Gordon Hamersley, ’88
Red Sox fan Hamersley (all of his cooks wear baseball caps) has been preparing exquisite French comfort food at his Boston restaurant for the past 21 years. While he cooks in the open kitchen, his wife, Fiona, runs the dining room and picks the wines, just like the husband-and- wife team at La Ville de Sienne in Nice, the model for Hamersley’s Bistro.
Poulet rôti (roast chicken). hamersleysbistro.com.
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Gary Danko, ’89
San Franciscans might be laid-back, but when they want to celebrate, they promptly book a table at the singular Gary Danko. The chef’s sumptuous modern French restaurant has caviar service, suit-and-tie servers and a jeweler’s-style case for the farmhouse cheeses. This fall he’ll be opening a more casual French place in Ghirardelli Square.