The recipient of the coveted James Beard cooking award, Chef Gary Danko practices his genius at his eponymous, 75-seat Gary Danko restaurant. ... More
Restaurant Gary Danko
The recipient of the coveted James Beard cooking award, Chef Gary Danko practices his genius at his eponymous, 75-seat Gary Danko restaurant. Reservations usually have to be booked two months in advance. Luxurious appetizers, flavorful entrees, and decadent desserts are the true crowd-pleasers here. The prix fixe-only menu includes dishes like Lobster Salad with Fennel, Citrus, Avocado and Mustard Tarragon Dressing and Seared Maine Scallops with Black Truffle, Leek and Potato Puree. Indulge in the special Flambeed Pineapple with Macadamia Nuts and Coconut Sherbet, prepared table-side and with gusto. An outstanding wine list featuring hundreds of California and French bottles is available.
The duck, try the duck. What a great place to have dinner, I really did enjoy the service they were never pushy but were always aware. Not many restaurants find good waiters/waitresses that can pull this off. I recommend this place.
Upon entering, our table was made ready while we enjoyed a glass of champagne at the bar. Upon being seated, we were immediately treated to a top off on the champagne and a lovely amouse-bouche (sp?) which left us both enticed and excited about what was to come. The courses were wonderfully paired with wines, the details below:
Golden Blossom Crusted Ahi Tuna with Avocado Mousse and Lemon Soy Dressing - paired with Ginjo Sake. This was simply wonderful!
Striped Bass with Cannellini Beans, Broccoli Rabe, and Bagna Cauda - paired with Chablis (white) Burgundy wine.
Ravioli with Nicoise Olives, Caramelized Cipollini, Artichoke Puree and Olive Oil Emulsion - paired with Gruner-Veltliner Wachau Austria wine.
Seared Squab Breast and Stuffed Leg with Olive Oil Risotto, Rhubarb Confit and Spring Onion - paired with Chateauneuf-du-Pape Southern Rhone France. At this point, I was literally having the time of my life!!!
Selection of (4) Farm House and Artisanal Cheeses. There were over 20 choices of cheese and you knew the cart was coming far before you saw it! Wonderful! - Paired with Valpolicella Ripassa Superiore, Italy.
Honey Mousse with Olive Oil Sponge Cake, Pistachio Cream and Lemon Gelee - paired with Tokaji Azsu, Kiralyudvar, Cuvee Illona, Hungary. This was incredible!
After paying, we were presented with an autographed copy of the night menu from Chef Danko. If I am ever in San Francisco again, this will be the first place I make reservations. And if I go to San Francisco again, this will be one of the main reasons I go back!!!
There is nothing that I did not like about this restaurant. Everything was excellent. The place, the decor, the people serving, and most of all, the food was excellent. For my first course, I ordered the Foie Gras with cherries which was so good and for my second, I tried the mouth watering lamb loin. My daughter and her three friends all enjoyed their food and the ambience.
Service was EXCELLENT.
Heather and I celebrated our wedding anniversary in San Francisco last week. We had purchased a pair of wine-paired dinners at Gary Danko’s a few months earlier at a charity auction, and decided that this would be a good occasion to try it out.
The restaurant was very comfortable. Definitely a place to wear a jacket and tie, but, there were a few people eating at the bar that were “dressed down”.
The Maitre D’ quickly sat us at a nice table overlooking the restaurant. It was bustling, but, not noisy.
We started our meal with an amuse bouche of fried fish croquettes and champagne. The fish balls were ok, but, nothing to write home about. We followed this with an ounce of beluga that was served simply with crème fraiche and deep fried buckwheat pancakes. The deep frying of the blinis, I felt, took away from the caviar. They were crispy, oily, and were somewhat reminiscent of a very buttery onion ring.
For our starters, Heather had the seared ahi and I had the lobster. The lobster was good, but, the ahi was fantastic. Served, with a great presentation, in a sauce of soy, lemon, and oil that was quite tasty and paired nicely with a cold glass of saki.
For my main course, I had the couscous stuffed pidgeon. This was served with a coating of mild Indian spices. It was ok, but, there was too much pasta in it and the flavor was a little subdued for my taste. Heather had the duck breast with duck hash, and this was incredible… I’m going to start ordering duck hash from my local breakfast diner. Delicious.
For desert, we had pineapple flambé crepes. The pineapple was cooked tableside in butter and sugar, flamed, and served with the crepes soaking in the juices. Very nice. This came with a glass of port and an espresso.
Throughout the night, the captain was attentive and knowledgable. He was sure to explain each wine pairing, which was obviously well thought out. The staff was also very attentive.
The menu has two options. There is a standard tasting menu, or, several choices that you can make to put together a 3, 4, or 5 course menu of your own. The cost for a 5 course tasting menu was $92 with an additional $65 to add a wine pairing.
A very enjoyable dining experience. I’d recommend this if you haven’t been.
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