Dano's

By Veronique Saiya

Dano’s on Forsyth truly reflects it's owner's interest in all things food related. Whether you want to sit down for a cozy lunch or dinner, take a cooking class taught by owner Dan Pittman, Jr., shop at the gourmet market, buy a great bottle of wine, or attend one of his wine and beer tastings, you will find that Pittman clearly shows a reverence for food.


Born and raised in Macon, Pittman says that his love affair with food began when he was just a boy. "My mother played a huge role in my love of cooking. She taught me everything she knew and always encouraged my creativity in the kitchen," he said.


Over the course of the last fifteen years, Pittman has been involved in virtually every aspect of the food business. He has been a server, a cook, and a manager. In December of 2002, he added owner to his repertoire when he opened the doors of his very first restaurant—Dano’s on Forsyth.


As if a market, cooking classes, lunches, and wine tastings weren’t enough, last month, Pittman began serving dinners on Friday and Saturday nights.


In spite of the fact that restaurant's don't usually get all their wrinkles out until a couple of months after opening, my mom and I decided that we would try Dano's the very first weekend of his opening for dinner. We had already experienced the terrific salads and sandwiches Pittman serves for lunch.


What distinguishes this restaurant is certainly not the plain wooden chairs, the cheerful but ordinary murals, the colorful oil-clothed tables, not the still-in-training servers, nor the conventional bar in the adjoining dining room. It’s Pittman's original, sometimes surprising, never boring, and often adventurous cooking style.


He likes bold, earthy flavors. Without a moments hesitation, he'll douse a sirloin with a melange of spices. He doesn't shy away from serving un-browned crab cakes. But what counts, after all, is that they are deliciously seasoned and are filled with abundant amounts of crab. The baked crab cakes like all of Pittman's menu selections are health conscious, and thus you will find nothing fried on his menu. The cakes were served over a bed of mixed greens—arugula, land cress, and boston lettuce. The greens were drizzled with a Dijon mustard sauce. Personally, I’ve never been wild about Dijon sauces and my preferences usually lean towards sweet and spicy sauces with crab cakes, but my mom loves piquant, mustard-based sauces and enjoyed the combination of the two.


You could make a meal of the citrus cilantro shrimp, but then you'd miss the wonderful entrées. The appetizer consisted of several large Gulf shrimp which were grilled and marinated in a lime juice and cilantro mixture and served over a sesame-flavored slaw. This light and refreshing dish is a great choice for those who prefer subtle flavoring.


All entrées are accompanied with a choice of spinach salad or house salad. My mom and I both picked the spinach salad. The greens were fresh and strewn with warm bacon, blue cheese and deftly coated with a raspberry and wheat beer dressing.


Entrées are equally satisfying. 

Though there are few in number, the selections still provide diners with a complete variety by including options of poultry, fish, beef, or pork.


For my mom’s entrée, she chose the sirloin special for the evening. For the beef selection, the menu lists a Dano's filet, but Pittman alters the cut of steak offered according to the current market price. He looks for high quality at a price he can comfortably offer his customers.


The sirloin was presented medium well as requested. The grilled meat was tender and encrusted in an herb blend of celery seed, marjoram, and thyme. Other discernible flavors included garlic, cayenne, and sea salt. This made for a rich and deeply flavored steak. The steak like all of the entrées were accompanied by the chef's evening selection—mixed grilled vegetables and mashed potatoes with Gouda cheese. Both were good, but the colorful array of grilled mixed vegetables—zucchini, squash, carrots— were especially delicious.


Succulent medallions of pork tenderloin were served with a sauce of balsamic vinegar, pears, and blackberries for my entrée. It’s sweet flavor complemented the pork wonderfully.


Dano’s also offers two selections especially for children 10 and under. For only $4.95, children may choose either the cheese ravioli or the grilled chicken fingers, both of which come with the evening's starch and vegetable.


Pittman offers a highly appealing selection of desserts, too. You can choose between expresso mousse, crepes, tiramisu, cheesecake, and carrot cake. You’d be hard pressed not to find something that appealed to your tastes.


I tried his homemade cheesecake—and a perfect one it was! Encased in a divine chocolate crust, it was extremely creamy with an ever-so-slight taste of lemon. A perfect conclusion to an already satisfying meal. £

VITAL STATS
Cuisine: Continental

Price Range
Lunches are all $5.75
Dinner entrées range from $12-$17 

Reservations
Suggested for dinner and large parties 

Alcohol
A large selection of moderately priced domestic and imported wines and beers. 

Child Provisions
Children 10 and under may order one of the children’s entrées at $4.95. Booster Seats and high chairs are also available. 

Extras
On site & pick-up catering, accommodations for private parties, cooking classes, gourmet market, and wine & beer tastings. 

Hours
Lunch: Tu.-Sat., 11:30 a.m.-2:30 p.m.
Dinner: Fri.-Sat., 5:30 a.m.-until
Market: Tu.-Fri., 11:30 a.m.-7 p.m. & Sat., 11:30 a.m.-6 p.m. 

Dano’s on Forsyth
4524 Forsyth Road
Macon, Georgia 31210
(478)405-6575