Dano's Heuriger on Seneca
: Dano Hutnik
Born in the Ukraine, Dano Hutnik was a ballet dancer
in Vienna for fifteen years before pursuing a culinary
career. After studying in Paris at the Cordon Bleu
and receiving his chefs' diploma at the California
Culinary Academy in San Francisco, Dano went to work
in varied establishments including the San Ysidro
Ranch, Santa Barbara and The Sea Grill in Manhattan's
Rockafeller Center. Dano and his wife Karen settled
in Ithaca, NY in 1990 to open Dano's,
acclaimed as a haven for fine food in upstate New
York. The restaurant has been written up in newspapers
in Washington D.C., Philadelphia, and New York City
as well as publications such as Getaway for Gourmets,
The Mobile Guide, Michelin Guide USA,
and Country Inns and Backroads. Luminaries
from the world of food, music, film, architecture
and art have been taken to dine at Dano's.
Dano has been featured in Art Culinaire, Foie
Gras a Passion, and The Mensch Chef, all
recently published cookbooks. He has been awarded
numerous regional awards and honors, and has on many
occasions been an invited lecturer at Cornell University's
Hotel School. He has been a featured chef at the James
Beard Foundation in NYC on four separate occasions,
and as recently as December 2003, promoting Dano's
Heuriger on Seneca.
: Karen Gilman
Karen graduated from Tufts University and The Museum
School of Fine Arts with a B.F.A. in 1984. Karen worked
in fine dining in Boston, Cape Cod and New York City
while pursuing her art career. In 1990, she helped
her husband open Dano's. Karen's job description would
include business manager, front of house operations
and pastry chef. She also exhibits her paintings at
Dano's, and had an integral role in the interior design
of Dano's on Seneca. Karen has been a featured pastry
chef at the James Beard Foundation on four occasions.
Her recipe for Caramelized Quince Honey Cake appears
in The Mensch Chef.
There are many wineries all over the Finger Lakes.
Some of the most successful wineries are on the Seneca
Wine Trail. The Trail extends around the largest and
deepest of the Finger Lakes, Seneca Lake. Over thirty
wineries offer wine made from vinifera varietals such
as riesling, chardonnay, merlot, cabernet franc, cabernet
sauvignon and pinot noir as well as native American
Riesling is on the way to becoming the crown jewel
of Finger Lakes wines, as increasing numbers of Seneca
Lake wineries are winning medals throughout the United
States. In Food and Wine Magazine's Wine Guide 2002,
Jamie Rayyis stated that "Rieslings from the
Finger Lakes are the finest of their type in the U.S."
In the last decade, an unprecendented stream of quality
Finger Lakes Reds made from European grape varieties
have been produced. The 2002 Red Newt Cellars Cabernet
Franc was awarded the 2004 Gold Star award by Santé
Magazine in their Jan/Feb 2005 issue. As wine enthusiasts
expand their palates, the wineries of the Finger Lakes
are uniquely situated to gain increasing recognition.
In June 2004, Santé Magazine wrote "Veterans
Willy Frank and Hermann Wiemer produce some of the
best Riesling and Gewurtztraminer to be found anywhere
in the U.S. A younger generation of gifted vintners
can be found at Anthony Road, Fox Run, Lakewood, Red
Newt, and Standing Stone, all on Seneca Lake, the
fastest-growing wine area in New York State.
About the Architecture
"The Heuriger sits amidst an upstate New York
landscape of rolling hills, vineyards, farmlands and
glacial lakes. The building, like a large barn, brings
to mind the traditional volumes of farm buildings.
The dining hall introduces guests slowly to the surrounding
fields, terraces, rows of vineyards and 'lakescape'
beyond. The exterior golden shingles and cork colored
interior, like a finely aged wine cask, establish
the perfect ambiance for dining within this rural
--Andrea Simitch, Architect