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Since the 90s, upper crust sorts have flocked to this vintage icon, and tables are still highly sought-after by business types and celebratory couples alike. The cooking is rooted in classic French cuisine, seen in a creamy seafood bisque with fines herbes, though nods to more global flavors do make an appearance, as in the harissa aioli and rosemary panisse that might accompany a chicken roulade. Diners can select from a prix-fixe of three to five courses, or hand over the reins to the chef’s tasting menu. While Gary Danko may not be on the cutting edge of fine dining, its top-notch wine list and well-oiled service still embody old-school luxury. Like the chocolate soufflé with vanilla bean crème anglaise that caps the meal, this is a classic for a reason.