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/businesses/reviews/by-topicReviews by Topic
Get reviews about one topic (20 per page) with the matching snippet. Topics come from Review Topics.
QUERY PARAMS
Yelp business alias, 22-character business ID, or any yelp.com business URL.
Examples:
- Alias:
gary-danko-san-francisco - ID:
WavvLdfdP6g8aZTtbBQHTw - URL:
https://www.yelp.com/biz/gary-danko-san-francisco
Topic name from Review Topics.
Example: service
Page number (20 per page).
Default: 1
Allowed values: 1-1000
{
"count": 137,
"per_page": 20,
"current_page": 1,
"total_pages": 7,
"next": "https://yelp-scraper.omkar.cloud/yelp/businesses/reviews/by-topic?business=gary-danko-san-francisco&topic=service&page=2",
"previous": null,
"business": {
"id": "WavvLdfdP6g8aZTtbBQHTw",
"alias": "gary-danko-san-francisco",
"name": "Gary Danko",
"link": "https://www.yelp.com/biz/gary-danko-san-francisco"
},
"topic": "service",
"reviews": [
{
"id": "rmHRbvuVBpNb6faLI7EufQ",
"link": "https://www.yelp.com/biz/gary-danko-san-francisco?hrid=rmHRbvuVBpNb6faLI7EufQ",
"rating": 5,
"text": "Been here for 10 years and cannot believe I haven't written a review. First time dining at the bar and I think we like it better than the main dining room. The bartenders are very friendly and there's more of an interaction atmosphere.\n\nAlso, I didn't realize we could share a five course meal, which is amazing and very delicious. It's actually still too much food for the two of us and I did say Share and I'm so happy they allow for it because I don't like over eating dinner anymore.\n\nWe had the\nLobster risotto five stars so delicious\nCrab salad four stars very filling\nSear scallops with mussels four stars\nBranzini. Five stars. Love the crispy skin with the moist fish.\nPork tenderloin already cut. They actually were a little bit delayed on this maybe because they forgot, but they made up for it by pouring us some red wine while we waited the wine was delicious.\n\nAnd also don't forget free dessert, assortment of little bites of heaven.\n\nService was six stars. The hostess actually showed me to the bathroom but also checked if it was occupied and then went upstairs to check if that one was occupied and told me I can go to that one. It was like royalty service. I'd loved it.\n\nI think we're gonna start dining at the bar again as there's so much flexibility with the menu this is one of our favorite restaurants in the city consistent food and service highly recommend",
"language": "en",
"translated_text": "Been here for 10 years and cannot believe I haven't written a review. First time dining at the bar and I think we like it better than the main dining room. The bartenders are very friendly and there's more of an interaction atmosphere.\n\nAlso, I didn't realize we could share a five course meal, which is amazing and very delicious. It's actually still too much food for the two of us and I did say Share and I'm so happy they allow for it because I don't like over eating dinner anymore.\n\nWe had the\nLobster risotto five stars so delicious\nCrab salad four stars very filling\nSear scallops with mussels four stars\nBranzini. Five stars. Love the crispy skin with the moist fish.\nPork tenderloin already cut. They actually were a little bit delayed on this maybe because they forgot, but they made up for it by pouring us some red wine while we waited the wine was delicious.\n\nAnd also don't forget free dessert, assortment of little bites of heaven.\n\nService was six stars. The hostess actually showed me to the bathroom but also checked if it was occupied and then went upstairs to check if that one was occupied and told me I can go to that one. It was like royalty service. I'd loved it.\n\nI think we're gonna start dining at the bar again as there's so much flexibility with the menu this is one of our favorite restaurants in the city consistent food and service highly recommend",
"created_at": "2026-09-27T03:12:05Z",
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"matched_snippet": "…bar and I think we like it better than the main dining room. The bartenders are very friendly and there's more of an interaction atmosphere. Also…"
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"link": "https://www.yelp.com/biz/gary-danko-san-francisco?hrid=t0X9Y8J6QMUN782CC6l4sw",
"rating": 5,
"text": "If you appreciate fine dining with classic, old-school charm, this spot is a must-visit. From the moment we walked in, the service was attentive and polished. Every single dish was full of flavor and exceptionally crafted, but the desserts truly stole the show. An unforgettable dining experience!",
"language": "en",
"translated_text": "If you appreciate fine dining with classic, old-school charm, this spot is a must-visit. From the moment we walked in, the service was attentive and polished. Every single dish was full of flavor and exceptionally crafted, but the desserts truly stole the show. An unforgettable dining experience!",
"created_at": "2026-09-15T00:38:52Z",
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{
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"link": "https://www.yelp.com/biz/gary-danko-san-francisco?hrid=1Q9TRohQtMV_6-9orZCMtQ",
