Roast quail stuffed with morels, leeks and pine nuts, steamed shellfish with a Thai curry, seared sea scallops with Spring vegetables… The cuisine of Gary Danko, the ambassador of contemporary American fine dining, draws on culinary traditions from around the world. Using seasonings from Asia and India, he adds a pinch of audacity to his French-style precision and technique. The results are sublime, and balanced, often showcasing strictly seasonal flavours such as his foie gras served with cherries in spring and roast figs in autumn. The food is pure sophistication, to be savoured in an intimate and welcoming ambiance - taupe walls enhanced by modern paintings -, in one of San Francisco’s trendiest districts.