JUSTIN DOLL'S EXCELLENT ADVENTURE.

Justin Doll, Daniel's Broiler Bellevue Wine Manager, in keeping with our policy of continuous education, had dinner with Peter Mondavi, Jr. at Canlis last Wednesday. Says Justin, "Peter is a third-generation Mondavi winemaker and gave me great insight into the Mondavi family legacy, as well as his efforts with Charles Krug wines." Charles Krug was the first commercial winery in St. Helena, circa 1861.

Justin was invited to the dinner by the estate. "We tasted a magnum of 1980 Vintage Select Cabernet," said Justin, "a bottle of 1997 Vintage Select, as well as a bottle of their current release Cabernet, the 2006 Vintage Select."

"What a great opportunity to discuss the process with the winemaker!" says Justin, "We explored the ageability of his family's wines and had a fabulous night discussing the process with him."

RISING STARS OF WASHINGTON

Daniel’s Broiler and the Schwartz Brothers Restaurants believe we're privileged to operate in one the world's most promising emerging wine regions. We also believe that as a Northwest-based company we have the responsibility to discover the more unknown wineries that exemplify our Northwest terroir and showcase them to our guests who may not otherwise get the chance to experience them. We are proud to offer multiple selections from each of these Rising Stars of Washington by the glass, from our custom-built, state-of-the-art Cruvinet Dispensing System, for your enjoyment. Cheers!!

Olsen Estates
To earn the title “Estate Winery,” they must grow the fruit used in these wines. This allows them to craft exceptional wines from bud break to harvest.

                 Merlot, Yakima Valley, 2007
                 Petit Verdot, Yakima Valley, 2007
                 Syrah, Yakima Valley, 2007

Chateau Rollat
Beginning to make its mark in the Washington wine industry. With generations of family history in the wine business, and consultation linked to the best houses in the world like Chateau Lafite, Mouton and D’ Y quem, it’s just a matter of time before it’s hard to find these wines.

         Cabernet Sauvignon “Rollat,” Walla Walla Valley, 2005
        Cabernet Sauvignon, “Edouard de Rollat,” Walla Walla Valley, 2005

Pomum Cellars
Pomum Cellars' wines are produced in very limited quantity so they can focus on the best quality. We find these wines to be exceptionally handcrafted, and we hope you agree.

              Table Red, “Tinto,” Columbia Valley, 2006
              Syrah,Columbia Valley, 2006
              Table Red, “Shya Red,” Columbia Valley, 2006

Gilbert Cellars
The Gilbert family has been harvesting fruit in Washington State since the turn of the 20th century. With Generations dedicated to the cultivation of the land, it's no surprise their new focus on wine is outstanding.

               Syrah, “Estate,” Wahlike Slope, 2006
               Malbec, “Estate,” Wahlike Slope, 2006
              Cabernet Sauvignon, “Estate,” Wahluke Slope, 2006

Guardian Cellars
Winemaker Jerry Reiner has worked closely with “The Rockstar of Woodinville,” Mark McNielly, for the past six years. Under Mark's supervision Jerry has learned the art of crafting and blending spectacular wines.

     Table Red, “Chalk Line,” Columbia Valley, 2007
     Syrah, Wahluke Slope, 2006
    Table Red, “Gun Metal,” “Conner Lee Vineyard,” Columbia Valley, 2006

Adam's Bench
Daniel’s Broiler has been eager to present Adam’s Bench Winery from winemaker Tim Blue. Adam’s Bench has a solid place in the Rising Stars of Washington as Tim is focused on only three wines made at his Ranch in Woodinville. Two of them are available with us by the glass.

              Table Red, “Reckoning,” Columbia Valley, 2006
             Cabernet Sauvignon, “Reserve V,” Columbia Valley, 2006

Darby Winery
Darby Winery was established in 2005 and quickly sold out of their first vintage. Darby works with some of the best vineyards in Washington State and has quickly reached national acclaim.

               Table Red, “Purple Haze,” Columbia Valley, 2007
               Table Red, “Chaos,” Columbia Valley, 2007
              Syrah, “Aunt Lee,” Columbia Valley, 2007

William Church Winery
As of 2005, winemaker Rod Balsley moved out of the corporate world and began to expand his garage efforts of producing quality wine. They joined the ever-growing Woodinville Warehouse Wineries and have delivered both quality and power in their wines.

