Gary Danko Restaurant was one of the slowest of the Michelin stars to reopen for take-out meals during shelter-in-place orders. https://www.chowhound.com/post/meals-michelin-stars-1089805?commentId=10280569 When I picked up my order, Chef Danko told me he enjoyed an extended stay in Cape Cod and was in no hurry to return. The first at-home offering was from the wine club in June 2020. Then the staff finally convinced him to come back in August to initiate a selection of canapés and cheese course for pick-up.
By the time I was ready to order in May 2021, the menu had expanded to seasonal courses requiring some finishing at home. At my 5pm pick-up reservation, parking was a breeze and Chef Danko and his lieutenants were jovial and chatty. We swapped tips about the take-out experiences around town and confessed to some serious barbecue love. I gave a big thumbs up to Chef Suzette Grisham’s lobster roll and Chef Jared Gallagher’s wagyu steak at Smoke Point in San Juan Bautista, and a thumbs down on Saison Provisions barbecue.
We tried:
Dungeness Crab Cakes with Mustard Tarragon Sauce, $30.00 – Wish every crab cake could be this good, simply tender morsels of sweet crab accented with fresh herbs and next to no filler. And the delicate focaccia was ethereal.
Seafood Bisque with Sherry and Cognac (1 Quart), $28.00 – Wow, this had hunks of lobster claw meat in the velvety bisque. So intense, I actually added some half-and-half to thin it out a bit. Those Parker House rolls were dreamy.
Chef Danko's Vegetable Risotto, $48.00 – Not as successful for us, but the blame rests on the prep cook (me), who did not follow the exacting instructions carefully enough.
Pastry Chef Deidre's Dessert Sampler (4), $38.00 – The bargain of the pandemic, four large, full sized desserts for so little.
A solid offering in that unpretentious and non-challenging Danko style that appeals to a wide audience. I would love a repeat of the seafood bisque that was so good and a steal at the price. In chatting with chef about plans for reopening, he had said he might offer a few staples of the menu, such as the bisque, for take-out for customers not yet ready to return to indoor dining.
Gary Danko reopened for dining on-site in late October. Reservations seem to be strong for the Thursday through Sunday schedule, and limited Monday nights have been added this month. Inquiring recently about take-out options, I was told there are no plans at this time. The bar seating area is open for walk-ins and the full five-course tasting menu can be served there. Or just the cheese course from the cart.
Gary Danko Restaurant
800 North Point St.
San Francisco, CA
415-749-2060
https://www.instagram.com/garydankosf/
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