Gary Danko’s restaurant

Gary Danko’s Restaurant The cellar of Gary Danko’s Restaurant Gary Danko’s Grand Prix-winning restaurant has held 15,000 bottles since 2001.

Combining French and California influences in both the wine list and cuisine, Gary Danko’s Restaurant has had a Grand Prix since 2001. Wine Director Jeremiah Morehouse’s 2,800-item list highlights the strengths of wines from Burgundy, Bordeaux, Rhone, Italy, Champagne, Germany and Austria, as well as local California offerings. An extensive collection of half-bottle drinks is available, as well as varietals that can be purchased by the glass. If you’re looking for depth, the list of vintages goes back more than a century.

Twenty-three years after opening its doors in San Francisco’s famed Ribacca Wharf neighborhood, Gary Danko’s restaurant continues to refine its acclaimed blend of classic French cuisine, thoughtful and vinous use of local ingredients, and charming but unpretentious service.

In a warm, quiet space, which overhangs the living quilts and colorful works of art, an evening at Gary Danko is at times intimate and theatrical – a loving nod to old world food, the heart of which is fully invested in the new: fresh, local and grown. food, taken from the great seasonal offerings of the region, is prepared with precision and sensitivity.