When Restaurant Gary Danko opened seven years ago, all I heard was how amazing it was and how long people had to wait to get in. I tried my luck on the waiting list, and as if by magic, I was being seated for dinner 10 days later. But the magic didn’t end there; it only began when our server came to the table and said, “Good evening, my name is Seamus and I will be your server tonight. …” This charming Irishman made us feel so at ease, it was as if we were sitting down for a family dinner. And when he started describing the dishes on the menu for the evening, I could almost taste the food before it even came to our table. It was like sitting in a theatre listening to Seamus deliver a soliloquy on food by Shakespeare. As each course was laid out, he would describe it again, but differently, hinting at the flavors to taste for or why they paired so nicely with the wine he was pouring.

I had never before experienced that perfect blend of food, wine, and service as entertainment. Seamus is someone who isn’t just good at what he does, but has shown that he truly enjoys the interaction with his guests. I have been back to the restaurant many times and the service has always shined. But when Seamus has not been my server, I have always felt cheated out of that little something extra he brings to the table. I am not the only one who has recognized his abilities; in 2004 Seamus won the Exxon-Mobil Travel Guide’s Best of the Best Employee Award for Restaurants.

For the past several years, Seamus has been telling me his dreams of opening a restaurant in Tomales Bay. He has recently left Restaurant Gary Danko to make this dream a reality. In partnership with his wife, Shelley and Pat Kuleto, Seamus will be opening Nick’s Cove; a destination restaurant, bar, and vacation spot on 10 acres of land on and overlooking the bay.

Good luck on your new venture, Seamus, and thank you for lifting the dining experience to a new level.