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Phone #:	415-749-2060
Fax #:
415-775-1805
Website:
www.garydanko.com
Address:
800 North Point at Hyde Street
State:	California
City:	San Francisco
Zip Code:	94109

Hours of Operation

Hours of Operation:

We serve dinner nightly from 5:30pm until 10:00pm

The Bar is open from 5:00pm until Midnight

To find us click HERE!!!!!!!!!!!!!!!!!!!!!

About Me

Official Name:	Gary Danko
User Type:
Restaurant
Describe Yourself:
We ate here again last night (6/10/11) and were once again amazed by how good this restaurant is. This is simply in my humble opinion the best trestaurant in the country. Food, service, ambiance, over all quality is impeccable. It is pricey, as one would expect for the quality, but it is worth every penny you will pay and more. Absolutley love this Restaurant. Charlie Gary Danko is a real pro in the kitchen - his movements are precise, his attitude attentive and his food very grown-up. Beyond that, it's clear he loves his work. At this dinner, we caught him quietly smiling as he boned a fish, composed a plate, and checked on a stockpot. - James Beard Foundation Gary Danko, Chef & Principal Gary Danko is widely recognized as one of America's most talented and respected chefs. His achievements include a James Beard Foundation "Best Chef - California" award and reflect his lifelong pursuit of excellence in the culinary arts. Danko's successes can be attributed to his many years of study and hard work, combined with an innate ability to create dishes of both elegance and depth that evoke the simple pleasures and warmth of home cooking. Danko combines classical training with focuses on French, Mediterranean, and regional American cooking. He incorporates influential culinary traditions from around the world into his own work, adding seasonings and techniques drawn from Asia and India. He infuses precise technique with creative flair and adventuresome spirit to create a cuisine of great finesse and balanced flavors. Danko is dedicated to using seasonal, locally grown and raised foods. He forged close relationships with artisan cheese, meat, and produce suppliers long before other chefs discovered the virtues of this approach. Danko was reared in the small town of Massena in upstate New York. He credits his parents for his strong work ethic. Cooking was learned at his mother's knee. A Louisiana native, she deftly balanced flavors through the judicious use of simple seasonings, and focused on farm-fresh ingredients. Those lessons guide him to this day. His father, an architect and builder, launched Danko's interest in restaurants when he undertook the remodeling of The Village Inn, a local eatery. Danko, then only fourteen years old, worked his way through high school at that restaurant, and had worked in all facets of the business by the time he graduated in 1975. Always convinced of his calling, Danko enrolled in the Culinary Institute of America in Hyde Park, New York. His classmates included Bradley Ogden and Susan Feniger. A top student, he mastered the techniques of professional cooking. It was as a student at the CIA that Danko discovered Madeleine Kamman's The Making of a Cook. Her visionary and creative approach to cooking deeply inspired Danko, who continued to learn more from this accomplished chef. After he graduated in 1977, Danko moved to San Francisco and spent the next three years working as a lunch chef at a small bookstore/bistro and as an expediter/waiter at the Waterfront Restaurant in the evening. He enjoyed this opportunity to explore the Bay Area, but eventually returned east to the traditional roots of his evolving style. Moving to Vermont, he became the chef at the highly regarded Tucker Hill Inn, where his creativity and distinctive style flourished. Exhilarated by the profusion of fresh and flavorful local products such as butter, cheeses, poultry, and produce, Danko began to change his menu nightly, an uncommon practice at the time. Avidly following