New York Magazine
"Chef Cedric Tovar of Django creates all of his breads: sourdough, ciabatta and Picholine olive. But the real attraction is the dipping factor. Guests get flavored oil, olives and a house-made eggplant caviar gratis to inhale when wondering what to order."
— New York Magazine