Dink's Ultra Lounge - Palm Springs

I really wanted the hype about Dink to be true, but unfortunately I was disappointed by not only the service, but the food. The “Tapas, Fingerfood Small Plates” were praised as the best way to share food. I ordered the 5 spices Hoisin ribs. The ribs themselves were tasty and delicate, but the gigantic cream sauce with which they were served was a mismatch and exaggerated. I also ordered the garlic cheese bread and found it muddy and much more cheese than garlic. Think about soggy fat pizza. True garlic bread lovers stay away from this dish. The salmon pizza I ordered sounded great on the menu. Lox-style salmon with cream cheese onion and capers. What is not to love? Instead of blowing hot pizza, I expected that I got a lump of lukewarm hard dough, which I had previously made certain, with a very thin layer of cold cream cheese and paper thinking discs of salmon. The best repentance of capers and thin sliced red onions was the best on the plate. The pizza was served on a wooden bowl, I suppose to put the big wooden paddles, with which some pizzas are drawn from the hot pizza ovens of Yare, into the mind. The crust was so hard that I gave it up and just smashed the beats with a fork. My husband had the salmon that was overcooked and under the season. His secondary dishes were garlic potato (acceptable if not remarkable) and a cabbage apple and vinegar comb that was Blande. I hope we ordered a Peach Melba to dessert. The peach was so rubbery that I couldn't cut it with the spoon. The peach was not seasoned and the French vanilla ice cream tasted like cold whites. The highlight of the plate was the only fresh raspberry. The raspberry sauce was too sweet and probably better described than syrup. The only thing worse than eating was the heavy and invasive waiting staff. Several times during our meal, the waiter rudely interupes our conversation to ask if everything was okay. He also had a terrible habit of reordering the table. Two times he pulled the small plates out of our reach while we're still eating. The most annoying moment was when we both tasted the cheese garlic bread and he removed the plates from the table that left us with nowhere to put our food! We felt hurried and rushed during our meal. I know they want to turn tables, but that was at an unprecedented speed. After we finished our meal, my husband just finished his wine when we were asked by the waiter to go to the bar to finish. We wanted to keep our table until we finished. The plus side for Dink is the decor. The building is industrially modern with a lot of glass and metal. The centrally located full-service bar is beautiful. The lounge area looks good from a distance. We were not allowed to enter because we had no reservations. All in all, I think that Dinks will have a difficult time when the invaluable tourists went home and the locals take our business elsewhere.

Hold on to the hamburger. Menu is a nightmare. They have no bread, except “cheese” garlic bread that belongs in a chain. Restaurant is attractive, large and should be built in South Palm Springs. The northern part of Palm Springs is the new Watts of the desert.

The service and the servers are wonderful, but they cannot make the taste better with their smile. I had the lobster shooters, spicy tuna rolls, the eggplant sticks and the cheese bread. My husband had a pizza. Everything was AWFUL! The lobster shooters promise all kinds of flavors, but all you get is a piece of dried lobster in a shot glass filled with hot butter and dried red chilli flakes on the side. Ah. The cheese bread, allegedly a specialty, is a piece of French bread with garlic paste under cheap cheese. Oh, and big pieces and chips of green onion. The tuna rolls were so hot (and I can hot) that I could taste nothing after it. The eggplant sticks are baked and deep fried with a ranch dressing, the rival PIzza hat. Again. I was sick all night on my stomach and I just don't want this to happen to everyone else. Also the service and the servers are a pleasure, but the food is heavy and tasteless. The entire menu is unimaginable and confusing. The decor is pretty. You need a cook here, a good one, a REAL.

