Gary Danko goes out of his way to create a first-class eatery. The California and French influenced menu is stocked with rich foods like lobster, chanterelles, foie gras and squab.

The way the front of the house is run is striking to the casual dinner. It's a tailored experience that most restaurants wouldn't ever contemplate. If that seems a little unconventional, there is a seasonal tasting menu that pulls together many of the best dishes. When in doubt don't hesitate to consult the knowledgable servers.

Also of note: The wine list has over 900 selections, with surprises on almost every page. Sommelier Renee-Nicole Kubin has molded her choices to go with Danko's plates.