Madeleine Kamman's career, Danko enrolled in her class at Peter Kump's New York Cooking School in 1983 and finally introduced himself to the person whose writing had so inspired him. A year later he enrolled in her cooking school in New Hampshire. He distinguished himself at the school and at its adjacent restaurant, and this marked the beginning of a close friendship. Although Danko received his formal training at the CIA, he credits his study under Madeleine Kamman with refining his skills and developing the approach that embodies his personal cooking style today. Madeleine Kamman subsequently appointed Danko to Beringer Vineyards' food and wine externship. Impressed with Danko's talents, Beringer hired him as executive chef in 1985, and in this position he helped build Beringer's culinary center into a successful, respected educational program that garnered considerable recognition and respect. A year later, Kamman established her School for American Chefs at Beringer Vineyards in the Napa Valley. When Beringer purchased Chateau Souverain in Sonoma County, Danko took the helm of its restaurant as executive chef. It was there that Danko's achievements first attracted national acclaim. In 1989, Food & Wine magazine selected him as one of the ten best new chefs in America, and the Wine Spectator featured him on the cover of its issue focusing on wine country fine dining. After four years at Chateau Souverain, Danko left to become the chef of the Dining Room at The Ritz-Carlton, San Francisco, which then attained well-deserved status as one of the country's finest restaurants and earned a rare San Francisco Chronicle four-star rating. In 1995, Danko won the James Beard Foundation's "Best Chef - California" award. While at The Ritz-Carlton, Danko appeared as a featured chef on the TV Food Network and on the PBS Great Chefs series. He also worked with Jacques Pepin on the Cooking with Claudine series. In addition, he taught extensively and earned the respect of food editors and writers as a source of exceptional information and recipes. He left The Ritz-Carlton in 1996 to begin work on a cookbook and to continue laying the groundwork for his own restaurant. In the interim he took on the challenge of launching Viognier, the restaurant at the new Draeger's Market Place in San Mateo, California. He had been a frequent and popular instructor at Draeger's Cooking School, which offers cooking classes taught by this country's foremost chefs. During his two-year tenure as a consultant at Viognier, he fashioned a successful restaurant that was featured and lauded in respected local and national publications. Columnist John Mariani recognized these achievements by bestowing Esquire Magazine's coveted "Best New Restaurant" award on Viognier. This was the second time Danko had received the award, the first being at the Dining Room of The Ritz-Carlton in 1993. With Viognier thriving, a phone call from Michel Elkaim, the owner of Chez Michel restaurant in San Francisco, brought Danko's plan for his own restaurant to life. Chez Michel, which closed in the spring of 1999, was the precise location that Danko had determined was ideal years before. This phone call led to the creation of GARY DANKO, the restaurant. Within months of opening, the restaurant received the highest accolades possible from both San Francisco daily newspapers, a spectacular listing in Esquire Magazine's (December 1999) annual "Best New Restaurants" article, and the first of three Mobil Travel Guide "Five Star" ratings. In May of 2000, GARY DANKO won the James Beard Foundation's "Best New Restaurant" award, and in August of that year Danko was named Chef of the Year by San Francisco Magazine. In January of 2002, the restaurant was selected as a Relais & Chateau property, one of only eighteen such dining venues on the continent. Later the same year, Danko was nominated as Outstanding Chef of the Year by the James Beard Foundation.
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Menu:

