The Schwartz Brothers Bakeries

From bread to bagels, croissants to cookies, the Schwartz Brothers Bakeries bring the freshest and finest baked goods not only to their restaurants, but to your favorite outlets as well. Watch this two minute video by Vicarious Videos showing a behind-the-scenes look at the Schwartz Brothers Bakeries in action:

Special Events and Private Parties

Need a great location for a bridal shower? A baby shower? A rehearsal dinner? Schwartz Brothers Restaurants have beautiful venues, delicious food, and exceptional service.

The private dining rooms at Daniel's Broiler-Bellevue overlook the majestic Cascade mountains, and the new private dining rooms at Daniel's-Lake Union have outdoor decks overlooking the water. We also have beautiful rooms for private parties at Spazzo in Redmond, Chandler's Crabhouse on Lake Union, and Daniel's Broiler-Leschi on Lake Washington.

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 accommodate just about anything. Your wish is our command.

To book your party or get your questions answered, contact our experienced sales team at 425.990.6310 or email privatedining@schwartzbros.com.

Feeding the Hungry

The video below is about an incredible program Daniel's Broiler and Chandler's Crabhouse participate in to help feed the hungry. As anyone knows who has worked in a restaurant, lots of perfectly good food gets thrown away. But not here. We have partnered with Food Lifeline to get that food to people who need it. Chef Mike Hillyer of Daniel's Broiler - Lake Union explains how it works. Read more about Food Lifeline here. The video is 2 minutes and 46 seconds long. Check it out:

The Craft Cocktail: Daniel's Broiler Style

Seattle is a well-known hotspot in the United States for what is known as "craft cocktails." In the video below, shot in the Vintage Lounge at Daniel's Broiler - Bellevue, Brad Miller, the Spirits Director for Daniel's Broiler, explains how Daniel's is leading the way with its hand-crafted bitters and specialty cocktails. Check it out:

Video Profile of Lindsey Schwartz

The man at the helm of the Schwartz Brothers organization is Lindsey Schwartz. The Bellevue Collection did a great little piece on him and posted it on YouTube. Lindsey talks about the founders, John and Bill Schwartz, and how they taught Lindsey what it takes to run extraordinary restaurants. Check it out:

Daniel's Seasonal Cocktails

New to the Schwartz Brothers Restaurants Blog page will be Wine and Liquor articles written by Erik Segelbaum, Daniel’s Broiler Wine Director and by myself, Brad Miller, Spirits Director for Daniel’s Broiler. We hope to bring useful and enlightening information of new wines, new liquor, new cocktails and food pairings at our restaurants.

So, let’s get it started with a short bio on me, Brad Miller. I’ve been in the restaurant business since I was in high school in the late 70’s. I've worked in hotels, family style restaurants and lounges for a good part of those years as a Manager. I’ve been interested in and studied the different styles and tastes of the fine spirits and their use in cocktails for the past twenty years, and have been with Schwartz Brothers Restaurants for over four years. That’s enough about me; let’s get on to something more interesting.

The greater Seattle and other metropolitan areas such as Portland, Los Angeles, New York and even Las Vegas have become quite the craft cocktail markets in the past ten years. These markets have a great many cocktail chefs that have gone back to the roots of the cocktail, re-engineering the ingredients. Syrups, infusions and bitters all are being made by the gurus of the drink, leading the way in the influence of the new craft cocktail.

I took over the Daniel's Broiler cocktail menus two years ago, and have redesigned the seasonal cocktails with the use of housemade bitters and syrups. These cocktails are created with new spirits, infusions and flavor profiles that I hope give you a new experience, while dining or visiting the lounge in any of our Daniel’s locations. The staff is prepared to answer any of your questions on any spirit and the vast array of Scotch and Bourbon on the shelves or just help you decide what beverage fits your palate.

Our cocktails are updated four times a year to coincide with the seasons and are created with fresh herbs, syrups and distilled spirits. Now, we won’t be adding egg white foam or setting a orange wedge on fire over your drink, like some of the other guys do, because we want you to get a drink in a timely manner. So, you can still get the House Martini or Manhattan or one of over twenty wines by the glass, but please check out the cocktail menu for the seasonal and vintage cocktails.