"rating": 5,
"text": "From the moment you walk in, you know this place is special. It's dimly lit, warm, and effortlessly sexy, with the kind of service that makes you feel genuinely cared for and where every detail matters.\n\nThe food was exquisite, and the wine and champagne pairings were excellent. The service was truly exceptional throughout the entire evening, and Chef Brandon was an absolute standout.\n\nOne of the most memorable moments happened completely unexpectedly. While my husband and I were talking, the bartender overheard us mentioning that we were finally able to celebrate our anniversary. To our surprise, we were soon presented with an array of beautiful desserts and special anniversary surprises from the chef.\n\nIt was such a thoughtful gesture and made an already wonderful evening feel incredibly personal and special. It's a small detail that I know I'll never forget. What a beautiful experience from beginning to end.",
"language": "en",
"translated_text": "From the moment you walk in, you know this place is special. It's dimly lit, warm, and effortlessly sexy, with the kind of service that makes you feel genuinely cared for and where every detail matters.\n\nThe food was exquisite, and the wine and champagne pairings were excellent. The service was truly exceptional throughout the entire evening, and Chef Brandon was an absolute standout.\n\nOne of the most memorable moments happened completely unexpectedly. While my husband and I were talking, the bartender overheard us mentioning that we were finally able to celebrate our anniversary. To our surprise, we were soon presented with an array of beautiful desserts and special anniversary surprises from the chef.\n\nIt was such a thoughtful gesture and made an already wonderful evening feel incredibly personal and special. It's a small detail that I know I'll never forget. What a beautiful experience from beginning to end.",
"created_at": "2026-09-13T15:41:18Z",
"date": null,
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"text": "What an icon. To survive as a restaurant. Last time i was here in 2010, 16 years later. Arrived for 6:15 pm reservation. Before coming, got an Open Table message asking if I was coming with my party of 3? Confirmed. I wrote and asked if there's room for a walker. Yes but no valet parking. We scored a parking in front with yellow zone only up to 1 pm. SF has so many parking restrictions that this was unbelievable. Who gets to park in front of a restaurant? The hostess was super nice. She said parking was ok and she came out to make sure I park properly. To celebrate my friend's birthday, I made sure birthday was in my comments in the reservation. We were welcomed and my friend was wished happy b day. We studied the menu from their website prior to coming. I had 4 course and the one guest had 3. We had a tiny gazpacho to start our dining journey. Lobster risotto was my 2nd favorite. That green oil was called \"herbal tarragon\" and can I get a bottle to go? (Just thinking in my head). The ahi tuna was way too salty. Presentation is a 10, not worth anything when you ruin it with salt. My next course was brazino fish. I enjoyed all the taste from the rasins to the endive sauce. Crispy skin on fish. The breast of the duck was next. I asked for less salt (a yelper said the dish was too salty). The hash was salty, but intriguing. I tasted duck fat. The lighting in the dining room is on the dark side but you get acclimated. Duck didn't taste like duck. My eating mate had filet of beef. Very tender. The seared scallop looked good. The Finale was my favorite part. The chocolate souffle with vanilla and chocolate sauce poured in front of you. Perfection. That souffle was purely fantastic. So chocolatey, light and airy. I savored it as long as i could. We were served tiny little assortments of miniature desserts. Well, lastly the presentation of a slice of chocolate raspberry mousse cake for the birthday person. That was so tasty. Perfect to end this special occasion. Service was impeccable. Slices of bread served automatically, water topped off. The cheese cart looked amazing. If ever I come back, I want to try the lobster. But im grateful to have come. Dining room was not full at all. Before you leave, each guest presented with a gift. I really like the hostess. She brought the walker back. Another person bid us goodbye.",
"language": "en",
