by Chrissy L. on
Whoops! Forgot to check my smoking jacket at the door. Seriously, this feels much more like my Grandpa's man club than any type of nice lounge. Cool if you're into old man watering holes but i'll get my kicks elsewhere.
by Bryant Giboney on
Intimate, cozy, well laid out venue. I like the bar's location to the stage as well as all the seating available. Stage seems to be about the same size as Bottom of the HIll's but this space has a more chill vibe, perhaps it's the wood panelling. Drinks were well priced, our bartenders made perfect JD's & Cokes. The bathrooms were clean! yay and no lines! Downside is that the Du Nord does not book many bands I like. Shame shame because it's a great cheap place.
by Sebastian Otley on
Given the Michael Mina magic we all know and love, I expected to be blown away by orgasmic food, perfect service along with an amazing vibe and atmosphere. Last night we went to XVI without a reservation. We called ahead and were told that we could either eat at the bar or wait for a no show. This turned out fine for us - we had a cocktail at the bar (the adult Arnold Palmer was yummy!) and only waited for about 30 minutes. The space is beautiful - very understated and eclectic, warm and set up for comfort. They didn't squeeze all the tables on top of each other so you could dine without strangers right next to you. The very nice hostess brought us to our table, but it was set up in a very awkward way with three settings on one side with a couch and one setting opposite it with a chair. There were four of us so we requested another chair, which would simply be the normal way to set a table for four - and if you can believe this, they said that they ran out of chairs. I was like - ARE YOU KIDDING? Lo and behold another chair with deer antlers appears. Not overly comfortable, but at least we could all talk over dinner. To be honest I was shocked that a restaurant of this caliber would attempt to seat people in this way. But anyway, we take our seats and start to drool over the menu because everything sounds amazing. The way it works is that each dish is served for one - meaning you order one meal and it comes to you split into indivdual small plates. Each dish, which are tiny servings of about 3 or four bites each are $8. Any diner can opt out of any course tho and order individually. So for our party of four, every course was $32 and we have 10 courses including dessert. As one other rateclubser put it, you do the math. Of the 10 courses, 4 were standouts: the bay scallops, the white asparagus/porcini risotto, the tapioca encrusted snapper and the venison were very tasty. We also had the pumkin dumplings, which were cold and with way too much sage, the chicken w/mac n cheese was the biggest disappointment, the shortrib tortallini had a weird texture and was just okay...... I'm forgetting the others, which says something about them. My personal favorite was the venison, which was perfectly cooked and melt in your mouth tender, with a tiny potato pancake and huckelberry. Yum. We had two dessert courses - brandied bananas and a spiced cake with butterscotch - both were very good. The thing is that nothing about this meal was outstanding except for the service. Our server was amazing. And as a concept the experience is very unique and interesting. It just wasn't perfect and when I go to a Michael Mina restaurant, I expect pretty close to perfect.