       Table Red, “Bishop’s Blend,” Columbia Valley, 2007
       Syrah, Columbia Valley, 2007
      Syrah-Cabernet Sauvignon, “Two Spires,” Columbia Valley, 2007

Couvillion
"I love being deeply involved at every step to create wines people love — and I am proud of. When you work on something that’s this close to your heart, passion comes with the territory.” – Jill Noble, winemaker.

             Table Red, “Equilibre,” Columbia Valley, 2006
             Cabernet Sauvignon, Columbia Valley, 2006

Better Than Ever: Jim Washburn's 20th Anniversary

Jim Washburn just celebrated his 20th anniversary playing the piano at Daniel's Broiler Bellevue. He started entertaining Daniel's patrons with his rhythmic playing and soulful voice Halloween night, 1989. And he sounds better than ever. With his charisma and showmanship, he has built a devoted following and constantly gains new fans.

Over the years, many famous people have sung with him at Daniel's. Phil Condit used to sing "Unchained Melody," Tommy Davidson from "In Living Color" sang one night, Antowaine Richards (The Main Attraction) sang, Ex-Kicker for the Seahawks Josh Brown sings and plays occasionally.

Jim has many famous fans — Cortez Kennedy has been a regular, Edgar Martinez and wife often come by and enjoy Jim's music — but this is a long way from where he started.

Jim is originally from Yakima, Washington and began playing piano at eight years old. In sixth grade, he got his first job, playing the piano at a church. In college, Jim played with rock bands and jazz combos, eventually realizing he liked solo piano best because it gave him more opportunties to sing.

When he was 21, Jim played five nights a week in the Atrium Lounge at Yakima’s finest hotel, The Towne Plaza. In 1985, Jim wanted more, so packed his bags and moved to Seattle, and got a job playing piano at C.I. Shenanigan’s.

In October, 1989, Jim auditioned for John Schwartz of Schwartz Brothers Restaurants. John immediately recognized Jim’s talent and hired him to play at Schwartz Brothers’ newest restaurant, Daniel’s Broiler in Bellevue.

What makes Jim so special? What sets him apart from other piano players? His 16 year-old daughter said it best: "I’m sure anyone would agree that two of the traits unique to Jim are his approachability and affability. Jim knows the people who come in to see him, most of them by name and all of them by their favorite song."

Jim's other passion is riding his bike — about 120 miles a week.

Although he sits in at many places around the Seattle/Bellevue (on piano and jazz harmonica), he only plays at Daniel's Bellevue. He has, however, recorded three albums: "Cool Keys," "On Another Note," and "A Christmas Collection." You can see Jim Washburn at Daniel's Broiler Bellevue Tuesday through Saturday nights, starting at 7:00 pm.

CHAMPAGNE TASTING DINNER.

Come participate in this special event at Daniel's Broiler in Bellevue. December 3rd, starting at 6:00pm, we will be tasting champagnes from the esteemed Duval-Leroy family (established in 1855).

Michel Brismontier, sales manager for the entire U.S. territory, will talk about champagne in general, the region, how champagne is made, and, of course Duval-Leroy. Last year, in the Wine Spectator, Duval-Leroy was the only winemaker with a champagne in the top 100.

This is a six-course dinner, all paired with champagne, including dessert. Not all the champagnes have been decided yet, but if you come to this event, you will definitely be tasting the Brut Rose, Brut, and the Cuvee Paris.

This is the grand finale of our Winemaker Dinners this year and the event will sell out quickly. Reserve your seats now by emailing Randy Austin at vintagelounge@schwartzbros.com or call 425.462.4662.

MAKING A DIFFERENCE

One of the most popular servers at Daniel's Broiler Bellevue is Menno Groenhout. Originally from Amsterdam, Menno has made his home in the U.S. for over thirty years now. Like many of our team members, Menno is active in the community. In June, for example, he put together a golf tournament for the Childhood Cancer Careline that raised $8000 dollars for the cause.

Asked why he did it, he said, "I wanted to do something I didn't think I could do. It feels great to know that one person can make a difference and feel so inspired by all the people who came out and helped."

Ninety-six people showed up to play, and many people volunteered to assist, including five other team members from Daniel's.

TRENDSETTERS.