"translated_text": "What an icon. To survive as a restaurant. Last time i was here in 2010, 16 years later. Arrived for 6:15 pm reservation. Before coming, got an Open Table message asking if I was coming with my party of 3? Confirmed. I wrote and asked if there's room for a walker. Yes but no valet parking. We scored a parking in front with yellow zone only up to 1 pm. SF has so many parking restrictions that this was unbelievable. Who gets to park in front of a restaurant? The hostess was super nice. She said parking was ok and she came out to make sure I park properly. To celebrate my friend's birthday, I made sure birthday was in my comments in the reservation. We were welcomed and my friend was wished happy b day. We studied the menu from their website prior to coming. I had 4 course and the one guest had 3. We had a tiny gazpacho to start our dining journey. Lobster risotto was my 2nd favorite. That green oil was called \"herbal tarragon\" and can I get a bottle to go? (Just thinking in my head). The ahi tuna was way too salty. Presentation is a 10, not worth anything when you ruin it with salt. My next course was brazino fish. I enjoyed all the taste from the rasins to the endive sauce. Crispy skin on fish. The breast of the duck was next. I asked for less salt (a yelper said the dish was too salty). The hash was salty, but intriguing. I tasted duck fat. The lighting in the dining room is on the dark side but you get acclimated. Duck didn't taste like duck. My eating mate had filet of beef. Very tender. The seared scallop looked good. The Finale was my favorite part. The chocolate souffle with vanilla and chocolate sauce poured in front of you. Perfection. That souffle was purely fantastic. So chocolatey, light and airy. I savored it as long as i could. We were served tiny little assortments of miniature desserts. Well, lastly the presentation of a slice of chocolate raspberry mousse cake for the birthday person. That was so tasty. Perfect to end this special occasion. Service was impeccable. Slices of bread served automatically, water topped off. The cheese cart looked amazing. If ever I come back, I want to try the lobster. But im grateful to have come. Dining room was not full at all. Before you leave, each guest presented with a gift. I really like the hostess. She brought the walker back. Another person bid us goodbye.",
"created_at": "2026-09-12T12:33:22Z",
"date": null,
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"text": "My family and I recently celebrated my birthday at Gary Danko, and we had a wonderful experience.\n\nAlthough we had to wait a short time upon arrival, the host kindly offered us the choice between the main dining floor or a private room. We decided to wait for the private room, which we had never experienced during our previous visits to your restaurant.\n\nThe service we received was exceptional. The host, our waiter, and the entire staff were incredibly polite, courteous, and attentive as they explained the menus and specials. Their outstanding service, combined with the delicious food, excellent wine, and champagne, made my birthday celebration truly memorable.\n\nWe highly commend your staff and will definitely recommend Gary Danko to others. Thank you for making our celebration such a great experience.",
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"text": "My mom and I are in SF this weekend enjoying our first ever mother / daughter trip while my Dad is home holding down the fort. As everyone knows, we're foodies, and we thought that coming to Gary Danko would be a very special memorable meal here in the city, and while there were certainly positive moments of our two hour dinner, overall, I would not return.\n\nWe arrived a bit early for our 6pm reservation, and we were seated promptly at a deuce in the side, dimly lit dining room. The decor was all mirrors and dark abstract paintings - heavy, and a tad depressing. My mom sat in the booth and I took the chair. I could see my mom, and a door to the street that was diagonally to my left, and it was a bit off-putting because at one point a pedestrian used the door as a mirror, and she was picking her teeth. A curtain to shield this vestibule from the dining area would be a welcome addition. Additionally, GD's flowers are lovely, and I appreciate the attention to detail there, but the extremely tall arrangement next to our table was all vase and the pretty flower arrangement was so close to the ceiling that all I could see was water unless I craned my neck upwards to peer at the blooms.\n\nAnyway, the dining experience commenced as soon as we sat down, when the spring pea gazpacho amuse bouche was brought to the table. It was refreshing, but nothing overwhelming. It really felt rushed, and this too, set the tenor for the evening.\n\nDespite my reservations, we took a few minutes to peruse the menu, and then decided on the four course option.\n\nI ordered:\n\nGlazed Oysters - Deliciously buttery, extremely buttery - in fact, butter is the primary ingredient in the majority of the dishes. If you don't like butter, don't come here!\nLobster Risotto -tasty & generous portion-size\nRoast Maine Lobster - Also buttery, I did not need the shells to be on the plate as they did not add anything to the dish, and instead got in the way of enjoying the buttery potato puree. Shells are not a garnish.\nChocolate Souffle - with dark chocolate and vanilla sauce - I wanted top layer to be a little crispier, and it was a little too soupy - it needed more time in the oven.\n\nMom ordered:\n\nTuna Carpaccio - Fresh and simple - her favorite dish.\nScallops - Too salty and there were only two scallops, disappointing.\nDuck - Very salty, unattractive plate - Duck was prepared well but the crust it was smothered in took away the fine flavor of the duck itself. She could not finish the sides due to the saltiness. I told one of the servers about this, and nothing was done. No apology, nada.