Gary Danko wins James Beard awards for his impeccable Californian haute cuisine. Smoked-glass windows prevent passersby from tripping over their tongues at the exquisite presentations – roasted lobster with blood oranges, blushing duck breast with port-roasted grapes, lavish cheeses and trios of crèmes brûlées. Reservations a must.

It's best to order the chef's three- to five-course menu – and why not start with champagne? From the first bite of oysters and caviar to the gift-wrapped tiny chocolates handed to you on leaving, this is a meal to remember.