We have the most amazing collection of team members at Daniel's Broiler. Michael Chinn, for example, who started working at Daniel's Broiler Bellevue in 2005, is part of a small group of people creating a new sport: Yacht Surfing. In fact, as of this moment, there are only 5 professional yacht surfers in the WORLD, and our own Michael Chinn is one of them. Check out this video of a recent day on Lake Washington:



Here's how to yacht surf: First, make friends with the owner of a big yacht, and then fill the yacht with people (for weight). Next, throw some giant, heavy-duty rubber bags in the back of the yacht and fill them with tons of water (for even more weight), and then get out on the water and go as fast as you can! Grab your surfboard and start surfing.

But it's not all fun and games for Michael. Besides yacht surfing, he goes to college, works at Daniel's, and finds the time to do charity work. Last summer, he volunteered to teach a wakeboard class to a group of children. The summer before, he flew to Rwanda to help a group of volunteers build a school. You can find out more about his Rwanda trip here: http://mikecrwanda.wordpress.com/page/4/

At Daniel's, we only hire extraordinary people.

EXPERIENCE COUNTS

Roseline Coats has been working in the Daniel's Broiler Bellevue kitchen since 2001 and she's been the Lead Private Dining Chef for four years. After graduating from chef school at the University of Montana in 1999 she quickly gathered experience working for the Doubletree Inn, Yarrow Bay Grill, the Woodmark Hotel, Spazzo Italian Grill & Wine Bar, and Daniel's Catering before finally settling down at Daniel's Broiler Bellevue.

Rose brings an extravagant style and quality to her dishes, whether it's the abundant fruit platters, the smoked salmon canapes, or the crab-stuffed mushrooms. She is exacting and precise. And totally consistent.

And she loves to cook. Awhile ago she was working a lunch and dinner on the same day, and she had a short break in between, so she went home and baked a delicious blackberry coffee cake (from blackberries she picked in her back yard) and brought it in for her fellow team members, just for fun.

When you book a party with us this holiday season, you can count on Rose working behind the scenes to make your experience the best it can be. To reserve a room for your holiday party, contact Shelley Lish or Rena Yadrick in Private Dining Sales at 425.990.6310 or email privatedining@schwartzbros.com.

HOLIDAY PARTIES

Book your holiday event in a private dining room at any one of our three Daniel's Broiler locations, Chandler's Crabhouse or Spazzo Italian Grill & Wine Bar. http://www.schwartzbros.com/cateringPrivate.cfm#block1

Every location has a great view and you don't have to choose only one entree — you can put several choices on your party's menu. Cocktail receptions, sit-down dinners, lunch, buffets — our professional staff can accomodate just about anything. Your wish is our command PLUS Book a private dining room through the end of the year at any of our locations before October 31, 2009, and we will enroll you in our Frequent Diner Platinum Rewards Club and waive the $25 enrollment fee. You will also receive 1000 bonus points just for booking!

As a member, you will receive a $50 gift certificate to our restaurants every year on your birthday.

Accumulate points that can be redeemed for gift cards to Schwartz Brothers Restaurants, Gene Juarez, and Ben Bridge, to name a few. http://www.schwartzbros.com/diner.cfm

Already a member? We will give you 1000 points just for booking your Holiday party with us!

To book your holiday party, please contact Shelley or Rena in Private Dining Sales at 425.990.6310 or email privatedining@schwartzbros.com.

LONG SHADOWS VINTNERS WINE DINNER

SPECIAL EVENT. At Daniel's Broiler Bellevue on November 4, 2009 we are proud to host a special wine dinner with Long Shadows Vintners. Maximum seating is 24 and we still have 12 seats available, but this event will sell out, so reserve your seats soon.



Long Shadows is a wine project created by Allen Shoup, former CEO of Stimson Lane. He held this position from 1984 until 2000. Allen will be at this event.

Long Shadows was created by Allen as a project to showcase wines from Washington State made by some of the best winemakers in the world. We will showcase six wines made from this project, each created by a different winemaker who has great expertise and is recognized worldwide for their prowess in creating each varietal or blend.

The wines for this special event will be:

The Cabernet Sauvignon "Feather" created by famed winemaker Randy Dunn of Dunn Vineyards.

The Merlot "Pedestal" created by famed Bordeaux winemaker and owner of Chateau le Bon-Pasteur, Michel Rolland. Michel consults for very high-end wineries in Europe and California as well.

The Syrah "Sequel" created by famed winemaker John Duval, formerly a winemaker of Penfolds' famous and highly sought-after wine "Grange" out of South Australia.