\nChocolate Souffle - Same notes as me, too soupy and crust not crisp enough.\n\nWe each had a glass of Prosecco to accompany the meal, and it was fine.\n\nGill was our lead server and he did a good job of taking care of us. Overall, the service was very good, and I do want to recognize the folks working on the floor for their attentiveness. My bread plate and water glass were always full, and I appreciate that I did not want for anything while in this restaurant. Gill even showed me the way to the ladies room, and opened the door for me, which was a first.\n\nThe little pastries that were given to us after the souffle were cute, but we had no room for them, so we had to have them boxed. We also appreciated the little pineapple cream cakes that were given to us as a parting gift.\n\nI really had high hopes for this restaurant, but upon reflection, Gary Danko did not deliver the experience that I expected from an establishment with this price point. I have had absolutely perfect meals before at places like 11 Madison Park, Gramercy Tavern, Le Cirque, and the former La Grenouille in NYC, and the Ritz in Paris among others, where attention is paid to absolutely very detail of the dining experience from start to finish and even beyond. I guess I should have known better to come here when they lost their Michelin star, but again, I wanted to give them the benefit of the doubt. I will not make this mistake again.",
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"text": "I remember when my parents went to Gary Danko when I was a kid. They came home and raved about it. Maybe 2 decades later, and I got to experience it with them for my mom's birthday and Father's Day!\n\nWe had a reservation. It's a cool location near Fisherman's Wharf, but it's not touristy. It feels old-school SF. Service is wonderful, of course.\n\nI like that it's a customizable tasting menu. You can pick 3-5 courses! There'll be something for everyone.\n\nThe lobster and duck were wonderful. The Squab pasta was fine, but not as good as the other mains.\n\nThe desserts (including the souffle) were such a treat! So light and fluffy. Best souffle I've had in SF!\n\nThey were accommodating to my mom's allergies. Staff handled a misbehaving child so well. She carried him and walked around!\n\nI will be back for sure! They also gave us Pineapple cakes to take home.",
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"translated_text": "I remember when my parents went to Gary Danko when I was a kid. They came home and raved about it. Maybe 2 decades later, and I got to experience it with them for my mom's birthday and Father's Day!\n\nWe had a reservation. It's a cool location near Fisherman's Wharf, but it's not touristy. It feels old-school SF. Service is wonderful, of course.\n\nI like that it's a customizable tasting menu. You can pick 3-5 courses! There'll be something for everyone.\n\nThe lobster and duck were wonderful. The Squab pasta was fine, but not as good as the other mains.\n\nThe desserts (including the souffle) were such a treat! So light and fluffy. Best souffle I've had in SF!\n\nThey were accommodating to my mom's allergies. Staff handled a misbehaving child so well. She carried him and walked around!\n\nI will be back for sure! They also gave us Pineapple cakes to take home.",
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"text": "I've been fortunate enough to have been able to visit Gary Danko a few times, although its been a while since our last visit. Made reservations about a month in advance for a Friday night 6:30pm reservation.\n\n5 courses for $185. Good sized portions and we were quite stuffed - probably overly so. All the dishes we ordered were good but the standouts for me were the glazed oysters, scallops, and the salmon. The cheese course is always my fave course - wish I could remember the names of the ones I liked. Could never pass up the chocolate souffle, but I really liked the profiteroles. The French toast was another good one.\n\nService has always been excellent. Although not right away, I'm sure we'll return again.",
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"text": "Dined here with the family for Father's Day. We were seated shortly after checking in. As I took my seat a wonderful woman hooked my purse and gift bag to the table and served us water. Her attentiveness and cheery attitude was great. Our server, Israel not so much. He was pretty cold and not attentive. We ordered cocktails. He took the cocktail list without asking. He also removed the wine list without asking g if we were having g wine. He never came by to see how we were enjoying our food. We had to flag down another server to order wine.\n\nWe all had the 3 course dinner. After reading reviews I was unaware you could opt of dessert and order another dish. This was not explained to us. The oyster appetizer ordered by two guests was too fishy, the oysters themselves. The steak tartare appetizer was enjoyed. Main entrees. The lobster and duck were delicious.\n\nSoufflé and profiteroles were good. However, servers came by with the smallest dollop of chocolate on my profiteroles. Another guest ordered the French toast. He was served 1:2 a teaspoon of apple compote although both the chocolate sauce and apple compote were served in silver saucers. We were not offered or asked how much we wanted. The sauces were never left at the table. What a waste as once it leaves the kitchen it can not be used again. The sauces should be left on the table or the guest should be asked how much they want. The last dessert was the passion fruit with merengue. The merengue was like a hard saucer that could not be broken, too hard.\nAt the end the lovely woman returned with little sweets and pineapple cake to take home which was so sweet. She was awesome. Food was good some things can be improved. Also our waiter was not the best.",
