In 1992 Danko left to become the chef of the Terrace restaurant at the Ritz Carlton, San Francisco.

Danko's signature dishes include roast Maine lobster with white corn, tarragon, and chanterelles, pancetta wrapped frog legs with garlic purée, and roasted quail stuffed with mushrooms and foie gras.

Most dishes are served year round, but ingredients are adjusted seasonally to emphasize local produce.

Before it was banned in California, in late spring 2012, Danko's seared foie gras was paired with Bing cherries, but in early fall, with roast figs.

[citation needed] It was returned to the menu recently, and now comes as Salt Cured Foie Gras Torchon with Pear Compote, Spiced Walnuts and Country Bread.