So graciously I present to you for your enjoyment, the final installment of Vacation #1 in San Francisco California....
*pulls back curtains*
One of the most well known restaurants in San Francisco, The Restaurant Gary Danko is a suave, cool restaurant that’s a mainstay in the luxurious high life of wealthy businessmen and lawyers of San Francisco . This place is so popular as the “it” restaurant destination of San Francisco that Kathy’s friend went there as part of her vacation the same weekend we went, the couple in the Taxi in front of us at the Westin went, and of course your ever loveable food blogger (myself) ventured miles to go as well. This could have very well all have just been a coincidence, but I think if you know anyone who’s done any sort of fine dining in San Francisco most likely it would have been at Gary Danko.
First off I applaud Mr. Danko, it takes a giant amount of cajones to name a restaurant after yourself. I can only count on one hand of all the celebrated restaurants in America that are named after the owner/chef, and even then a couple of them are just Japanese restaurants where the owner’s name just sounds like an exotic restaurant name. (OHhh URASAWA sounds like such a pretty name! Does it mean “beautiful flower of eternal love”? Uh.. no its my name.) Even Thomas Keller of French Laundry fame doesn’t have a restaurant named after himself. If you made a restaurant named Thomas Keller, I bet you’d have to wait a year for reservations. Such restaurants are left for the pompous in New York not us hipsters in California! I especially like the fact that when you call it’s never “Good Afternoon, Gary Danko”, its “Good afternoon, Restaurant Gary Danko”. Ah the cajones on you could match a large bull Gary. As pretentious as the greeting on the phone is, Gary Danko runs a good ship.
I found myself sitting around people all significantly older than me but I felt the service given to Kathy and I was wonderful. In the ever stuffy world of high-end dining a young couple could be looked down on and treated poorly just because of their age (*COUGH* DONOVAN’S *COUGH*).
If I had a knock against the restaurant that has nothing to do with the food is that the tables are awfully close to one another. You can hear the conversations of at least 3 of the tables around you very clearly.
Also it seems to be that a brigade of waiters serves you. I’m big into commitment; I want to be committed to something for the long haul ya know? If you’re committed you show you appreciate this person, that they are important to you. I want one waiter checking up on me, explaining my dishes, bringing me my check and etc. But at Gary Danko we had one person take our order, another person serve our food, another person serve my wine, another person to check on the wine that I was served, multiple people to clean the dishes (one looked like the general manager), and probably every single waiter came back to check on each of our dishes. I like commitment! Give me one waiter and one waiter only, luckily each waiter was of different ethnicity/size so I could tell them apart. Otherwise it’d be like me at TGIfridays looking for my blonde waitress. (to be honest I think we had one “head waiter” for our table, but I did see all the other waiters taking orders at other tables, so color me confused (confused = green).
The interesting thing about Gary Danko’s menu is the way they prepare your meal. I’d say its rather unique in its presentation. Unlike a standard Prix Fixe/Tasting menu where you have a set amount of courses picked out for you, at Gary Danko you have a choice between three courses to five courses broken down at different price ranges (65-95). You can pick five desserts if that suits you, five appetizers, or mix and match with entrees. They adjust portion size to match each type, you can even request an entrée size portion of an appetizer. There are about 8 choices on each part of the menu and you can combine at whim. Our eager law school minds thought to ourselves “what an amazing LSAT game problem this would be”.
Kathy settled with an appetizer and two entrees, and I did two appetizers and two entrees. We’re trying to lose weight (we as in I) so no sweets! I opted to allow their personnel to pair me up some wines by the glass which weren’t complete hit or misses.
While waiting for our meal we were presented with an Amuse Bouche. Light corn and cucumbers in a crisp cool tart broth. Not to degrade it because it was very tasty and refreshing, it tasted like the liquid from the house salsa from El Pollo Locco. Kathy doesn’t share my sentiments but I stick to it.
There are two dishes that everyone seems to suggest when you go to GD (Gary Danko cause he’s my homie) , the Lobster Risotto and the Foie Gras. This was the best dish the whole night. An appetizer was the best dish the whole night. I don’t want you thinking that the rest of the meal was bad, its just that the Lobster Risotto was so stunning that every 5 minutes one of us would say “wow that Risotto was really good”. The rice was so creamy and buttery (in the good way, not the “boy do I feel fat” way) and the Risotto was just littered with nice chunks of lobster. This dish deserved to be served as a giant entrée for all the world to see. I can’t get over how great this dish tasted, if I go back again that’s my entrée. I think there might have been some rock shrimp and corn in there, but man the giant chunks of moist meaty lobster.
My first appetizer was the previously mentioned Foie Gras paired with a Hungarian wine from the winery Kiralyudvar in the Tokaj vineyard. (surprise wine, never seen it never heard of it, think of a Riesling but not quite as sweet).
