PRICE RANGE$$$$ ATTIRE Elegant, dressy attire is requested HOURS Mon-Sun, 5:30-10pm CUISINE Modern & Classic
Gary Danko, the award-winning chef, has come to epitomize sophisticated contemporary cuisine. His 75-seat restaurant, located in the heart of one of San Francisco's most prominent residential districts, is the culmination of his dream to create one of America's great restaurants.
The restaurant has received its sixth Five Star rating from Mobil as well as a Relais & Chateau designation, and reviews continue to extol its delights. At this point, most chefs would relax and count their blessings, but not the unstinting Danko.
The well-trained staff has been chosen from the city's most dedicated and professional servers. Their elegant suits complement the restaurant's décor, a mélange of relaxed California modern and Upper East Side chic. This mix is also reflected in the restaurant's style of service, a graceful blend of polished professionalism and straightforward friendliness.
Danko's cooking centers on lively, seasonal dishes prepared with a careful eye toward classical technique. "My cooking is not cutting edge," insists Danko. "I won't serve guinea pig food. We do not experiment on the guests!" Signature dishes of roast lobster, foie gras, and lamb loin are served year round, and accompaniments reflect the changes in season. For example, seared foie gras, paired with Bing cherries in late spring, appears with roast figs in early fall. The prix-fixe menu offers three-, four-, or five-course meals, and wines can also be paired with each course for a set price. The ever-expanding cellar now holds over 1,500 wines and includes an exceptional selection of grand vintages as well as coveted wines from small producers.
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