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Fodor's Northern California 2014
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Gary Danko Review
Be prepared to wait your turn for a table behind chef Gary Danko's legion of loyal fans, who typically keep the reservation book chock-full here (plan on reserving two months in advance). The cost of a meal ($73–$107) is pegged to the number of courses, from three to five. The decadent menu spans a classic yet Californian style that changes seasonally; it may include risotto with lobster and rock shrimp, lemon pepper duck breast with duck hash, and herb-crusted lamb loin. A diet-destroying chocolate soufflé with two sauces is usually among the desserts. The wine list is the size of a small-town phone book, and the banquette-lined rooms, with beautiful wood floors and stunning (but restrained) floral arrangements, are as memorable as the food and impeccable service.
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