Winter Menu
Caviar Service - 1 ounce
Black River Osetra $95 or Golden Osetra $125
with Buckwheat Blini

Appetizers
Glazed Oysters with Osetra Caviar, Salsify and Lettuce Cream
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Lobster Salad with Persimmons, Pistachios, Chestnut Mousse and Pomegranate Seeds
Beet Salad with Goat Cheese-Tarragon Cream, Endive, Fennel Confit and Toasted Pecans
French Red Pumpkin Soup with Poached Quince, Duck Rillettes, Chestnuts and Balsamic Vinegar
Lobster Salad with Avocado, Grapefruit, Watercress, Pomegranate and Mustard-Tarragon Vinaigrette
Treviso and Romaine Salad with Banyuls Vinaigrette, Anchovies and Parmigiano-Reggiano
Seared Sonoma Foie Gras with Caramelized Red Onions and Fuji Apples
Savory Tart of Butternut Squash, Cipollini Onions, Gruyere and Goat Cheese Mousse

Fish and Seafood
Pan Steamed Shellfish with Thai Red Curry and Jasmine Rice
Branzini with Fennel Purée, Nicoise Olives, Navel Oranges and Saffron
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Herb Crusted Tuna with Créme Fraiche Spaetzle, Toasted Pine Nuts, Belgian Endive and Orange
Roast Maine Lobster with Potato Purée, Chanterelles, Edamame Beans and Tarragon
Seared Sea Scallops with Parsnip Purée, Maitake Mushrooms and Sauce Maréchal
Pancetta Wrapped Frog Legs with Roasted Tomatoes, Garlic and Parsley Purées
Soy Marinated Tofu Scallops with Daikon Purée, Baby Bok Choy and Shiitake Mushrooms

Meat and Game Birds
Rare Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrots
Herb Crusted Loin of Lamb with Garbanzo Panisses, Swiss Chard and Roasted Grape Compote
Seared Filet of Beef with Potato Gratin, Roasted Eggplant-Pepper Marmalade and Soy-Mustard
Quail Stuffed with Onion, Foie Gras and Pine Nuts, and Quinoa, Wild Mushroom Risotto Cake and Pomegranate
Lemon Pepper Duck Breast with Duck Hash, Celery Root-Garlic Purée and Cardamom Poached Pears
Seared Filet of Beef with Potato Gratin, Cassis Glazed Shallots and Blue Cheese Butter
Guinea Hen Breast with Braised Leg, Chestnut Gnocchi, Brussels Sprouts, Apples and Pancetta

Cheese
A Selection of Farmhouse and Artisanal Cheeses Presented Tableside

Desserts
Trio of Créme Brulée with Cookies
Baked Chocolate Soufflé with Two Sauces
Apple Tarte Tatin with Calvados Cream Napoleon and Honey Ice Cream
Chocolate-Caramel Mousse Cake with Orange Ice Cream, Chocolate Soil and Caramel Sauce
Lemon Souffle Cake with Créme Fraiche Panna Cotta and Pomegranate Sorbet
Non-Cholesterol Grand Marnier Soufflé with Raspberry Sorbet
French Macaroon Ice Cream Sandwiches with Three Sauces
Seasonal Sorbet Sampler with Cookies

Prepared Tableside
Flambéed Cardamom Apples with Chestnut Crepes, Ricotta and Honey Sauce
For Two or more people, an additional $6 per person

3 Courses $66 4 Courses $83 5 Courses $98

alt

Vermont Shepard:
sheep/ anywhere from 4 to 6 months old - raw milk - one of the best cheeses coming out of Vermont (Putney, Vermont)- modeled after a French pyreenes style sheep mountain cheese due to the five months of study Cindy and David Majors undertook to perfect this sweet, nutty creation.

Great Hill Blue:
cow/ usually 10 months old - raw milk - non-homogenized - a fabulously creamy, rich, slightly piquant blue from Marion, Mass.

Maroilles:
cow/between 2 to 4 months on our cart - usually raw milk- one of the oldest cheeses coming out of France from the Calais region -a full flavored, washed rind cheese born at the hands of monk in the northern town of Maroilles.

Montgomery's Cheddar:
cow/ between 1 1/2 to 2 years old - raw - "one of only a handful of Cheddar producers left in Britain who make raw milk farmhouse cheddar in the traditional way." Clothbound, so a little crumbly in texture with supreme nuttiness and a lasting, rich cheddar flavor on the palate.

Humboldt Fog:
goat/ pasteurized- usually betweeen 1 and 2 months-snow white interior with a distinctive layer of ash running through the middle of the cheese - from McKinleyville, California (Humboldt County).An award winning cheese that inspires even non-goat cheese lovers to taste and enjoy!