Now this.. is a bloated duck liver ladies and gentleman. Whomever puffed and mutilated this duck liver did a fine fine job. A very moist generous piece of Foie Gras covered in carmalized red onions on figs. The Foie Gras was absolute decadence. Pan seared to the perfect temperature the liver melted away at the gentle touch of my knife. The sweet Hungarian wine really matched well to tone down the natural saltiness of the Foie Gras.
My next appetizer was the Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing paired with a Mon Lis Chardonnay from the Sleepy Hollow Vineyard (easily my favorite location for Chards in all of California).
Sigh, I think this dish may have been my only minor disappointment. There is also a good chance I myself may just not like Seared Ahi Tuna. The tuna itself was of incredibly fine quality, structured yet soft, it was cut into the perfect two-bite pieces. My problem with tuna is that its just too meaty for me, I just don’t like meaty fish. Sigh. One fun thing about the dish is they make sure the plate is extra hot so it actually sears the tuna just a little while its sitting on the plate. I tried to make Kathy eat a piece by leaving it on the plate to cook to at least medium, but she wouldn’t have it. The wine? Great pairing, I’ve yet to encounter an oak monster, ultra buttery chard from any winery that sources from Sleepy Hollow. The subtle green grape and apple flavors did quite a pairing with the soy glaze.
It was ordered out of respect for the movie Ratatouille. It was eaten out of respect for the little mouse, but even he could not persuade us to love the dish. It was just a decent fish dish, nothing to write home about. The fish wasn’t as flaky as I’d like it to be, but *shrug* what can you do. I’d skip this dish If I were you.
My first Entrée was Pancetta Wrapped Frog Legs with Sunchoke Garlic Purée, Potato and Lentils. I was hoping for a nice Pinot noir/Burgundy to match along with this, but when the waiter gave me a small white wine glass I was taken back. He poured me a Riesling from Domaine Ehrhart in France. A Riesling with bacon and frog? What an interesting combination.
After taking my first bite out of the dish I knew immediately why he picked a sweet wine to go along with it. The pancetta was very salty and since frog is not a very moist flavor conductive meat you taste a lot of the oils and richness from the pancetta with some frog to soften the blow. Mixed in with a little bit of the Garlic Puree and a sip of Riesling the dish’s explosion of salty flavor toned down. I really liked the sauce and the puree used in this dish. I eagerly lapped it up, at first to cover the saltiness , but after awhile just because I enjoyed it so much.
Youch! I don’t know where they get their lobster but every single lobster dish they have here is just amazing. The lobster is glistening in the light, so white and fluffy it just waits to be eaten. The lobster had a light buttery taste to it, but not like Red Loster where your Maine lobster is drenched in butter before you eat it. The table next to had the entrée portion of this and it looked so good I was going to steal it run out and hop on a boat at the Wharf to safety back to San Diego (then I remembered I still had one more dish so I stopped).
For those that haven’t had bison think of a richer, leaner, more flavorful cut of roast beef. I was half hoping this would be a steak, but I didn’t read the description carefully where it said “Roast tenderloin of Bison”. It’d be a sin to eat this piece of meat at anything over medium-rare. A red wine reduction was poured over the bison as the meat readily gobbled up all the flavor. This is a dish that you must try once if you’ve never had Bison. Gary Danko does a great job with it by making the slices so perfectly proportioned that you aren’t taking more than a few bites to swallow the meat and really enjoy the flavor. I can’t say that I loved the pairing of the wine with the meat, I really wanted something bigger, I wanted a predominate cab not a meritage wine. When I first drank it I thought “he must have poured me a Bordeaux on accident because I could have sworn he said Cabernet Sauvignon”! The dusty earthy tones of the wine matched it well, but I just wasn’t feeling it at the moment.
At the end of the meal they delivered a cute little plate full of little treats (if you notice it’s our 3 year Anniversary, how does Kathy put up with me taking her to all these amazing places?) which was probably the only time I’ve actually eaten the whole plate (or at least tasted) of complimentary finger snacks. And while you’re leaving they give a nicely wrapped dessert dressed in pretty gold ribbon and a shiny GD sticker for you to eat the next morning. This dessert so happened to be the greatest pineapple apricot cake I’ve ever eaten in my life. Three days after we received the cake it was still so moist that I said “oh my goodness” in the middle of the Life Plaza Parking Garage. I could not hide my excitement, I wish to buy that recipe and make it every day of the week.
I had a great overall experience at Gary Danko and all the suggestions given to me didn’t disappoint. I could easily understand why everyone we knew seemed to be eating there that weekend.
I also took a couple of side pictures that have really nothing to do with the quality of food (a little to do with the service I guess). For the ladies they have a small hook that they hang on the table so you can set your purse on it so it doesn’t take up space. That grabbed Kathy’s attention as a nod to their great service. I also took a picture of the restroom. (I know odd). It was a single restroom shared between men and women for the whole restaurant. I think because of that fact they really went all out in the restroom. You have gorgeous floral arrangements, cute little soap dispensers and a shoe buffer. I couldn’t quite get the shoe buffer to work, but I was grateful that they had it in case I ever did find out.
800 North Point at Hyde Street
San Francisco, California