In future blog posts, I will be giving insight, recipes and my take on the spirits that are available at the Daniel’s Broiler locations. Keep a watchful eye on this blog and I hope you have some fun with what comes next!

Cheers.

Brad Miller

Daniel's Broiler Spirits Director

One of the Highlights of the Evening

AT THE upcoming Champagne Dinner at Daniel's Broiler - Bellevue, one of the eight exceptional champagnes you'll be tasting is the 2002 Cristal, the jewel of Champagne Louis Roederer. The champagne was originally created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity.

Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.

Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.

Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.

Wine & Spirits gave the 2002 Cristal 100 points and said: "If a wine could ever make you want to pull the top down on your '68 Ferrari convertible, rip off the rearview mirror and take off, this is it. It has a different kind of energy than the '02 Cristal Rose, which is more ethereal, like strawberries at the right hand of some ancient Gallic god. This is more insolent, brash, earth bound. All the scents and flavors seem to emanate from limestone, as does the acidity, which hits at the front of the mouth and powers through the wine with the kind of solar energy that lifts mist off the white chalk on a cool morning in Cramant. The wine goes on for miles. It's already irresistible, and will only improve with ten, 20, 30 and 40 years of age."

Burnished gold tones glinting with orangey highlights; fine but ultra-energetic, rich and persistent bead. The nose is intense and bursting with gorgeous aromas typical of great Pinot Noir grapes. Flavors of stoned fruits (cherries), crystallized citrus peel (oranges), fresh almonds and sweet blossom (acacia) are reinforced by early hints of maturity. Witness scents of sweet, baked apples and spicy nuances that are characteristic of grapes from north-facing first great growths on the Montagne de Reims.

Harmonious and refined, with freshness and a bright structure. The finish shows a lot of potential, with a mouthwatering aftertaste.

Subtle notes of pears, flowers, spices, mint, minerals and oak are woven into a cashmere-like frame of extraordinary grace and elegance. This beautifully-sculpted Champagne possesses notable clarity but with the additional depth of fruit that is characteristic of this vintage. It is a gorgeous, seductive Cristal of the highest level.

The Wine Enthusiast said: "This is an exceptional wine, as is the vintage. The fruits — grapefruit, crisp red apple — balance with a fine yeasty character. There is a great depth of flavor, the fruits going in a pure line of freshness.

The Champagne Dinner begins at 6:00 pm on December 1st, 2010 at Daniel's Broiler - Bellevue in the Vintage Lounge. $150 per person (plus tax and service). To make your reservations, call 425.990.6310 or email vintagelounge@schwartzbros.com. Click here to read what's on the menu.

Join Us For Our Annual Champagne Dinner

BEGIN YOUR holiday in magnificent style at Daniel's Broiler - Bellevue on December 1st, 2010. Join us for our fourth annual Champagne Dinner.

The Master of Ceremonies for the evening is Xavier Barlier of Maison Marques & Domain, the U.S. sales and marketing arm for Champagne Louis Roederer. Co-hosting the evening will be the Northwest Regional Manager of Maison Marques & Domain, Lara Sailer Long.

Xavier and Lara will guide us through a fascinating presentation of the great region of Champagne, and the history of this truly majestic Champagne house, while you sip the incredible 2002 Cristal.

Enjoy a seven-course dinner paired with fabulous Roederer Champagnes in elegant surroundings. The photos here are from last year's Champagne Dinner to give you an idea of what to expect. Click on the images to see a larger picture.

Chef Mike Dremann and Sommelier Randy Austin teamed up, brainstormed, and spent late nights tasting and pairing expressive dishes to match the spirit and complexity of these great celebration wines. This is a dining experience you won't want to miss. Take a look at the menu:

