Frommer's Review
James Beard Award-winning chef Gary Danko presides over my top pick for fine dining. Eschewing the white-glove formality of yesteryear's fine dining, Danko offers impeccable cuisine and perfectly orchestrated service in an unstuffy environment of wooden paneling and shutters and well-spaced tables (not to mention spa-style bathrooms). The three- to five-course fixed-price seasonal menu is freestyle, so whether you want a sampling of appetizers or a flight of meat courses, you need only ask. I am a devoted fan of his trademark buttery-smooth glazed oysters with lettuce cream, salsify, and Osetra caviar; seared foie gras, which may be accompanied by peaches, caramelized onions, and verjus (a classic French sauce); horseradish-crusted salmon medallions with dilled cucumbers; and adventurous Moroccan spiced squab with chermoula (a Moroccan sauce made with cilantro) and orange-cumin carrots. Truthfully, I've never had a dish here that wasn't wonderful. And wine? The list is stellar, albeit expensive. If after dinner you have the will to pass on the glorious cheese cart or flambéed dessert of the day, a plate of petit fours reminds you that Gary Danko is one sweet and memorable meal. Tip: If you can't get a reservation and are set on dining here, slip in and grab a seat at the 10-stool first-come, first-served bar where you can also order a la carte.
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