URL: http://garydanko.com
URL: http://garydanko.com
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Restaurant Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span> San Francisco
Restaurant Gary Danko
Seventeen years after opening its doors in San Francisco?s iconic Fisherman?s Wharf neighborhood, Restaurant Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span> continues to refine its award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients, and personable yet impeccable service. ?You don?t just open a great restaurant,? says Chef Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span>, ?it?s a constant work in progress.?
Twenty-four years after opening its doors in San Francisco's iconic Fisherman's Wharf neighborhood, Restaurant Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span> continues to refine its award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients and personable yet impeccable service. ?You don't just open a great restaurant,? says Chef Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span>, ?it's a constant work in progress.?
This commitment to excellence and innovation has earned Restaurant Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span> its twelfth Five Diamond rating from AAA as well as a coveted Relais & Châteaux designation. The Michelin rated restaurant has also earned several James Beard Awards<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">James Beard Awards</span>
</span>, including Best New Restaurant, Best Service and Best Chef ? California. In a warm, enveloping space overhung with orchids and vibrant artworks, an evening at Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span> is both intimate and theatrical'a loving nod to an old-world dining experience with its heart thoroughly planted in the new: fresh, locally grown and raised foods drawn from the region's vast seasonal offerings, prepared with precision and flair.
Our Private Dining Room can accommodate 5 to 10 guests for a special celebration, business dinner or a gathering of friends. Our dedicated staff will ensure you and your guests have an extraordinary evening.
We offer two seatings starting from 5:30pm to 8:30pm and following with 8:45pm to 11:45pm. Please reach out to one of our reservationists if you wish to reserve our Private Dining Room for the entire evening.
Street (@ Hyde Street)
San Francisco, CA 94109
Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span> accepts reservations via OpenTable
Our reservation team is available Thursday through Monday 1 p.m. to 9 p.m.
Phone: 415-749-2060
Fax: 415-775-1805
We accept reservations via OpenTable
Bar<span itemscope itemtype="http://schema.org/Organization">
<span itemprop="name">Bar</span>
</span> Hours: 5:00 p.m. to 10:00 p.m.
Table reservations are available between 5:00 p.m. and 10:00 p.m, Thursday - Monday.
We are closed Tuesdays and Wednesdays.
We are closed on the following holidays, and may adjust our weekly schedule:
July 4th, Thanksgiving Day, Christmas Day and New Year's Eve
Our corkage policy is One Hundred dollars per 750 ml bottle; the limit per party is two bottles. The corkage for magnums is Two Hundred dollars; the limit per party is one bottle.
We are not currently offering valet parking. There are public parking garages located at 655 Beach Street and at Ghirardelli Square on Larkin Street between N. Point and Beach Streets or on Beach Street between Larkin and Polk Streets.
A 7% surcharge will be added for San Francisco Employee Mandates<span itemscope itemtype="http://schema.org/Organization">
<span itemprop="name">San Francisco Employee Mandates</span>
</span>.
Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span> is one of America's most talented and respected chefs. His success can be attributed to his many years of study and hard work combined with a natural ability to create dishes of elegance and depth that evoke the simple pleasures and warmth of home cooking. Danko's interest in cooking began in his mother's kitchen in upstate New York, where he watched the Louisiana native deftly balance flavors through the judicious use of simple seasonings and farm-fresh ingredients. It later brought him to the classrooms of French-born Madeleine Kamman, his exacting and visionary mentor who refined him in the techniques, science, and history of French cooking, and fortified the groundwork for his remarkable career.
Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span> is a 1977 graduate of the Culinary Institute of Hyde Park<span itemscope itemtype="http://schema.org/Organization">
<span itemprop="name">Culinary Institute of Hyde Park</span>
</span>, New York. From his earliest days as chef at the Tucker Hill Inn<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Tucker Hill Inn</span>
</span> in Vermont to subsequent years running award-winning kitchens in the Bay Area, including Beringer Vineyards and The Ritz-Carlton San Francisco, Danko dedicated himself to seasonal, locally grown and raised foods before the practice was widespread. At restaurant Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span>, these ingredients are still the foundation of his adventurous and spirited cuisine and are never upstaged. While forging close relationships with artisanal cheese, meat, and produce suppliers to secure the best ingredients possible, Danko continues to push the envelope, incorporating culinary traditions, techniques, products, and seasonings from around the world to create a cuisine of great finesse and balanced flavors.
Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span>'s numerous achievements include three James Beard Foundation<span itemscope itemtype="http://schema.org/Organization">
<span itemprop="name">James Beard Foundation</span>
</span> Awards including ?Best Chef ? California? and reflect his lifelong pursuit of excellence.
Reservations are available within 60 days of the calendar date. A credit card is needed to secure all reservations. Bookings must be changed or canceled within 24 hours of your reservation to avoid a $50 per person cancellation fee. We accept reservations via OpenTable.
Table reservations are available between 5:00 p.m. and 10:00 p.m, Thursday ? Monday.
We are closed Tuesdays and Wednesdays.
We look forward to welcoming you to Restaurant Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span>.
We look forward to making your dining experience or special occasion more memorable. If you would like a bottle of champagne waiting upon arrival or purchase dinner for your loved ones please download and complete this form: Special Requests Form
To customize an experience please call us at 415-749-2060 extension 102 to discuss available options.
You may also mail your resume to:
Employment ? Gary Danko<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Gary Danko</span>
</span>
800 North Point Street
San Francisco, CA 94109
Gift certificates are available starting at $100 and thereafter in increments of $50.00. Simply download our Gift Certificate Request form, fill it out, and fax/email it to us with your request.
Phone contact: The best time to reach us is from 1 pm to 9 pm on Thursday through Monday. Our phone number is 415.749.2060.
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