Taste Seattle History: Seattle’s Best Steaks At Daniel’s Broiler

Daniels Broiler, situated on the shores of Lake Union, has been a Seattle landmark of fine dining for what seems like forever. With its sweeping views of Lake Union, Queen Anne and Gasworks Park in addition to its incredible menu of USDA prime steaks and chops, all prepared impeccably, Daniel’s has always been the go-to venue for holiday and celebratory meals, fine craft cocktails and some of the best steaks you’ll ever enjoy.

Recently, people have been up in arms as rumors swirled regarding the possible closing of Daniel’s Lake Union location, due to Vulcan Real Estate’s plans to redevelop the pier on which it sits. Those fears were somewhat put to rest this week when the Seattle Times reported that Daniel’s on Lake Union will not close, but will merely move to a nearby location, still along the shores of South Lake Union. It seems fabulous steaks and sweeping Lake Union vistas will remain on Daniel’s menu for years to come, and we’ll drink to that!

Over the years, Daniel’s Broiler has become a local fine dining legend in the Seattle area, synonymous with delicious, high-end meals, superb craft cocktails, incredible views and live music, outstanding service and a seemingly never ending parade of Seattle’s most interesting and beautiful people to be found on any given night, enjoying a bite or a sip. However, many of us who have grown up in the Seattle area, (particularly those of us under a certain age) know very little of the famed steakhouse’s origins.

Daniel’s has been owned and operated by The Schwartz Brothers Restaurant group since 1981, and has changed very little since its beginnings at the Leschi Marina in 1980, but it’s true roots go much deeper than that. Daniel’s Broiler was started by a man named, well, Daniel, believe it or not. Daniel Jack Sandal, to be specific.

Daniel Sandal, a born and bred Seattleite, grew up in The Emerald City’s Wallingford neighborhood, graduated from the now closed Lincoln High School, and got his start in the food industry at the World-Famous Pike Place Market. Daniel’s Grandfather, Dan Zido, founded “Dan’s Better Meats” in Pike Place Market in 1910, and it was there, (in a space at the market that is now known as the home of Italian favorite, Il Bistro) that Daniel began his love affair with meat, as a third-generation butcher.

Eventually the butcher shop moved upstairs in the market, to where you will now find “Don and Joe’s Meats” (unsurprisingly, Don and Joe are related to Dan, and have kept the family tradition of quality cuts alive in Pike Place). Dan took over the family business when his father retired and decided to expand their wholesale business drastically, with their meats soon being featured at Seattle’s finest restaurant, including Canlis, The Fairmont Olympic Hotel, The Space Needle and plenty more. He also started a daily-delivered, fresh-ground meat patty service for local favorite burger joint, Dick’s Drive-In, helping to make those burgers we all know and love so darn scrumptious.

In the Early 1970’s, Dan began his foray into the restaurant world as a restaurateur himself, co-founding Benjamin’s with partner Arnold Shain. The success of Benjamin’s fueled Dan and Arnold to continue on in the restaurant game, with the opening of The Gasworks Restaurant, but eventually, they parted ways as partners.

In 1980, at the ripe, young age of 40, Daniel decided it was time to start his own place, a place for steaks and chops so terrific, people would fall in love, and that they did. The vision for the original Daniels Broiler was to be Dan’s own take on the fine dining he had grown up with in Seattle, drawing heavy inspiration from places like Canlis, but staying true to the steakhouse theme with top quality steaks and chops consistently available and prepared perfectly.

Daniel’s was a sort of experiment for Dan, as he had only ever opened and operated restaurants with partners prior to Daniel’s Broiler. He was once quoted as saying “I wanted to see if I could do it, I did it on my own so I didn’t have to deal with other’s dreams and problems and wouldn’t be at anyone else’s mercy.” And do it, he did. Daniel’s Broiler became a success from the very beginning, in its original home, located on the glistening shores of Lake Washington in the Leschi Marina.  At the time, this was a convenient location for Mercer Island and Bellevue residents, until they closed the I-90 entrance and exit on the east side of the tunnels when the second bridge was built.  Today, the original Daniel’s location serves the Mount Baker, Leschi, Madrona, Washington Park, Madison Park and Denny Blaine neighborhoods and a slew of long-time customers. 

Since being purchased by the Schwartz Brothers in late 1981, they have made very few changes to Dan Sandal’s original concept for the restaurant. The Schwartz Brothers did expand the Daniel’s brand to include locations in Bellevue (opening in 1989) and the location we all know and love, on the shores of Lake Union (since 1999), where Dan and Arnold’s first venture, Benjamin’s, once lived.