Now from the news in recent weeks, you would not think that this would be a good time to open a huge (10,000 sqm), new, elegant restaurant; one that was built up from the ground. But that's exactly what happened this week in Palm Springs when Dink's restaurant and Ultra Lounge opened on Monday, and it entertained people. (DINK: Double Income No Kids). Yesterday, our former neighbor, Bob, Steve and I checked it for lunch. When we arrived, we got the whole tour of the place, it's beautiful. This is the first brand new restaurant built in many years from the ground up in Palm Springs, and its design and architecture will certainly take advantage of the views of the mountains, as well as a “green” building. Carol Saba, CEO of IDH INC, was commissioned to build the shell structure with Michael Owings, owner of MDO Hospitality, Inc. from Palm Desert, to design the kitchen and interior of the restaurant. The menu was also a pleasant surprise. Made from a variety of sandwiches, burgers, pizzas, salads, small plates, as well as a few other essential items after 5 pm, the prices were also very reasonable. We started with a Salmon Pate Dip with Blinis, which was served with chopped red onions and capers. The taste was good, more like a salmon cream cheese, but the cold Bonis did not do it for me. Each of us had different things for lunch, Bob had a sandwich, Steve a salad, and I went for the Crab and Avocado Quesadillas, which was served with two filled small chili peppers and some beautiful salsa. The Quesadillas were made with spinach tortillas and had a very delicate taste that mixed the avocado and crab together. The chili peppers were hot and I was glad I had a corona to cool my mouth. The service was impeccable. It seemed to be a lot of waiters, which is good, but can make your costs high, and there were no unpleasant moments that often happen when restaurants open first. They could say their training was extensive. They were attentive without being on you, and the food runners kept the diet coke and ice tea flowing. We have not tried any of the wonderful sounding drinks or desserts, but I am sure we will be back in the evening to lie in the fabulous outdoor area.

I really , really wanted to like DINKS… I gave them 3 chances at dinner, and one chance for BRUNCH. I tried items from every page in the menu, mostly to much chagrin. best food tried, the prime rib soup I was there on OPENING DAY to support them in their new endeavor, and the food and service have gotten worse on each visit. Sorry ….. I will never be back, and I cannot recommend the place in any fashion. It is poorly run , expensive, disorganized, and pretenious. We have found the attitude of the managers to be especially pompous and arrogant. the DUAL INCOME NO KIDS , our CLIENTS DRIVE NICER CARS mentality is the type of thinking that gives one an idea of their philosophy I agree with previous yelpers that the DRESS CODE sign as you enter is epecially OFF PUTTING. I applaud their efforts to make the building GREEN Solar panels, etc. , but the atmosphere is LOUD and the tables very uncomfortable. While sitting at their booths, the table is up to your chin. All 3 times we arrived for dinner, we had reservations, and we had to wait EACH and every time, and not because they were BUSY, they just werent “READY” for us party of 3 or 4 each time . WE were almost the only diners in the entire restaurant and still had to wait 15 minutes for our RESERVATION at one 6pm occasion . The food is OVERPRICED, and lacks flavor and originality… the drinks we have tried have been ALL ICE , and little beverage. Biggest rip off was the pitcher of Sangria … barely enough drink for 3 people even with the tiny glasses they provide you to fill. The wait staff is badly trained and INTRUSIVE during the meal, and absent should you need anything. We also had the experience of wait staff removing plates with food still on them and our forks still in our hands. Dinks professes to want you to relax, enjoy, and share, but they RUSH YOU out, even after making YOU wait. ON Sunday brunch, the fruit still had the rind on it where you had to finish the job of the food preparer and cut the rind off each piece before you ate it, and the bread was stale , and the portions small. I can go on and on with truly no optimism to share. We spoke to the Manager each time we visited. WE politely and graciously expressed our disappointment, and offered suggestions , such as each day take out your reso book, see who is coming, and take a minute to make a nice card with the name/ in the party, and place it on the table. The server will know we are coming , and the table should be READY … each time still the confusion and waiting …so either the managers done listen or dont care. so here is my opinion … Service: 1 Food: 1 Drinks: 1 Parking: 1 VALET parking A good time: 1 Decor: 3