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Gary Danko

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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.

    Restaurant Details

  • Jacket required.
  • Reservations essential.
  • No lunch.
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Fodorite Reviews

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    Best service in all of California!

    The wait staff gave us the best experience we've ever had on our trip to San Francisco. Their menu choices were varied and their flavor combinations were fresh and inviting. My eyes are bigger than my stomach or I'd have ordered more! We'd gone there as a treat for my husband's birthday and were so pleased with our choice. We can't say enough about the service and the food.....it's genius! Go with an empty stmach and be prepared to be wowed!!!! Cheers!

    by gfgranja, 9/9/12
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    wowed us

    After reading some great reviews, our expectations were very high, and the food lived up to them, as did the service. We booked a very early dinner (5:30 PM) on the night of our arrival, while still operating on Eastern time. Prices ARE high, but not out of line for the quality of the food, although I did find the wine's a little steep.

    by happyretiree, 9/16/07
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    5 stars all the way

    Without a doubt, one of the finest restaurants we have ever visited. There were several items on the tasting menu that my wife didn't care for, so we created our own 5-course meals. Gary Danko's staff perfectly matched wines to go with each course, which were different for each of us, except for main course of lamb tenderloin. We had preselected a cheese course, but when the time came for it, our waiter suggested we split one, which was more than enough for two people. Expensive? Yes, but not nearly as expensive as, for example, Charlie Trotter's in Chicago.

    by when, 4/19/07

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