Dan Sandal passed away in 2012, but left behind a much loved and delicious legacy in Daniel’s Broiler. While many people find success in the Seattle restaurant scene, few reach the iconic status of Daniel’s Broiler, nor do they stand the test of time, untarnished and as beloved as ever the way Daniel’s has.

Daniel’s Broiler has been a Seattle staple for over 35 years, in 3 different locations, and it doesn’t appear that that will be changing anytime soon. While the Lake Union location may be moved slightly to make way for the inevitable growth and changes of a bustling city, it’s good to know it won’t be going far.

Seattle Restaurant Week Spring 2016

Seattle-restaurant-week-2015

Restaurant week is back for its spring 2016 run with over 165 Seattle eateries plating $30.00 three-course dinners.  This year these local Madrona – Madison Park restaurants are participating:

Beach House Bar + Grill– Madison Beach

1927 43rd Ave. East
Seattle, WA 98112
Phone: (206) 294-3842

http://beachhouserestaurants.com/contact/

Dinner  – 3 courses for $30

APPETIZERS

Wild Spicy Prawns- Chili Cajun cream, chives + baguette

Poached Pear + Arugula Salad- Pomegranate vinaigrette, goat cheese + cayenne candied almond

Crispy Artichoke Hearts-  Sriracha Aioli

ENTREES

Blackened Mahi Mahi- Served with saffron rice, seasonal vegetables + citrus cream

Bacon Wrapped Filet Mignon- Grilled broccolini, hollandaise + fingerling potatoes

Grilled Wild Alaskan Salmon- Miso butter + seasonal vegetables

DESSERTS

House Made Doughnuts- Cinnamon, sugar + jam

Chocolate mousse- Kahlua, Frangelico + vanilla bean whip cream

Crème Brulee- Fresh berries

LUC

2800 E Madison St
Seattle, WA 98112
Phone: (206) 328-6645

http://www.thechefinthehat.com/luc-restaurant-seattle/

Dinner  – 3 courses for $30

APPETIZERS

English Pea Soup, Fromage Blanc, Lemon Oil

Gem Lettuce Salad, Tarragon vinaigrette, Walnuts, Parmesan

Pickled Apple & Pear, Goat Cheese, Hazelnuts, Balsamic, Crostini

ENTREES

Confit Chicken Leg, Cannelini Beans, Lardon, Caramelized Brussel Sprouts, Dijon Demi Sauce

Pan Seared Halibut, Spring Radishes, Smoked Oyster Mushrooms, Cauliflower, Tarragon Beurre Blanc

Parisian Gnocchi, Foraged Mushrooms, Baby Carrot, Pearl Onions, Lemon Confit, Brown Butter Caper Sauce

DESSERTS

Pot de Creme, Hazelnut Cookie

Creme Brulee, Lemon Sable

Orange Chocolate Madeline, Poached Pear, Vanilla Ice Cream

The Harvest Vine

2701 E Madison St
Seattle, WA 98112
Phone: (206) 320-9711

http://www.harvestvine.com/

Dinner – 3 courses for $30.00

APPETIZERS

Remolachas- Red & Golden Beet Salad w/ Sherry Vinegar & Olive Oil (V) (GF)

Tortilla Espanola- Warm Potato Onion Omelette w/ Frisee & Aioli (VEG)