The Bordeaux style-wine "Pirouette" made by Agustin Huneeus, who created Concha y Toro in Chile and Franciscan Estates out of California.

The Super Tuscan-style wine "Saggi" made by one of the oldest and most prestigious families in Tuscany, Ambrogio and Giovanni Folonari.

And the incredible Riesling "Poets Leap" made by Armin Diel, owner of the renowned Schlossgut Diel from Nahe, Germany.

The price to attend is $95 per person plus tax and service. The event will begin at 6:00pm with a half-hour reception in our famous Vintage Lounge followed by a 30-minute educational segment conducted by Allen. Then we'll move to the Rainier Room for the six-course dinner, which will be expertly paired with these exquisite wines.

To reserve your seats, email Randy Austin at vintagelounge@schwartzbros.com or call him at 425.462.4662.

FRESH ALASKAN RED KING CRAB ARRIVED AT CHANDLER'S TODAY!

Our Fresh Red King Crab comes overnight air from the crabbing boat, North Sea out of Dutch Harbor Alaska, where the fleet from Deadliest Catch sails from for the annual Red King Crab season.

This fresh Red King Crab has a sweet of the sea flavor, that differs slightly from the frozen Red King crab, that is available year round. Frozen Red King Crab goes through a brining process during freezing that slightly elevates the salt levels. It is this lack of brining that leaves the natural sweetness of the Red King intact, and makes the fresh Red King Crab such a tasty treat!

Come down to Chandler’s Crabhouse, and taste the Red King Crab at its peak, and at its best! Fresh Red King Crab is projected to be available now, through the Winter holidays, so make plans for the fresh Red King Crab at Chandler’s Crabhouse!

SIDEWAYS IN WILLAMETTE

Bryan Schweitzer of Daniel's Broiler Bellevue won a trip to the Willamette Valley, courtesy of the Odom Corporation, accompanied by two Odom reps. "First we stopped at Sokol Blosser, pioneers of organic farming and wine-making in Oregon," reports Bryan, "then off to Archery Summit, home in my opinion to some of the most structured and age-able Pinot Noirs in Oregon."

The last stop on the tour was Argyle, one of the country's most reputable sparkling wine producers, who have also recently been producing outstanding Pinot Noirs and Chardonnays. Bryan, a certified sommelier, says he learned "how complicated and multidimensional sparkling wine production can be."

Argyle was founded in 1987 by the Australian vintner Brian Croser. Part of the facilities (called the Nuthouse) were once used to dry hazelnuts. After a day of wining and dining, that's where Bryan and his tour spent the night.

To learn more about Bryan Schweitzer, check out his wine blog: http://www.ambassadorofwine.com/winetauwk/

FROM THE BAR TOP

Mark Sexauer has been bartending at Chandler’s Crabhouse since September of 2008, and has brought great ideas for hand crafted cocktails similar to what a talented Chef would bring to an inspiring plate.

Mark has been an active member of the local Seattle Bartenders Guild since 2006, and been driven by the inspiration of the many local bartending talents here in Seattle. Murray from Zig Zag, Jeffrey Morgenthaler of the Clyde Common in Portland, and a myriad of other local talents.

For the Fall season Mark has brought to the bar top some amazing hand crafted cocktail.

A great example of one of the cocktails mark is mixing up here at Chandler’s Crabhouse is:

East of Eden
½ oz. St. Germaine Elderflower liqueur
1 ½ oz. Beefeaters Gin
½ oz. New Zealand Sauvignon Blanc
½ oz. simple syrup

Put all ingredients in a martini shaker half full of ice, shake vigorously, and strain into a martini glass.

Follow more of Mark’s creative ideas on his blog at: http://marksexauer.wordpress.com/about/

Cheers from the bar top!!

JAZZ SINGER

Jessica Stenson has been singing her whole life. She's been a cocktail server at Daniel's Broiler Bellevue for two years now, and she just began singing in our lounge Sunday and Monday nights. Accompanied by her piano player, Darin Clendenin, she'll be singing from 7pm until 11pm both nights every week.

Jessica is a Northwest native, growing up in Marysville and currently living, as she put it, "in Fremont, the center of the universe."

Asked what kind of music she likes to sing, she said, "I love to sing heartache. I want to tell you a story and make you feel you've lived it or are living it with me at that very moment." Some of her favorite tunes are Guess Who I Saw Today, Loverman, Good Morning Heartache, and Where Do I Start.

