Restaurant Gary Danko

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; the seared foie gras, which may be accompanied by peaches, caramelized onions, and verjus (a classic French sauce); and juniper-crusted venison with braised red cabbage, cranberries, cipollini onions, and chestnut gnocchi. Truthfully, I've never had a dish here that wasn't wonderful. And wine? The list is stellar, albeit expensive. If you 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, slip in and grab a seat at the bar, where you can also order a la carte.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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