Gary Danko

Great meal. Oh snap. Gary Danko really lives up to their stellar rep. The vibe isn't overly snooty, considered it's one of the city's premier restaurants. We did the 3 course fixed price menu. We started with a beet salad with goat cheese and the lobster risotto. The risotto was great (though could have been a little warmer). The main course featured Maine lobster and raviolis. The lobster was pretty tender and the ravilois were nice and crisp, but not greasy (they were deep fried). We were sooo full by the time our final course came, so we took the cheeses, croissant bread pudding, and chocolates to go. All in all the waiter was really accommodating and even presented my vegetarian friend with a special menu. I wish the food was warmer.. really the only complaint.…

Gary had on 'off' night?. Living in SF, we have dined at all of the city's top restaurants on special occasions and were saving Gary Danko's for such an occasion. So, after many years of much anticipation, I finally broke down and took my wife there on Dec 1 for her birthday - one of those that end in 0.

I can say the ambience was superb, as was the service, though a bit officious and stuffy. The food, however, and wine we were served was abysmal. We had a St. Emilion that I should have had the good sense to send back, but I saw the Sommelier sniff and sip before bringing it to the table, so who was I to question this 'expert'. The only thing that adequately describes it is 'hard'. It was 'hard' on all parts of the mouth.

'Hard' seems to have been the theme that night. The foie gras was 'hard'. Its firm texture and light gray color was more like a piece of fried pate' or pork loin. No idea how they did that, since fixing foie gras is like frying butter - it melts.

The pork-belly creation was 'hard'. I could have used a cleaver and butcher block to chop through the petrified skin. The meat was stringy and the fat tough. How they managed to overcook the skin and undercook the meat is a mystery.

The rest of the meal was quite forgettable, not the dining experience we had long anticipated. My advice, for locals and visitors alike, give Spruce a try. You will not be disappointed

I would have sent Gary a 'heads-up' email, had his website provided for such feedback.…

Highly Recommended. The food here is excellent. I recommend the ahi tuna starter. The wild mushroom bisque they offered before the meal and the pastry tray they offered after the meal were excellent too. I ate at One Market on the same trip and while the food there was very good, Gary Danko was much better. I think it deserves more than one Michelin star.…