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"translated_text": "Dined here with the family for Father's Day. We were seated shortly after checking in. As I took my seat a wonderful woman hooked my purse and gift bag to the table and served us water. Her attentiveness and cheery attitude was great. Our server, Israel not so much. He was pretty cold and not attentive. We ordered cocktails. He took the cocktail list without asking. He also removed the wine list without asking g if we were having g wine. He never came by to see how we were enjoying our food. We had to flag down another server to order wine.\n\nWe all had the 3 course dinner. After reading reviews I was unaware you could opt of dessert and order another dish. This was not explained to us. The oyster appetizer ordered by two guests was too fishy, the oysters themselves. The steak tartare appetizer was enjoyed. Main entrees. The lobster and duck were delicious.\n\nSoufflé and profiteroles were good. However, servers came by with the smallest dollop of chocolate on my profiteroles. Another guest ordered the French toast. He was served 1:2 a teaspoon of apple compote although both the chocolate sauce and apple compote were served in silver saucers. We were not offered or asked how much we wanted. The sauces were never left at the table. What a waste as once it leaves the kitchen it can not be used again. The sauces should be left on the table or the guest should be asked how much they want. The last dessert was the passion fruit with merengue. The merengue was like a hard saucer that could not be broken, too hard.\nAt the end the lovely woman returned with little sweets and pineapple cake to take home which was so sweet. She was awesome. Food was good some things can be improved. Also our waiter was not the best.",
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"text": "Dinner was at 5 pm - they didn't open early for us to sneak in first to freshen up.\n\nOnly 2 other tables were there at 5pm and we were the first one through the door,\n\nEnjoy the food there still. We haven't been back since 10 years exactly next month. Came to celebrate Father's Day , my bday, and anniversary! The 3 course went up in price due to inflation from $83 to $130pp. It's more expensive than getting the 5 course back then. 3 course is a good size to share for 2 people so you get to try 6 dishes.\n\nCheese spread is intense but counts a dish for 4\nTypes of cheese. They bring the cart to you, we didn't order but saw many did.\n\nWe skipped the appetizer and dessert to ge the most bang for the buck. We saw others getting salads though.\n\nScallop, Lobster, Branzini fish, duck,\nLamb, and filet\n\nBonus starter soup\n\nMy fav dish was the scallop\n\nThough most dishes I would say are on the salty side\n\nThey gave us each a small dessert plate to celebrate\n\nGet to leave with the breakfast pineapple goodie\n\nAmbiance was a bit chiller than I recall though I was naive to fine dining back then. They do still fold the napkins for you when you step away from the table though.",
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"translated_text": "Dinner was at 5 pm - they didn't open early for us to sneak in first to freshen up.\n\nOnly 2 other tables were there at 5pm and we were the first one through the door,\n\nEnjoy the food there still. We haven't been back since 10 years exactly next month. Came to celebrate Father's Day , my bday, and anniversary! The 3 course went up in price due to inflation from $83 to $130pp. It's more expensive than getting the 5 course back then. 3 course is a good size to share for 2 people so you get to try 6 dishes.\n\nCheese spread is intense but counts a dish for 4\nTypes of cheese. They bring the cart to you, we didn't order but saw many did.\n\nWe skipped the appetizer and dessert to ge the most bang for the buck. We saw others getting salads though.\n\nScallop, Lobster, Branzini fish, duck,\nLamb, and filet\n\nBonus starter soup\n\nMy fav dish was the scallop\n\nThough most dishes I would say are on the salty side\n\nThey gave us each a small dessert plate to celebrate\n\nGet to leave with the breakfast pineapple goodie\n\nAmbiance was a bit chiller than I recall though I was naive to fine dining back then. They do still fold the napkins for you when you step away from the table though.",
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