A Fisherman's Wharf institution where Gary Danko has been running one of America's most quietly excellent fine-dining rooms since 1999 — a prix-fixe menu you build course by course, a cheese cart wheeled tableside, service so meticulous it's become a teaching example for younger restaurants. The room is clubby and timeless rather than trendy; the kitchen has never chased fashion. For diners who want the kind of meal that doesn't exist most places anymore.