The food was superb ! It was nice to be back . I have been going to Danko since 2001 and the decor is calling for a facelift . Other than hat the service and staff were fantastic .
An excellent restaurant fine dining experience.
Service and food was tremendous!
Wonderfully gracious and welcoming staff. Classy but not stuffy or pretentious. Food was exquisite. We has a lobster risotto starter, followed by the filet mignon, topped off with a marvelous chocolate soufflé.
Better late than never. Have eaten here many, many times over the past twenty years and know Chef Gary Danko from Restaurant Viognier in San Mateo. This Birthday was no different than the one from two years before, pre Covid. 5 stars across the board. Food, Beverage and Service spot on. Atmosphere...perfection. You can actually hold a conversation with your guests/company.
We selected Gary Danko for dining based on reviews and some friends recomendation. The host, a Spanish lady, received as if were at home. She was very attentive and very professional. The table was not available since we arrived a little before the time and we sat at the bar. In less than 15 minutes the table was ready. When we sat down, the waiter came to the table, and asked us if we had visited the restaurant and we answer no. Then he explained how it works the different courses and we made our selection. This was the last interaction between the waiter and us. I think that he asked if we want another glass of wine. We were practically ignored by him. There was a couple next to us that the waiter was talking for a reasonable time and we totally ignored. We were surprised that no manager or supervisor passed by the table checking the service. This would have saved the experience. We felt so bad that we had to get up to ask for the bill. The runner did an outstanding service. Everyone has a bad day and we have to live it. The food was superb, but we expected a higher customer service considering the level of the restaurant. We explained to the Spanish lady how we feel and she was very concerned. But we only want to pay the bill and go. As a matter of fact, we include 20% tips because the host, the runner and food was outstanding. We were very disappointed with the waiter. We don’t know if we will go to GD again; It is important that management monitor table service on a regular basis; that could save another customer's experience
I love the fact that Gary Danko can be both relaxed and almost casual, yet offers refined dining at the same time. The ambiance is wonderful- warm, lots of wood and fresh flowers, and efficient, pleasant and relaxed service. The menu is flexible- choose a minimum of 3 courses. You don’t have to do the same amount of courses as others at your table. To each his or her own! The oysters with caviar to start were delicate, sweet and delectable. Scallops for a main, seared to perfection in one side only to keep them perfectly cooked. A trio of creme brûlée for dessert? Decadent! Choosing cheeses for a shared mid course was a lot of fun and the selection is strong. The wine list is more than ample as well. I will definitely return if we’re lucky enough to travel to SF again.
The restaurant is Michelin rated and a dining experience. We were a party of 4 and ordered the chefs tasting menu. It was perfect. Food was delicious and service amazing. But take note that it is extremely expensive... Tastings for 4 with a bottle of wine plus tip cost us $1100. Reservations needed in advance, we made ours 60 days in advance.
A great and fantastic restaurant with exceptional and straightforward food.You will not find the food complicated here in terms of a Michelin Restaurant. Instead, you will see delicious, consistent, fresh, abundantly flavorful, recognizable, hearty food!Here are what I and my friend had:1. Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing2. Glazed Oysters with Ostera Caviar, Salsify, Leeks and Lettuce Cream3. Roast Maine Lobster with Potato Purée, Matsutake Mushrooms, Edamame, and Tarragon4. Branzini with Fennel Purée, Niçoise Olives, and Saffron-Orange Emulsion5. Seared Striped Bass with Winter Root Vegetable Risotto and Brown Butter Sage6. Lemon Pepper Duck Breast, Duck Hash, Celery Root-Garlic Purée, and Cranberry-Cippolini Compote7. Pork Tenderloin with Confit Pork Belly, Brussels Sprouts, Chestnuts, Butternut Squash, Apples and Raisin-Pine Nut8. Herb Crusted Lamb Loin with Farrotto, Medjool, Dates and Orange-Saffron Glazed Rainbow Carrots9. Warm Louisiana Butter Cake with Roasted Apples, Huckleberry Compote, and Vanilla Ice Cream10. Espresso Gateau with Stout Ice Cream and Cocoa Nib Sable
Musy-try: scallop risotto, souffleHighlight: Free selection of courses and professional service. The price of your meal is decided by the number of courses you order. You can make any combination. My friend orders the tasting menu and I choose the 3 courses if risotto, duck brest, and souffle. We did not make reservation and came before 9 p.m . Luckily we got seated and spent a wonderful night with Gary Danko. Everyone dressed formly so we were worried if there is a dress code here. The waiter smiled and told us that our comfortableness is their goal of service. It is really sweet.The kitchen provides us a free soup at the beginning and a muffin upon leaving. I am not a muffin person but this one is quite soft and I like it.Love the risotto. I went to fog harbor at noon for the scallop risotto and I enjoyed that. The risotto at Gary Danko is even much better. Please take a try.The main course is delicious but not fantastic. They did not ask about the well doneness. There is very few parts require some effort to bite.There are two kinds of souffle desserts: chocolate and raspberry. I am not a fan of chocolate and raspberry is a bit sour for me. I hope they can some other options. I chose the raspberry souffle at the end. It is very soft and satisfying taste. If would be great if there is a sweeter version.Worth a try.