I just wanted to report on a recent trip to Gary Danko with my wife for our second anniversary.
We decided to do the wine pairings, instead of buying half-bottles like we did the last time. I think this was a better idea for two people, the wines they pair are quite good and we were able to sample more wines this way.
I started with seared foie gras. I really like the fig and raspberry sauce--especially the raspberry tartness. It was paired with an Italian muscato (there was no Tokay by the glass), and I thought the pairing was excellent. My wife had a lobster risotto. We both thought the tarragon flavor was overwhelming at first, but then we enjoyed it more after a few bites. It was paired with a Viognier.
Next for me was the salmon medallion. Enough has been mentioned about it on this post before, so I won't add anything. OK, I will: I also thought it was a little overcooked. It was paired with the Californian Viognier, which was good, especially given that I generally don't like the Viognier with food. She had sea scallops, and there was a little bit too much spice (coriander I think). She did get an amazing Gruner Veltliner, which matched well with the spice. (Incidentally, GD has great Austrian whites.)
For my main course, I had quail stuffed with chanterelles and apricots. It was delicious. The quail was really young and tender. She had a hen breast with white bouding in a peach sauce. GD does some really nice things with seasonal stone fruit, and both sauces worked well, not overwhelming the meat at all. We both had the Merry Edwards Pinot Noir, which was decent, but maybe a little tannic for Pinot.
The cheese course was impressive as always. I should make special note of the Shirley Jackson sheep's milk. I have a hard time finding Shirley Jackson cheese anywhere, and I'm under the impression the woman makes like one wheel a month or something. Anyway, the sheep's milk cheese was amazing. The wine was a 98 Bordeaux, Le Petite Cheval. It was really rich, although I think it could have breathed a little more. It was much better at the end of the course.
For dessert, I had a chocolate marquise with a tawny port. The marquise was fine. But, she had a berry soup which was the best dessert I've had this year. The moscato d'asti was also amazing: it was not overly sweet and the crispness was a really nice end to the meal.
Updated 12 months ago | 2
Updated 1 year ago | 1
Updated 1 year ago | 3
Updated 1 year ago | 6
Updated 1 year ago | 4