How many times have we heard that that U.S. not eat well? Know that I am a regular in that country, and of course I am totally against this notion. What is more, there are sites that also have maintained a level that few places in the world are able to match. And Gary Danko is a clear example. I know not how many times I have been, but pass the dozen, and never let me down. This is a classic restaurant, located in North Point on the beautiful San Francisco (a city for who do not know, highly recommend ...). It is not easy to get reservation. He is always full, and the process of getting table is hard and tedious. But I assure you that the effort is amply rewarded.
In the entrance we received a very attentive service, which accompanies us to our table. Some classic decor with modern dyes. Impeccable service, attentive and charming, always willing to take a cable. On my last visit last week, I accompanied my good friend Jose Antonio, an enjoyer of fine cuisine, which did not yet know Gary Danko. He studied carefully the letter, I I watched him with that smile of one who knows that dinner will be a success. The system is simple, a fixed-price menu, which you can choose between taking 3, 4 or 5 dishes. We decided both by the choice of 4 dishes and share everything, so we got to choose.
As an aperitif, a light soup of potato and tomato, which augured a promising meal. In the first, a sweet corn soup, white truffle ravioli with black truffle on top. Chef Danko prepares only 2 weeks a year, and certainly worth trying. How wonderful! What flavors! The other starter, bluefin tuna sashimi with avocado and seaweed shingles. This is one of the star dishes Gary Danko, and never disappoints. Where will that tuna?
The section on fish, we both opted for the scallops gratin of creamed peas and served with raspberries. Giant scallops, with this sort of toughness that reflects that they are fresh, and whose strength disappears after the mouth, regándonos the senses with a splash of intense flavor and texture indescribable. Cream peas and mushrooms provide an interesting contrast, and the overall result is magnificent.
of meat, primarily a beef tenderloin with mushrooms and potato gratin. Excellent meat. A very clean piece, not a single nerve, with a perfect doneness. Melt in your mouth. He was accompanied by a sauce of beef broth and sherry, which undergoes a double reduction, obtaining an almost solid gelatin that melts when heated with the meat in a perfect marriage. Secondly, a duck breast with plum sauce and mashed carrots. Tender, flavorful, with just the right amount of fat. Exquisite.
Upon completion of the main courses, we enter a new section, the desserts, which here takes on a new dimension. We started for cheese, and ended with dessert star Gary Danko, a soufflé.
The cheese cart is amazing, with more than 30 teams brought in from halfway around the world. But what impresses is the path through them by the sommelier to guide us. After much hesitation, finally let us advise, and the result could not be better.
started with a classic, a Brie de Savoie, triple-cream Brillat-Savarin, named after the author's first known treatise on gastronomy, 1825, "The Physiology of Taste" - book I recommend to all goumets. After a Camembert Hudson River (and I did not know that in NY make camembert ...) that left us wanting more; Greyson, a cheese-inspired Virginia Italian Taleggio and finally Roaring 40's, a cheese Australian blue, originally from the Island of Tasmania. Takes its name from Parallel 40 and comes to hair. In the Parallel 40 hurricane winds arise that frighten sailors for strength, but ultimately did not prove to be as fierce as to cause the sinking of ships. It is the same with the cheese. The first contact with the mouth is powerful, wild. However, this first impression will soften to leave a certain freshness and sweetness.
For dessert, the classic of the house. A chocolate souffle, which complete the table with two creams, a bitter Belgian chocolate and a custard-like. How nice it is! It also has the ability to satisfy both your sweet tooth and chocolate lovers, and those who are not.
With coffee, a mignardises to match the rest.
Dinner get wet with the local wine Peay-La Bruno, 2004 - Syrah - Sonoma, Napa Valley. A wine with great body and high alcohol content (over 14 degrees) which was not bad, but overpriced when compared with the great English wines.
Dining at Gary Danko is an indescribable experience. Get the most difficult, everyone who comes here, comes with a smile. The key? There are many things together. A top quality materials, perfect preparation, a charming and atentísimo service, and a thousand details. Ultimately, you are fired with a copy of the menu and a plum cake for with breakfast the next day come back to remember how good you had for dinner last night.
Basic information:
Gary Danko 800 North Point at Hyde Street San Francisco
(California, USA)
Tel: +1 (415) 749-2060
Wheelchair accessible
Average price: € 80
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