Roaring 40's:
cow/ blue cheese/ pasteurized - wax sealed to preserve the moisture content and to also limit the development of the blueing. This most popular cheese begins on the Island of Tasmania (Australia) where the diverse plant life offers up flavor unlike anything else in the world. It's name is derived from the 40th parallel that relies upon a wind pattern strong enough to give sailing ships a boost, but not so hard that shipwrecks result (a common occurrence over the past two hundred years, though infrequent today).

Pecorino Sardo:
sheep (only Sardinian sheep milk coming from the Island of Sardinia off the coast of Italy)/ raw milk/ anywhere between 4 and 12 months by the time it arrives here in the US, usually - The wild selection of wild flowers, grasses, herbs and flora sweeten the milk with a very distinctive Island flavor - made in the style of centuries - old tradition, it opens a gateway to a much simpler, much more personal approach to cheesemaking, which in turn complements the incredible flavor this hard cheese offers.

Brillat Savarin:
cow/ pasteurized for US consumption/ from Normandy, France- usually not more than 2 to 3 weeks old - This "ice cream cheese" is made by adding hot cream straight into the curd in order to raise the fat content to a whopping 78% (75% being the minimum requirement for a triple creme)!! Named after the famed author of the ' Physiology of Taste', it is a favorite of all decadent food lovers.

Durrus:
cow/ washed rind / raw milk/ from West Cork, Ireland - this incredibly flavorful cheese surrounds the palate with stronger flavors inherent to the washed rind characteristic, but with an unusual sweetnes and saltiness all at the same time. A remarkable offering from Jeffa Gill, the cheesemaker, whose background in fashion gives her "well rounded" cheese a little more character than one might expect. Though less pungent when young, after two months the developed flavor is more demanding of big red wine.

Affidelice:
cow/ washed rind/ raw milk from Burgundy, France - Berthaut, a name synonymous withFrance's famousEpoisses, also makes this wonderful cheese with all of the same traits as Epoisses, but with a chablis wine wash in the finish. This distinction gives a slightly sweet, more gentle punch to the finish that delights all "stinky" cheese lovers.

Morbier:
cow/ raw milk/ between one and two months old, usually - full of flavor and great stories to entertain us - from the morning and evening milk being separated by the notorious layer of ash in the center to the possibility of excess curd being saved from waste in the making of Comte by turning it into Morbier. An often requested cheese by name, Morbier will alway have a home on the cheese cart.

Herbiette:
goat/ raw/ from Nantes, France originally, but is then aged by an incredible affineur named Jean d'Alos in the Bordeaux region for about three months. This semi-soft creation is given a wondrous coat of herbs, much like Brin d'amour from Corsica - but with a different coat...the herbs include: thyme, savory, juniper, coriander, fennel and cayenne. Delicious!

Garrotxa:
goat/ pasteurized/ from Catalonia, Spain. This semi-hard cheese is full of herbacious flavors (resulting from the direct impact of the wild herbs many of the goats feed on ) paired with a delicate creaminess that delights the palate. Though usually not more than 6 months old at most, this drier style cheese has more depth of character than one might expect. A "must try".

Mimolette:
cow/ raw/ ours is usually aged in the vicinity of two years. Mimolette is a visual wonder with it's cantaloupe appearance both in shape and interior color. It was created when King Louis XIV bannedthe import of Edamin the 17th century (Edam is from Holland). Louis felt that the French could do anything better than anyone else, even if it required forcing them to mimic a then French favorite. It worked. The texture is unlike anything else- hard, waxy, smoky, bacon-like sometimes with a hint of sweetness. The color is derived from a natural dye derived from a cousin to the annatto plant. Mmmm.

Pleasant Ridge Gruyere:
cow/ raw/ the reserve is aged just about one year - coming from milk that has been provided from cows living in a rotating pastureroutine - great life! Always fresh grass - always milk from the Spring and Summer milkings (the best milk) - and a dedicated caretaker. Super creamy, layers of long lasting flavor, and a natural honey-comb color helped convince the panel members of the American Cheese Society to name this the Best of Show for 2001.

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