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| - I've been going to D'Vine for over 10 years.
Here's some tips for diners:
1) Check out the "Specials" menu on their website before deciding to go on a particular night. Most of the Specials menu changes daily. You'll catch the opportunity to try some amazing dishes that you'd otherwise miss
2) If there is something on the Specials menu that you REALLY want, call them to make sure they will still have enough by the time you get there. Sometimes the really outstanding dishes will be sold out by 7 or 8pm. Alternatively, just get there as soon as 'dinner' starts.
3) There is a "Happy Hour" menu that is different than the normal dinner menu. If you want something off that menu, get there before Happy Hour is over or you might not get what you want.
4) Parking: There is parking on the backsides of the buildings in this shopping center. If the normal lot is full, check for spots out back.
5) Check if there is a musician playing, a special event or group reservation before you go, esp during the summer. There isn't a lot of room inside for dining (maybe 30 guests tops can fit inside including seating at the bar). If you are adverse to sitting outside for any reason, you'll be glad you did.
Criticisms:
1) Filet Mignon IS always on the Special's Menu. Yeah, they vary it up with sauces and sides, but if it is ALWAYS on your menu, it isn't "Special".
2) Desserts: They have had basically the same desserts for over a decade. Diners do get tired of the same dessert offerings.
3) Over-reliance on broccolini / asparagus. There are almost endless options for sides to accompany a main dish. Why do these 2 things get repeated over and over ?
4) Portion size for seafood. $27 for 4 scallops on polenta is not a filling meal nor is it a great value. They actually had a dish once with a SINGLE scallop. I failed to catch that and ended up with the most expensive scallop serving I've ever had in my life.
5) Music: Sometimes it is ok, sometimes when you've got the D'Vine musician on the patio battling with the Pacino's (restaurant next door) musician on their patio, it just feels like cacophony. Furthermore, when it is summer and 117F outside, if there is a musician INSIDE, diners are forced to choose between being able to have a conversation or being in air conditioning while they eat. This needs to be thought out a lot more.
6) Update the Specials Menu on your website ! We don't always want to call to have it read to us.
That said, this is the ONLY place to go for high end food in north east Mesa. The food is consistently excellent, the chef is one of the best and is willing to take chances and the staff is attentive without being annoying.
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