Horseradish Crusted Salmon MedallionWith Dilled Cucumbers and Mustard Sauce. Wine Pairing: Roussanne, Terre Rouge, Monarch Mine Vineyard, Sierra Foothills, California 2010
Seared Filet of BeefWith Potato Gnocchi, Olive Oil, Swiss Chard and Stilton Butter. Wine Pairing: Cabernet Sauvignon, Route Stock, Napa Valley, California 2013
A Selection of Farmhouse and Artisanal CheesesWine Pairing: Lacrima di Morro d'Alba Passito, Luciano Landi, Marche, Italy 2014
Tres Leches Vanilla CakeWith Caramel Pears. Wine Pairing: Sauternes, Château Laribotte, Preignac, Bordeaux, France 2011
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Gary DankoFew restaurants pamper guests like Gary Danko, which is only part of the reason that even after 17 years, this is one of the most coveted reservations in San Francisco.
Large flowe ... continueSFGate
Tips from the Net @ Gary Danko
Lovely dining experience. Uncomplicated tasting menu selection process (3-5 courses) with the ability to choose-your-own-adventure, per person at the table. Hearty portions for fine dining. Helpful and clever sommelier, elegant yet unpretentious service. Will be back!GooglePlace - July 2017
Build your own 5 course menu idea works great. Have your cake and eat it. Pork belly, bison and the soufflé were great. Sommelier wasn't helpful but the rest of the service was helpful, stylish without being haughty. After a problem in the kitchen with our deserts the whole restaurant stayed open just so that we could enjoy it at our leisure. Enjoy it we did. GooglePlace - July 2017
Sat at the bar because restaurant was book up. Me and my wife still had a great time. Bartenders were great. Would recommend for a nice date night but very pricey. $270 before tip. GooglePlace - July 2017
I enjoy dining at fancy Michelin rated restaurants. I don't know that Gary Danko still deserves it's Michelin star though... The food was dated and in some cases oversalted. The dessert was remarkably bad. It tasted like it had been in the fridge for at least a day.
We were seated at a table that was far too small for us. Every member of our party had to get up through the course of the meal to stretch. The wait staff tripped over us all night long trying to serve our table and the one next to us.
For the price it's really not worth the visit. The food is nice, but you can get better for less in SF.GooglePlace - June 2017
I have to say, I have never received better service in my life. I've been in the business a long time and have never felt that literally EVERY detail in their delivery of hospitality was meticulous. I tried to drink water so fast just to see if I could beat them to the bottom of the glass and it just didn't work. They were on it from the get-go. I will never forget how professional and wonderful their service was.
They get 4 because the food had the slightest hint of being mass-produced and the sauces felt generic. It WAS good, but it didn't match the service, if that makes sense. The cocktail game was on point, and even the server knew what amaro was used in the Black Manhattan. That is seriously pro. Again, outstanding service.GooglePlace - May 2017
"Itching to drop some bookoo cash on an unforgettable meal? Go to Gary. From the exquisite amuse-bouche to the last drop of port, every detail is flawless." -BlackBook on TripExpertFoursquare - May 2015
The oysters with caviar and cream is melt in your mouth delicious. The lobster tail over mashed potatoes is a classic dish. I love coming here for birthdays. They make it special.Foursquare - December 2014
The chocolate soufflé is Chef Danko's signature dessert. They serve the chocolate souffle with chocolate sauce and crème anglais.Foursquare - August 2014
Specialties: Buckwheat blini with smoked salmon, creme fraiche and caviar; glazed oysters; roasted lobster with potato puree, mushrooms, edamame and tarragon; chocolate souffle with two sauces.Foursquare - August 2014
Chocolate soufflé!!!!! Get it. You won't be disappointed.Foursquare - October 2013
Life's short: get the 5 course meal!Foursquare - April 2013
The Tasting Menu Rocks. GD is simply: "Orgasmic"!Foursquare - January 2013
Morgan Elaine Morse
The caviar was incredible. They make their bellinis on site. Second time I've eaten here, and it was worth every penny. Even asked my boyfriend to marry me at the end. :) perfect evening out!Foursquare - October 2012
Well not the best service as we waited 1/2 hour. Also extremely loud. You cannot have a good conversation. Food was okay. 1st and last.Foursquare - July 2012
Food critics laud Gary Danko's creative flair and flawless execution. Biographies highlight his incredible culinary achievements and many laurels. Customers melt over his creations.Foursquare - January 2012
You must have the glazed oysters with caviar. Also, the Louisiana butter cake is what dreams are made of.Foursquare - August 2011
Michelin Travel & Lifestyle
Always a tough reservation, solo diners and couples can grab a seat at the small bar to enjoy the same three-, four-, or five-course tasting menus the rest of the room waited weeks for. - InspectorFoursquare - August 2011
SF Weekly's Best Of 2011 Winner - Reader's Poll - BEST SERVICEFoursquare - May 2011
Include the cheese cart in your meal. Great Service.Foursquare - January 2011
Amazing cheese cart and wine list! -Mary Schmidt Amons, Real Housewives of DCFoursquare - November 2010