Gary Danko wins James Beard Awards for his impeccable Californian haute cuisine. Smoked-glass windows prevent passersby from tripping over their tongues at the exquisite presentations – glazed oysters with Osetra caviar, horseradish-crusted salmon medallions, lavish cheeses and chestnut crémeux with spiced honey cake. Reservations a must.
It's best to order the chef's three- to five-course menu – and why not start with champagne (wine pairings $95)? From the first bite of oysters and caviar to the gift-wrapped tiny chocolates handed to you on leaving, this is a meal to remember.
