A Top Chef Dinner

Dan took me to Gary Danko's tonight as my birthday present.  We decided we don't need to give gifts anymore, but to give nights out or activities.   I wanted to go to a top restaurant here.   There are many, very many, but Gary Danko's has a very good deal--a 3 course fixe price meal for $65,  so much better than other fine restaurants. I am not sure that Gary Danko is offically a "Top Chef", though I believe he's been a judge on the show, but he is always touted as one of the top chefs in San Francisco.

It was wonderful!   I picked lobster salad, a petit filet, and chocolate souffle with 2 sauces vanilla and chocolate!).   Dan chose lobster bisque, duck breast and baked Alaska.   I can't describe the food as it was written, but you can go to the menu at the web site www.garydanko.com .   It was really fabulous, I can still taste the soup, meat and souffle.   The wine and the lobster salad were disappointing.   it's a beautiful restaurant, again, hard to describe.   High ceilings, lots of marble, gorgeous flower arrangements.  The bathroom had a shoe polisher in it!   (a machine, not a man!)
Excellent!   Oh, there was an "amuse bouche" to start, and few little candies at the end.  Also, they gave every woman a blueberry pineapple muffin wrapped up, for the morning.   Nice touches!
Pat

This is one of the top three restaurants we have tried. Allen Wong's in Honolulu and Tribute in Farmington Hills Michigan were the other two. It's hard to compare because Wong's and Tribute have a fusion menu with food that is unique and unfamiliar. Gary Danko has more familiar items on the menu. All three items I had were excellent. The wine list was over 100 pages. It was a little difficult to find something that I consider affordable. I didn't get the cheapest bottle but one in the fifty dollar range. It was a Piedmont Italian and was just average.  Most wines on the list were priced closer to a hundred with many many much higher. Most expensive was $4000. Yes that's right three zeros after that 4.
Here is a very complete interesting review http://www.foodhoe.com/?p=3684
Dan