"My biggest desire," she said, "is to 'make it' in music. I've always wanted to see my name in lights, in print — I want people to know me. The coolest part is that this has already happened and it's only the beginning!"

Starbucks recently asked her for a few tunes to put on their compilation disk to promote clean water research around the world. She's on her way. Come see this rising star sing her heart out at Daniel's Bellevue.

You can find out more about Jessica Stenson at jessicastenson.com.

RISING STARS OF WASHINGTON

At Daniel's Broiler Bellevue in the Vintage Lounge, we just changed all the wines on our state of the art Cruvinet system to exceptional local Washington wines. If you'd like to get a full taste of Washington wines, the Vintage Lounge is your perfect destination. At Daniel's Broiler Bellevue, we have decided to feature the Rising Stars of Washington, to showcase some of the Northwest's undiscovered rock stars in the Washington wine industry.

We are committed to being the hotspot for trying new Washington wines. So as of right now, the following are available at Daniel's Bellevue by the glass:

Olsen Estates – All estate grown fruit allows this Winemaker to have complete control of his fruit from bud break to harvest.

Merlot, Yakima Valley, 2007
Ripe red fruit, faintly spicy with refined tannin.

Petite Verdot, Yakima Valley, 2007
A staff favorite at the tasting. You first notice the inky color than the intensity hits you.

Syrah, Yakima Valley, 2007
A plush mouth feel, not an overly spicy or meaty Syrah. Fruit Driven.

Barrage Cellars - Winemaker, Kevin Correll is in his first vintage and showing tremendous potential. His total production is less than 500 cases and he just opened his doors in August. He is a Bordeaux driven house.

Merlot, “Trifecta”, Columbia Valley, 2007
A blend of 3 vineyards, all Merlot, and the biggest merlot in the line up.

Cabernet Franc, “Alias, HH Hills, 2005
A very oaked Cab Franc, complex, silky and floral.

Laurelhurst Cellars – In its second vintage, Greg Smallwood is producing 500 cases total.

Table Red, “Laurus Nobilis:”, Columbia Valley, 2006
A very quaffable red that isn’t to complex but very pleasant. Just rated 90 points.

Cabernet Franc, “Boushey Vinyd”, Yakima Valley, 2006
Violets and vanilla, Barnyard and very silky.

Cabernet Sauvignon, Red Mountain, 2006
Bright and Juicy, not the biggest Cab offered. Focus more on the sweet red fruit and medium tannin.

Syrah, “Boushey Vinyd”, Yakima Valley, 2006
Blueberries and spice, a little bit of tar and earth.

Woodinville Wine Cellars – Although WWC has been around for a number of vintages they are still a rising star due to the elegance and meticulous wine making of Sean Boyd.

Table Red, “Little Bear Creek”, Columbia Valley, 2006 A Bordeaux style blend that gets a huge fruit boost from using a fair amount of syrah. This is one of the best wines for the money on our list.

Malbec, “LMS”, Col. Val. 2006
Deep inky and rich. Meaty dark fruit that smells like homemade jam while it’s being made.

Syrah, Col. Val, 2006
A very elegant and refined NW Syrah. Not to much earth or meatyness. Very well balanced.

Table Red, “Indomitable”, CV, 2006
Sean is more proud of this wine than any other he has made. Only 195 cases made and selling out fast. Powerful and elegant.

Cabernet Sauv RSV, CV, 2006
Only 6 barrels made this wine is the flagship, One of Washington States best Cabs for the money.

Guardian Cellars – Jerry Reiner was an assistant to Mark McNeilly of Mark Ryan Winery for a number of years until Mark gave him the Gun Metal label that he worked on under his supervision. Jerry is a Seattle Police Officer by day and Winemaker by night.

Table Red, “Chalkline”, Col. Val. 2007
Fairly light bodied for a Washington blend. Easy drinking bright red fruit and leather.

Syrah, Wahluke Slope, 2006
A Northern Rhone style wine is blended with a little Viognier to add floral notes to the wine. Hints of Vanilla and cooking spice with brambly blackberry – think cobbler.

Table Red, “Gun Metal”, Conner Lee Vineyard”, Columbia Valley 2006, $17
Jerry’s finest attempt is lighter in style than it’s protégé. Still a well structured wine in is less earthy than in past.