PASSED HORS D' OEUVRES

SMOKED SCALLOPS, BRIOCHE TOAST, ASIAN PEAR RELISH
PADDLEFISH CAVIAR, CREME FRESH

wine pairing: Deutz Brut Classic

SEATED APPETIZER

SWEET POTATO CRUSTED SOFT SHELL CRAB
with lemon beurre blanc

wine pairing: Louis Roederer Brut Premier

SALAD

HOLIDAY BIB LETTUCE TREE
with shaved Gorgonzola and creamy Champagne vinaigrette

wine pairing: Louis Roederer Vintage Blanc de Blancs 2004

SOUP

SMOKED DUCK, PANCETTA AND BARLEY SOUP

wine pairing: Louis Roederer Vintage Brut 2003

INTERMEZZO

DOUGLAS FIR SORBET

ENTREE DUET

CHRISTMAS GOOSE
with chestnut and fig stuffing

wine pairing: Louis Roederer Vintage Rose 2003

PARTRIDGE IN A PEAR TREE
Roasted, served with grilled procuitto wrapped pears

wine pairing: Deutz Vintage Rose 2006

DESSERT

PEPPERMINT CANDY CANE WHITE CHOCOLATE & GINGER SNAP ICE CREAM
YULE LOG WITH DANIEL'S SIGNATURE CARAMEL SAUCE

wine pairing: Louis Roederer “Carte Blanche” Extra Dry

The event begins at 6:00 pm on December 1st, 2010 at Daniel's Broiler - Bellevue in the Vintage Lounge. $150 per person (plus tax and service). To make your reservations, call 425.990.6310 or email vintagelounge@schwartzbros.com.

6:00pm Welcome
6:30pm Presentation
7:15pm Dinner seating

Chandler's Crabhouse Whiskey Crab Soup

Chandler's Crabhouse has lots of great dishes, but the Whiskey Crab Soup is by far our most requested recipe. A new video on YouTube (a little over three minutes long) shows how the soup is made in a demonstration by Chef Kevin Rohr himself! Check it out:

Daniel's Broiler: A Day In The Life Of A Filet

IN A NEW YouTube video, you can see the whole process of how Daniel's Broiler prepares and delivers the best steak you've ever tasted. The video was shot at Daniel's Broiler in Bellevue, but all three Daniel's Broilers do it exactly the same way. Check it out:

Woodford Reserve and Esquire Magazine Search for the Ultimate Well Crafted Manhattan

Woodford Reserve bourbon and Esquire magazine gave eligible bartenders and at-home mixologists the chance to win a trip to New York City as part of their "Craft the Ultimate Manhattan" contest.

Bartenders were invited to submit their own recipes to the Woodward Reserve Manhattan Experience. Entries were judged in the categories of taste, name, ingredients, creativity and presentation, and recipes needed to include Woodford Reserve bourbon as the primary ingredient.

One grand prize winner will receive a trip for two to Manhattan, while second and third place winners will receive prizes from Woodford Reserve and Esquire.

Woodford Reserve and Esquire also hosted a series of bartender exhibition events in select U.S. cities so bartenders could showcase their specially-crafted Manhattan cocktails during "The Manhattan Experience" events. Five finalists in every city were chosen prior to each event from the recipes they submitted, and the bartenders’ creations were judged by a panel of experts.

The regional winners will then showcase their Manhattans during an exclusive event in New York City on January 10, 2011.

Brad Miller, the Assistant General Manager for Daniel's Broiler - Bellevue, and the Spirits Director for all three Daniel's Broilers, competed in the bartender exhibition in Seattle, being one of five contestants chosen from over 200 applicants. The contest was held at the luxurious Palace Ballroom in Seattle. Attending were 150 people plus the judges.

All the cocktails were created with local flair. There was an Autumn Manhattan and a Queen Anne Manhattan. Brad created an Applewood Manhattan made with Woodford Reserve Bourbon, apple cider reduction syrup, Graham's 10 Tawny port, and housemade bitters, garnished with an apple slice, which was absolutely fantastic, but it didn't win. The competition was fierce.

The winning drink was made by a bartender from Tini Bigs. He'll go on to compete in New York. Read more about the event: 2010 Manhattan Shake-Off.

Woodward Canyon Winery Feast

THE WOODWARD CANYON Wine Dinner last week was amazing. Chef Mike Dremann and his team outdid themselves once again. The biggest hit was the rosemary and garlic pesto encrusted rack of lamb paired with the Old Vines '07 Cabernet Sauvignon. Also, the layered pumpkin and black bean soup with duck sausage was fantastic, paired with Estate Red '05. Get a taste of the event in this two-minute video:



Our next wine event is the annual Champagne Dinner on Dec. 1st. Reserve your seat now. Call 425.990.6310 or email vintagelounge@schwartzbros.com.

