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Gary Danko.

Restaurant of a Grand Chef Relais & Châteaux in town. United States,San Francisco

Unique in the world: buckwheat blini with smoked salmon, Kendall Farms crème fraîche and Black Sea Osetra caviar

Gregory Lopez, Maître de Maison, presents the property:

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. The buckwheat blini with smoked salmon, Kendall Farms crème fraîche and Black Sea Osetra caviar is one of many highlights. Danko only uses what’s in season. In the spring, sea scallops are served with asparagus-pea purée, and in the winter, they are paired with butternut squash purée and caramelized apples. The atmosphere is intimate and welcoming, modern paintings stand out against taupe walls, in the heart of one of San Francisco’s trendiest districts.


Disabled access

Valet parking / Car park

Children welcome from 5 years

Air-conditioned restaurant


Gary Danko,
Relais & Châteaux Member since 2002

800 N Point Street

San Francisco - California
94109 United States

Tel.: + 1 415 749 2060

Fax: + 1 415 775 1805

Owner and Grand Chef Relais & Châteaux: Gary Danko
Maître de Maison: Gregory Lopez

How to get there?

Follow Van Ness to North Point St. turn right. Follow North Point 3 blocks to Hyde St. Gary Danko is located left, at the corner of Hyde St. and North Point St

San Francisco (Intl) 26 km

Local weather and time

San Francisco














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Annual closing :

July 4th, December 25th, December 31th, Thanksgiving.
Traveler Reviews
TripAdvisor Traveler Rating :
4.5  of 5 stars
Based on 1426 traveler reviews
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