Gary Danko

San Francisco restaurants
Gary Danko Restaurant In San Francisco
800 North Point Street, Fisherman's Wharf, San Francisco, 94109
Telephone: (415) 749-2060
San Francisco restaurants
Food Service Atmosphere Value
10 10 10 10
our comments
San Francisco restaurants
This sophisticated and trendy restaurant offers diners a cosmopolitan atmosphere coupled with the finest in American gastronomy. Chef Gary Danko’s Louisiana upbringing gives his dishes a very solid American base, but his classical training adds a certain subtle European flavour to the mix to provide a unique and intriguing take on traditional American ideas. Danko’s menu evokes a certain elegance and depth with the comfort and pleasantness of home cooking.

November 2004

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your comments review this restaurant
San Francisco restaurants
Excellent food, excellent service, excellent atmosphere, excellent value - I'll spell it out!
A truly memorable meal and such incredibly good value for a 5-star evening (being from the UK, it was an absolute bargain). Professional, unstuffy & friendly service - we were really made to feel like guests, in the true sense. So much attention to detail elevated it from simply a great meal to an exceptional one.
To sum up, you must go there if visiting SF (but make sure to book - the main dining room's fairly small, although there seemed to be people eating at the bar when we arrived).
Well done and thank you to Gary and his team. We hope to return some day.

Ed Wright - Tuesday, September 19, 2006

San Francisco restaurants
The service, cheese cart, dinner and wines were all perfect. My date was a lout. Danko's is a great place in an unlikely location.

Saturday, September 10, 2005

San Francisco restaurants
When ever i visit San Francisco i have to make a reservation here. For all restaurants i have visited this is the bench mark for others.The staff are very friendly and nothing is a problem, they all work together as a team.The food is prepared perfectly, but remember to keep some room for the cheese board.

Friday, April 01, 2005

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