Winemakers R Us

IN 2008, three servers at Daniel's Broiler - Bellevue, Bryan Schwietzer, Menno Groenhout, and Robert Wallace, and a former Daniel's bartender, Kelly Ehley, crushed some Syrah and Cabernet grapes in Kelly's garage, and made three barrels of wine.

After 18 months in oak barrels and 6 months in the bottle, it was time to pop the cork last week. The wine turned out great!

With blackberry and black cherry flavors, a hint of chocolate and an elegant finish, these four amateur wine makers managed to produce 800 bottles of excellent wine. Two of them are certified Sommeliers — Bryan and Robert — so maybe it's not overly surprising. And all of them know a lot about wine. Menno said, "We tried to make a wine you can drink on its own or with different kinds of food and I think we've crafted a very nice blend with lots of fruit, great balance, and a silky finish."

They've since crushed and barrelled two more batches of wine. We can't wait to taste them when they're ready.

We have the most amazing group of people working at Daniel's Broiler — passionate, experienced, knowledgeable, and full of life. If you're looking for a dining experience to exceed your expectations, our team members are the best in the Northwest.

Read more of our winemakers' story here: http://www.omnivorecellars.com/

Food Lifeline: A Worthy Cause

DANIEL'S BROILER (in Bellevue and Lake Union) and Chandler's Crabhouse have been contributing to an admirable program known as Food Lifeline, which helps feed hungry people with food that would otherwise be wasted. It's an environmentally and socially responsible alternative to sending perfectly good food to landfills. We hope other businesses join us in participating in this worthy charity.

Food Lifeline links food sources and hungry people by encouraging the food industry to donate unmarketable but nutritional and edible food it would otherwise discard. Food Lifeline rescues millions of pounds of food each year.

Locally, restaurants and caterers contribute prepared food through Food Lifeline's innovative "Seattle's Table" program, and fresh produce is collected from produce wholesalers and retailers through their "Produce for the People" program. Local grocery retailers also donate a variety of things: meat, dairy, fresh produce and baked goods through Food Lifeline's "Grocery Rescue" program.

Last year, Food Lifeline secured more than 24 million pounds of food – the equivalent of nearly 19 million meals – to feed hungry families and individuals throughout Western Washington. Food Lifeline provides food to 675,000 people through their network of nearly 300 emergency feeding programs including food banks, hot meal programs and shelters.

The efficiency of this charitable organization is very high. Ninety-five cents of every dollar they receive goes directly to procuring and distributing food to hungry people.

The food blogger, Tom Douglas, has this on his web site: "Love to eat? Then why not share your passion for food by helping Tom Douglas’ favorite charity: Food Lifeline? For the past 30 years, their mission has been to end hunger in Western Washington."

Please encourage others you know in the food industry to join Food Lifeline. Let's all work to reduce waste and help end hunger. For more information: http://foodlifeline.org/

Join Food Lifeline on Facebook

Small Batch Bourbon Collection Dinner

IT'S STILL SUMMER and we're thinking ahead to September and Bourbon Heritage Month. Come join us for the Spirits Dinner at Daniel's Broiler - Lake Union on September 9th. A five course dinner will be paired with the Jim Beam Small Batch bourbon collection, and if you have not tried the new Maker's 46 you will be in for a treat.

We will also be talking about the famous Manhattan cocktail and bitters. Bitters have been around for a couple hundred years, in various forms, and from many countries. Five different bitters are made in-house for Daniel' Broiler and one more is on the way. The pictured oak keg will be emptied, which has been resting with grain spirits for the past few months in preparation for the new Whisky barrel aged bitters that will be used in some of the Daniel's Broiler winter cocktail selections.

