I would love to know what bathroom products they use at Gary Danko in San Francisco. Lovely, without a nasty chemical aftersmell.

leek wrote:I would love to know what bathroom products they use at Gary Danko in San Francisco. Lovely, without a nasty chemical aftersmell.

I'm going there on Wednesday, I'll tell you

Thanks!

This does set a new standard for taking the long and windy road.

cancel that- our plans got changed to go to bourbon and branch instead, so i can tell you what they've got in their bathrooms

We had a 6:30 p.m. reservation last night for my husband and I and our two friends, Mr & Mrs O. We were all very disappointed in the food and felt it was extremely overpriced. Our waiter was so bad that we twice complained to the manager about his lack of service. The bread server kept bringing bread which was great as I hate when you are given one piece of bread and then have to keep asking for more bread. However, all of a sudden a busboy began to remove all of the bread plates, even those that still had bread on them, until I told him to leave them on the table. Three of us had the endive salad which was a very small portion of the endives, roquefort, crushed walnuts, walnuts oil, red vinegar all chopped very fine so it was like eating cole slaw. Mrs. O had the onion soup which was very good. I had the organic chicken which was supposed to come with bow tie pasta, peas, ham and parmesan cheese. I pictured roasted chicken with a side of a pasta dish. Instead I got chicken swimming in a cream sauce that had a few pieces of pasta and a couple of peas. It was extremely rich and had no taste. Mrs. O ordered the hamburger and the two men ordered steak au poivre. When the steaks were put on the table, one of them was not au poivre but had chives on top. Since the waiter was no where to be seen, the manager was summoned. His reaction to the mix-up was oh, I'm sorry. He started to walk away and Mr. O said, wait a second, I would like to get the correct steak as I would like to eat something. The manager apologized again and said he would get the right steak. In the meantime, our waiter appeared, looked at the steak with the chives and couldn't figure out what the problem was. For sides, we had the macaroni and cheese, green beans and creamed spinach. Each side was only enough to serve one person and none of them were that good. The steaks were tasty but you can get a better, larger steak for less money at any of our great steak houses. We ordered one pot au creme for dessert and the server brought two by mistake. We told him we only wanted one and he left the second on the table and said to enjoy it. Mrs. O had her spoon in the pot au creme when our waiter appeared and began to try to pull it away from her to remove it. We told him that the server left the second unordered one on our table so the waiter said, okay, and let Mrs. O continue to eat her pot au creme. All in all, the restaurant is beautiful but extremely noisy. Service was very poor and the food was expensive and mediocre. There are better places to get brasserie food and we won't be back.

ps- we did make it to gary danko on 1/1 and their bathroom products are unlabeled, so no info for you.

jpschust wrote:ps- we did make it to gary danko on 1/1 and their bathroom products are unlabeled, so no info for you.

Hah! Thanks for checking

Mhays wrote:

mk wrote:For someone who wears black 99% of the time obviously you haven't had the experiences I have had. Chalk it up to my cheap clothes or cheap white napkins but it's not pretty going out after dinner with white stripes down the front of me. Traces of lint, it was not. Your idea of pretentiousness is my idea of an option.

Have to say, I don't get this trend. Wouldn't a less silly answer be to purchase linens that don't shed? I mean, eventually "great service" is going to be traded for blue napkins, lavendar napkins, green napkins....

It appears that day has arrived....
From the Feb. 22, 2008, Chicago Tribune business section:
Northern charm : Northern Trust Corp., which caters to the wealthy, has a new strategy to ensure that visitors to its executive dining area don't leave with unsightly white-napkin lint on their dark clothes.
The Chicago-based company recently began stockpiling napkins in about a dozen colors so diners can match them to their apparel. The bank plans to add even more colors.

I'm going to eat there wearing paisley just to see what they do...