Salmoreio- Chilled Tomato & Bread Soup w/ Hard Boiled Eggs & JAmon Serrano

ENTREES

Huevos Flamenco: Baked Eggs w/ Asparagus, Peas, Pepper, Tomato Frito & Bechamel

Almejas con Arroz- Txakoli Steamed Clams w/ Saffron Bomba Rice

Cordero Chilindron- Grilled Lamb w/ Roasted Peppers

DESSERT

Flan De Vianilla- Creamy Spanish Style Vanilla Bean Custard

Arroz Con Leche- Lemon Saffron Rice Pudding

Tarta Valencia- Orange Chocolate Torte

Vendemmia

1126 34th AVE
Seattle, WA 98122
Phone: 206.466.2533

http://www.vendemmiaseattle.com

Dinner – 3 courses for $30.00

APPETIZER (FOR THE TABLE)-

Beef Tartare, Shallot, Champagne Vinegar

Charred Asparagus, Meyer Lemon, Parmesan

Housemade Mozzarella, Treviso, Grilled Bread

Hamachi Crudo, Pickled Beets, Crispy Farro, Avocado

ENTREES

Tagliatelle, Fava Bean Sugo, Pecorino Toscano, Walnut

Pork Chop, Wild Nettles, Maitake Mushroom, Smashed Potato

Halibut, English Pea,Pea Vine, Cured Anchovy

DESSERTS

Rice Pudding, Strawberry, Vanilla Bean

Chocolate Tart, Caramel, Hazelnut

La Tur Cheese, Honey Comb, Rosemary Cracker

Voila! French Bistro

2805 E Madison St
Seattle, WA 98112
Phone: (206) 322- 5460

http://www.voilabistrot.com/

Dinner – 3 courses for $30.00

APPETIZER

Zucchini Pappardelle Salad- Roasted Walnuts, Shaved Parmesan

Soup of the Day

Rillettes De Porc w/ Pickled Vegetables

ENTREES

Lemon Mint Ravioli- Three Cheese Ravioli w/ a Mint Lemon Sauce

Grilled Steak & Frites- Grilled Hanger Steak w/ Blue Cheese Cream Sauce

Turbot Fish Fillet- Vermouth Fresh Herbs Cream w/ Steamed Yukon Potatoes

DESSERT

Poire Belle Helene- Pear, Vanilla Ice Cream, Warm Chocolate Sauce

Tarte Tiramisu Citron- Tart Lemon Tiramisu

Chef Choice Dessert

 

 

$300 Per Person at New Madrona Restaurant?

Noyer SeattleWhile the headline is an attention grabber and may make many shake their heads with dismay, we do not want it to damper the excitement for Ethan Stowell’s two new restaurants coming soon to Madrona.  Yes, it is true there are reports that Stowell’s new Madrona restaurant will be $300 per person, but that will be for his ultra-high end, small restaurant Noyer.  Noyer, pronounced “Noi-YAY” and means “walnut” in French, will occupy a space off the courtyard behind the former Restaurant Bea that many Madrona residents did not even know existed unless they inquired/attended/booked it for a private party.  In addition, $300 per person will include champagne, fixed wine pairings with a tasting menu with all the best possible local ingredients.  It will definitely take Seattle restaurants to a new level.

Red CowIf $300 per person is not in your budget, the larger Red Cow, which will occupy the former Restaurant Bea’s main restaurant space, will be a welcomed addition to Madrona.  Red Cow, a french-inspired steak and frites restaurant is expected to open this month (as compared to Noyer expected opening in April).   The menu is already available online, and while subject to change, offers steaks starting at $21 (Hanger) and up to $38 (Filet Mignon) for a single serving (steaks options available for two+).

Keep your eyes open when taking a left onto 34th from Union, Red Cow will soon be a buzz with activity when they become the newest restaurant in Madrona …. the newest at least until Noyer opens.

New Madrona Restaurant(s): Ethan Stowell’s Red Cow and Noyer

Red CowMadrona has a new restaurant….or I guess two new restaurants coming to the neighborhood.  Ethan Stowell has announced through his Seattle restaurant blog that he is opening two restaurants where Restaurant Bea used to be located: Red Cow and Noyer.  Red Cow will be located in the main restaurant and seat 55 people (35 in dining room, 20 in the bar) and Noyer will sit only 4 tables and will be located off the back courtyard, presumably where Restaurant Bea had its banquet room.

This is how Ethan Stowell blog has described his two new Madrona restaurants starting with Red Cow:

First, say hello to Red Cow. Red Cow is going to be a brasserie primarily known for steak frites—really good steak frites. We are going to flesh out the rest of the menu with a wide variety of classic bistro fare using Pacific Northwest ingredients and pair it all with a rigorous wine offering.

And Noyer is described as:

Imagine a lush, intimate, multi-course dinner with paired wines along the way. A very high-end, leisurely affair that you can enjoy at your own pace. When you reserve a table at Noyer, it’s your table for the night. Tell us when you plan to arrive and we’ll meet you in the courtyard with something bubbly. You will be taken care of. You will indulge. You will leave happy. This is something new for Seattle—and us. We are very excited about Noyer.

For those you who are not familiar with Ethan Stowell.  Ethan grew up in Seattle before becoming a very successful chef and restaurateur that has been recognized by Food & Wine, Seattle Metropolitan, Seattle Magazine and Seattle Post-Intelligencer as well as others.  While all of his restaurant’s menus vary, they are all known for keeping it simple and using fresh ingredients.  Ethan restaurants include Queen Anne’s How to Cook a Wolf, Ballard’s Staple & Fancy, Belltown’s Tavolata, as well as Capitol Hill’s Anchovies & Olives, Rione XIII, and Bar Cotto.

