Gary Danko was everything I anticipated. After 8 years of understanding what fine dinning really was about and knowing that this was a place I just had to see, I was still satisfied. I write because I love to punch the keys on the keyboard and the sound of long nails just brings me back to the nostalgic time of my pre-teen years where that sound made the girls feel and look older. I also write because I feel people deserve to know the truth about the places they visit, especially when it comes to food. Gary Danko is nothing impressive looking in; the sommeliers, servers, assistants or managers {one never really knows who is taking care of you, BUT it doesn’t matter, they all are!} are floating around giving just the right amount of attention {almost like a dash of salt}, to each guest {although the ongoing feeling for me was that my man saw more attention than I did because there was a focus on wine and $$$, so like any traditional restaurant, this is traditional 🙂 }

Now that I prepped the “normal” person for this experience, I wish I could convey the amazingness that one feels while being here.

We brought wine; I have the most incredible love of my life… When I asked what we were going to bring to dinner he said, ” I was thinking we need to celebrate so let’s do the 1988 Dom Perignon”. I thought I was going to die when he suddenly said “let’s go to Gary Danko….” THEN we got there and he busted out a 2002 Chateau d’Yquem, needless to say the Foie was fantastic with the wine.

We both ordered the five course menus and everything was true culinary art. We were sure to try nearly everything; scallops, foie gras, veal crusted with pistachio, Branzini with Tarragon Gnocchi, Artichokes, Asparagus and Shimeji Mushrooms, Seared Filet of Beef with Potatoes Panadera, Swiss Chard, Cassis Glazed Shallots and Bordelaise Butter and Flambéed Bananas with Mascarpone Filled Crépes, Graham Cracker-Pecan Streusel and Vanilla Bean Ice Cream {table side} stand out the most. The meal was a true masterpiece.

The entire experience was fantastic; we sat side by side, looking into the entire restaurant, the staff all appeared very attentive, their communication was superb amongst each other. They knew when we sat that we had a Yquem and they asked if we want to start with that since we both ordered the Foie. Attention to detail is ingrained in the service staff, there was not one beat missed.  It was interesting the type of service we received since we were a couple {or by the wine we brought, or clothing, we could have been sized up right away}. We sat at a table that looked into the room and sat next to each other. M y hand bag was quickly hung on a side table hook, napkin unfolded and placed on my lap and we were greeted then left to relax for a few minutes. Nothing was rushed. Service is one of those things that is so important, very difficult to maintain at a higher level and could be changed at any moment. Down to the signed copy of the menu at the end of the experience, the crew and restaurant had all the right moves.

Gary Danko was everything I thought it would be, and more!

Truth be told, I know food, I am passionate about it anyway. <3