Adam’s Bench Winery - We have wanted to bring Tim Blu’s wines on now for some time. He may be the biggest rising star on the Cruvinet. He focuses on only 2 wines and crafts them impeccably.

Table Red, “Reckoning”, CV, 2006
Tim makes all his barrels as best he can but in order to keep his reserve bottling at it’s prime he declassifies some barrels for Reckoning. It’s Still intense and balanced but without the finish of the reserve.

Cabernet Sauvignon, “Reserve V”, CV, 2006 - Elegant, supple and concentrated with all the standard characteristics of Cabernet, Cassis, Violets and smoke.

Darby Winery – Darby was established in 2005 and has quickly reached national acclaim. It may also have something to do with being friends of “The Grapekillers.”

Table Red, “Purple Haze”, Columbia Valley, WA, 2007 – A Bordeaux style blend that allows the Choas to be better. Still a good value.

Table Red, “Chaos”, Columbia Valley, 2007, – A more complex blend.

Continuous Education at Schwartz Brother's Restaurants

Daniel's Broiler Manager Justin Doll in Sonoma

Odom and Gallo set up a deluxe winery tour through the Sonoma Valley for two Daniel's Broiler Bellevue Managers — Randy Austin, who sits on Daniel's Beverage Committee and oversees the wine dinners, and Justin Doll, our on-premise Wine Manager.

They visited seven wineries, including Louis Martini and Frei Brothers. Odom put them up at the famous MacMurray Ranch, founded by Fred MacMurray (from My Three Sons). They also enjoyed a beautiful outdoor dinner catered by Gallo chefs. At Daniel's, we are committed to neverending education.

BORN BARTENDER

Kelly Ehley has been working at Daniel's Broiler for nine years, but he has been a bartender since he was seven years old! His dad, Liam Gallagher has been playing the guitar at Kell's Irish Pub in Seattle for 25 years. Kelly went along with his parents to the gigs, and got a regular job barbacking at the Lock Ness Monster (name of the bar). One day a patron was shouting that he needed a beer, and the owner said, "Are you going to let him keep yelling or are you going to pour him a pint?" So Kelly poured the beer. And he's been at it since.

Kelly's other love is golf. When he's not bartending or coaching his son's baseball team, he's golfing. Year round, rain or shine. But Monday through Friday, you'll find him behind the bar at Daniel's Broiler Bellevue. Come on in and give him a shout, and Kelly would be happy to pour you a pint.

DANIEL'S BROILER - SERVING USDA PRIME STEAK EXCLUSIVELY!

Daniel's Broiler Prime Steaks & Chops has built its reputation by being the only major steakhouse in the region serving USDA prime beef exclusively. Prime is the top two percent of all graded beef in the nation. Daniel's has developed a long-standing reputation for exceptional hospitality, offering guests extensive choices off a world-class menu and an award-winning wine list, and providing comfort and quality throughout its dining rooms, lounges, private dining rooms, and decks. The same Daniel's experience is also served up through Daniel's Catering, wherever clients wish Daniel's to serve them and their guests.

By design, Schwartz Brothers Restaurants developed each of the three Daniel's signature restaurants (two in Seattle and one in Bellevue, Wash.) to have a different character and uniqueness while still maintaining the same excellence in food, wine, spirits, and service. Sweeping around each dining room, tall wide windows frame Seattle's famous icons: Mount Rainier; the Olympic mountain range; the Seattle skyline; houseboats, yachts and float planes on Lake Union; and Lake Washington's luxury lakeshore neighborhoods.

The Daniel's experience is world class at every location. At Lake Union, for example, it begins when the valet who opens the car door first greets visitors. As guests walk through the front entranceway, music from the glass-topped grand piano sets the swinging, Sinatra-style mood, and a team member welcomes them with a genuine smile of warmth. Diners are then escorted to an elegant display of the prime beef available on the menu:Porterhouse, Rib-Eye, Delmonico (bone-in New York), and Filet Mignon. Exclusive to Daniel's menu in the Seattle area is a slow-roasted, USDA Prime Bone-In Prime Rib that weighs between 28-32 ounces per serving.

All of Daniel's steaks and chops are 100 percent USDA prime, the top two percent of all graded beef in the nation. Every steak served is broiled at 1800 degrees, which produces a generous char on the outside of the steak while sealing the flavors inside.

