Restaurant Gary Danko
This is a Grand Award cellar at full scale, more than 2,500 wines built around Burgundy and Napa, with serious depth in white Burgundy through Pierre Yves Colin Morey, who alone shows close to seventy listings, plus Ramonet, Fichet, and Louis Michel for Chablis. Reds dominate the count at over 1,100 bottles, and the top end runs as deep as it gets, Petrus at 14,000 and a row of DRC La Tâche and Romanée Saint Vivant in the thousands, but the median sits near 192, so there is real drinking before you reach trophy territory. Germany is a quiet strength too, with Dönnhoff and Keller well represented for Riesling, and the fortified and dessert section is genuinely deep at 120 wines, anchored by D'Oliveiras Madeira. The glass program is broad at 69 pours, which gives you flexibility to meet a table wherever they land. This list rewards a guest who wants benchmark Burgundy or a landmark bottle, but you can also steer modest budgets well if you know where the value sits.