We look forward to these two great additions to our Madrona neighborhood.  Look for Red Cow restaurant to open after the new year and Noyer to open in the spring.  Welcome Ethan and company to Madrona!

Well-Known Restaurateur Moving into Old Restaurant Bea Location

Restaurant BeaWe are hearing from reliable sources that Madrona will soon have a well-known Seattle restaurateur moving into the space that Restaurant Bea last occupied.  We are not giving up the information yet since it has not been confirmed, but expect a new restaurant to be coming to Madrona soon.  As we wrote before, the Naam location down the street had a lot of turnover before they stabilized that restaurant space; hopefully, the new owner, who has several Seattle restaurants, can do the same for this Madrona location.

Own a Madrona Restaurant!

Restaurant BeaWe are finally getting over the disappointment of Restaurant Bea’s closure, and started to pay more attention to the sign in the window.  We found the business-for-sale listing, and it turns out you can have your own Madrona restaurant for $50,000.  One could be discouraged by the closures of the previous restaurants in that space (June, Cremant, and Restaurant Bea) but just down the street Naam has survived after many Madrona restaurants had failed before (Coupage, Plenty, Supreme, Drey’s and Sapphire).  In fact even The Stranger questioned whether Naam could make it after so many failures before, yet years later Naam is still serving the Madrona neighborhood great Thai food.  So if you are looking to open the next Madrona restaurant contact a local broker to purchase the business and let us know when you will be opening.

Oh no, Madrona’s Restaurant Bea Closes!

Madrona RestaurantSad news, Restaurant Bea has closed their doors just as June and Cremant did before.  Unfortunately, that Madrona restaurant location seems to be cursed.  We will miss Restautant Bea’s open kitchen, their chef’s table, good food, and creative bartenders.  Restaurant Bea’s owner, Kate, has asked anyone who wants to stay in touch to visit their website, where the following note is left:

I am very sad to say that Restaurant Bea is now closed. I will all miss our supportive customers and want to thank you for coming in.

I also want to thank my staff and wish them the best of luck. They kick ___ and I couldn’t have asked for better people to be with during this last year.

I welcome any thoughts or questions at kate@restaurantbea.com.

Thank you. Kate

Thank you Kate.  Madrona will miss your restaurant and you (although we hope to see you around the neighborhood).

Outdoor Dining for Madrona Residents

Seattle WeatherWith summer around the corner and the upcoming (knock on wood) sunny weather that is expected for Seattle, we wanted to remind everyone of the great Madrona restaurants where you can sit outside and enjoy the sun.  Here is a link – Outside Dining – to a blog we wrote last June about great local Seattle restaurants where you can enjoy the warm weather.  The blog mentions everything from Cactus in Madison Park, to St. Clouds’ hidden back lawn in the middle of Madrona, to BluWater Bistro down in Leschi.  In re-reading the article, we realize we failed to mention the deck at Daniel’s Broiler where you can watch boats coming and going to the Leschi Marina.  There are might be others that we are missing, but check out the link above to “Outside Dining” to read about some of the great options we do have.

Uh-oh, Madrona Restaurants Fighting for Most Family-Friendly Title

There are other Seattle restaurants in the field, but two Madrona restaurants are vying for the title of Seattle’s Most Family Friendly Restaurant.  We are not taking sides on this battle royale, but are crossing our fingers that either Madrona Eatery & Ale House or Pritty Boys Pizzeria win it.  We would welcome the Best of Citysearch title to the Madrona neighborhood.  Good luck to both Madrona Ale House and Pritty Boys Pizza.

Healthy Salad Shop Comes to Seattle’s Madison Valley

There is a new healthy dining shop in Madison Valley on 2711 E Madison St, (next to Sugarlump) and they’re dishing up hearty salads and homemade soups throughout the week. Seattle Salads opened two weeks ago, and owner Desirae has said she is dedicated to bringing “healthy fast food” to the community, and is offering deliveries on Tuesdays and Fridays via their online ordering system.

There hours are going to be Monday-Friday 11am-6pm, Saturdays 11am-5pm, and Sundays 11am-3pm. For more information about their menu, or delivery services, visit Seattle Salads website, or pop in at the shop for a happy healthy lunch.