Dink's Ultra Lounge - Palm Springs

Next, I ordered the salmon pizza, which sounded fantastic on the menu: lox-style salmon with cream cheese, onion, and capers. However, instead of a piping hot pizza, I received a lump of lukewarm dough topped with a thin layer of cold cream cheese and just a few slices of salmon that resembled paper. The capers and thinly sliced red onions were the only redeeming elements on the plate. The pizza was served on a wooden board, likely to evoke the idea of being taken directly from the pizza oven. Unfortunately, the crust was so tough that I resorted to smashing it with my fork. My husband ordered the salmon, which was overcooked and bland. His side dishes included garlic potatoes that were acceptable but not remarkable, and a cabbage, apple, and vinegar mix that was also quite unappetizing. For dessert, we opted for a Peach Melba. The peach was so rubbery that I couldn’t even cut through it with my spoon. It was unseasoned, and the French vanilla ice cream tasted oddly like bland egg whites. The only highlight of the dessert was the fresh raspberry, but even the raspberry sauce was excessively sweet, more reminiscent of syrup. The intrusive and heavy-handed service further marred our experience. Several times, the waiter interrupted our conversation to ask if everything was okay, and he had an irritating habit of clearing our small plates while we were still eating. The most frustrating moment came when he removed our plates right after we had both taken a bite of the garlic cheese bread, leaving us with nowhere to place our food. We felt rushed throughout our meal, which was likely due to their desire to turn tables quickly. Just as my husband finished his wine, the waiter asked us to move to the bar to finish our drinks, but we wanted to keep our table until we were done. On a positive note, the decor at Dink is quite appealing. The building features a modern industrial design with plenty of glass and metal, and the central full-service bar is beautiful. The lounge area looked inviting from a distance, but we were not allowed inside due to a lack of reservations. Overall, I think Dink will struggle when the influx of tourists decreases and locals start looking elsewhere for dining options.

"Forget about the hamburger—the menu is a disaster. They don’t have any bread options, just a type of 'cheese' garlic bread that feels more suited for a chain restaurant. The restaurant itself is appealing and spacious, and it would be better located in South Palm Springs. The northern part of Palm Springs feels like the new Watts of the desert."

The lobster shooters promised a burst of flavors, but all I got was a piece of dried lobster in a shot glass filled with hot butter and some dried red chili flakes on the side. The cheese bread, which was supposedly a specialty, was just a piece of French bread topped with garlic paste and cheap cheese, garnished with large chunks of green onion. The spicy tuna rolls were so hot that I couldn't taste anything else after trying them—and I can handle spice! The eggplant sticks, which were both baked and deep-fried, didn’t do much better, and the ranch dressing tasted more like something you would get from a fast-food chain. To top it off, I felt sick all night. I really don’t want anyone else to have this experience. While the service is great and the staff are a pleasure, the food is heavy and lacking in flavor. The entire menu is confusing and unappealing. The decor is lovely, but this place really needs a talented chef to improve the food quality.

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