Best Contemporary French American Restaurants in Berkeley

Gary Danko continues to shine after more than 25 years in business! The service is so elevated, it is like no other restaurant in San Francisco. The menu is broad and it’s difficult to choose between options, but everything you order will be simply amazing! We ordered the lobster salad, seafood risotto, lamb loin and filet of beef. Each course was beautifully presented and sumptuously prepared. We found room in our appetites for the cheese board(don’t miss this!) and profiteroles and sorbet trio. It was all mouthwatering. They have an extensive wine list and we are connoisseur of wine, but ordered two wines we have never had before and they were fantastic. Because it was our anniversary we were also treated with an additional complementary mini deserts, each a burst of flavor. Every diner also got a very nice surprise to take home and enjoy the next day and we surely did ! Gary Danko restaurant staff ,you are incredible and we can’t wait to return again .

A wonderful dinner for Beaujolais Nouveau day. We started with salad verte and fried calamari followed by lobster bisque and ended with 1lb moule frites that all was in a garlic, wine & spinach sauce. We ended with a very large & delicious tart au citron with fresh raspberries. Thank you all.

Dinning room seemed a little too crowded. Person at table next to one of us was too close. Service was good especially Constantinos. Notwithstanding that the restaurant was crowded and he was busy, he made us feel welcome and was responsive to questions and requests for minor changes in the menu. The asparagus risotto was especially good.

Definitely my favorite restaurant in the Bay Area! The location is nice, parking is easy to find, and the service is wonderful. The food is always excellent and thoughtful and well presented. Always the go to restaurant for celebrations.

Commis is a culinary experience worth having, once in a while. Definitely not your average week’s experience. We sat at the bar and did a partial paring of wine and added the extra course to the meal. Everything was presented in a unique way. Each course was served on a special plate or box, such that it was a feast for the eyes as well as the pallet. The pacing of the five courses allowed us to enjoy the moment while progressing through the meal.