Daniel's is also well known for its lobsters, especially jumbo coldwater rock lobster tails (well over one pound each). The lobsters are imported from Western Australia and are known for their firm texture and sweet nutty flavor.

Daniel's extensive wine list is honored with a Best Award of Excellence from Wine Spectator magazine. A plus for guests interested in fully exploring the wine selections, Sunday nights at Daniel's Leschi are Prime Wine Night - any bottle off the wine list is offered at half price when served in the dining room.

Restaurants and Institutions magazine ranked Daniel's in Bellevue the 82nd busiest restaurant in the country for the year 2005. On the top floor of an office tower and without outside signage, this bustling steakhouse has earned its reputation by word-of-mouth, one table at a time.

Daniel's at Leschi Marina in Seattle, the first of the three steakhouses to be established (1981), is situated on the shores of Lake Washington in an upscale residential neighborhood along a tree-lined boulevard of shops and restaurants overlooking the marina. Daniel's at Leschi is an elegant hideaway for captains of industry and other recognized figures in the community, as well as one of the top choices for locals to get engaged and celebrate their wedding anniversaries. Daniel's Broiler Leschi is one of only two restaurants in all of Seattle located right on the shores of Lake Washington.

Schwartz Brothers Restaurants recently added a corporate concierge to its staff to provide personalized service for the group business market. Guests have a wide variety of choices at all three locations for their corporate functions, including multi-media capabilities. Other private group functions, social occasions and special celebrations are also held at Daniel's.

http://www.schwartzbros.com/pr_restaurants_daniels.cfm

WINE BLOGGER

One of our servers at Daniel's Broiler Bellevue is a sommelier, which requires a very difficult and demanding testing and certification process. Bryan Schweitzer has his own wine blog, where he tastes and reviews wines. You can subscribe for free at: http://www.ambassadorofwine.com/winetauwk/.

THE DANIEL'S BROILER SIGNATURE MARTINI

History of the Martini:

The accepted history of the martini dates back to 1862 and was created by a bartender in Martinez, California. The original martini was actually called a Martinez named after the town it was created in. It consisted of four parts red, sweet vermouth to one part gin and was garnished with a cherry.Today the most popular martini is made with three ounces of gin or vodka and a splash of vermouth. Our style, service and view make Daniel's the perfect place to enjoy a "Classic Martini". Whether you're on the 21st floor in Bellevue or enjoying the view from the shores of Lake Union or Lake Washington, Daniel's is the place to be.

Recipe for the Daniel's Signature Martini:

3 oz. Tanqueray Ten Gin or Level Vodka
Splash of Dry Vermouth Method:Combine ingredients in a shaker filled with ice. Shake for 30 seconds and strain in a chilled Martini glass. Garnish with three olives or a lemon curl.Sip and Enjoy!

OUTDOOR DINING AT SCHWARTZ BROTHERS RESTAURANTS

Summer is upon us and that means the patios have opened up at all of your favorite Schwartz Brothers Restaurants! Enjoy outdoor dining at its best at Daniel's Broiler on Lake Union and at Leschi Marina, Chandler's Crabhouse and Spazzo Italian Grill & Wine Bar.

Spazzo Italian Grill & Wine Bar is located on the upper level of Redmond Town Center. The large patio is a great place to sit and enjoy a meal and to choose from over 300 bottles of wine and over 60 wines by the glass from Woodinville, Washington State and Italy.

Perhaps one of the best views of Lake Union comes from the patio at Daniel's Broiler on Fairview Avenue. The menu is available on both sides of the deck and Happy Hour is available from 4:00 pm until 6:30 pm on the bar-side only. Dinner is served from 4pm until 10:00 pm on Sunday, from 5:00pm until 10:00pm Monday through Thursday and 5pm until 11:00 pm on Friday and Saturday.

Two equally spectacular views come from the decks of Chandler's Crabhouse, which is open daily for lunch from 11:30 to 2:30 pm and for dinner from 5:00 to 10:00pm. The full menu is available. Enjoy Happy Hour on the patio adjacent to the lounge from 3:00 until 6:00 pm and 9pm to close nightly.Daniel's Broiler at Leschi Marina sits on the west shore of Lake Washington and its deck offers a perfect view of the lake and Mount Rainier. Enjoy the view, weather and service from 4:30 pm to 11:00 pm Sunday through Thursday and until midnight on Friday and Saturday.