AHHHH......Summer Cocktails

SITTING ON the patio at Daniel's Broiler, drinking a cooler or a smash, what could be better? Seven new cocktails with that in mind have been created for you to indulge. The newest vintage cocktails for summer are the Brooklyn, the El Diablo, first created in 1937 includes 1800 tequila with Creme de Cassis, lime and ginger soda and housemade lime bitters or try the Spiced Caiparinha with a twist of Cardamom, ginger and housemade lime bitters.

Some of the new seasonal cocktails include the Grand Smashed, Orient, Union Squared and the Lavender Martini.

The Spiced Caiparinha with the Cardamom and ginger will pair nicely with our Ahi Tuna appetizer. The Union Squared is a well-balanced cocktail of Ransom Gin from Oregon, strawberries and basil.

Successful Charity Event

This year's Play Fore Kids charity golf tournament was a great success. Seventy-two players participated, raising $8000.00 net for the Childhood Cancer Careline, a fund that helps local families battling childhood cancer.

The event was held at the beautiful and challenging 18-hole championship golf course at the Bear Creek Country Club Monday. Considered one of the five best golf courses in the Pacific Northwest, the course was designed by Jack Frei. The event included a barbecue lunch, carts, and generous prizes.

Whoever shot a hole in one this year would win a Mercedes Benz, which would have been donated by Barrier Motors. Nobody won it this year, but it could be you next year.

Aleana, the thirteen year-old daughter of Menno Groenhout (founder and organizer of the event) won the long drive for the women and Michael Peterson, expediter for Daniel's Broiler - Bellevue, won the men's long drive.

Michael also won the putting contest (shown receiving his award from Menno).

One of our favorite guests at Daniel's Broiler in Bellevue, Ray Barner, won the tournament with his foursome. And a foursome made up of four Daniel's Broiler team members — Kelly Ehley, Thomas Pankiewicz, Mike Peterson and Kyle Capps (pictured below) — came in second.

The silent auction was very productive also. Everyone had fun, and all for a good cause. We hope you can join us next year for the third annual Play Fore Kids golf tournament.

Daniel's Broiler - Bellevue Getting a Deck

Of the three Daniel's Broilers, Bellevue has been the only one without an outdoor deck. Starting this month, those days are over. The construction of the deck is in full swing. We're aiming to have the project completed by mid July.

The deck is located off the main lounge, with a view overlooking Lake Washington, the city of Seattle, and the Olympic Mountains.

The photo show some of the construction guys getting it done.

Are you ready to have a drink outdoors at the top of Bellevue, watching the sunset on a beautiful summer evening?

Seattle Weekly Review

In a recent happy hour guide the Seattle Weekly had only good things to say about Daniel's Broiler - Leschi. "It's the 180-degree view of Lake Washington and the Leschi Marina that continues to make this one of Seattle's best destination restaurants."

"From 4–6:30 p.m. daily in the bar, writes the reviewer, Julien Perry, "you can sample some spendy appetizers for half-price. You can't lose with anything on the menu, but the bacon-wrapped scallops ($8), the jumbo Gulf prawn cocktail ($8), and Daniel's popcorn shrimp with Sriracha chili sauce ($7.50) are crowd-pleasers. There are also martini, draft beer, and wine specials."

Perry, a frequent food blogger for Seattle Weekly, wrote, "Though Daniel's has a reputation for catering to a well-heeled crowd, the staff couldn't be more hospitable and accommodating to folks there solely to take advantage of this awesome deal — proof that a spectacular view and good, cheap food puts everyone at ease."

More info about Daniel's Broiler - Leschi

Charity Golf Tournament

Menno Groenhout, one of the most popular servers at Daniel's Broiler - Bellevue, has organized another tournament to raise money for the Childhood Cancer Careline, and you're invited. The fund aids local families battling childhood cancer.

Foursome signup sheets are available, and so are individual positions. The event will be held at the beautiful and challenging 18-hole championship golf course at the Bear Creek Country Club Monday, May 24th, 2010 at 8am.

This is considered one of the five best golf courses in the Pacific Northwest, a course designed by Jack Frei. The event includes a barbecue lunch, carts, and generous prizes.

Register or get more information at http://www.playforekids.com/ or call 206.459.5484.

Manager of the Year

Ira Muench, the former General Manager for Daniel's Broiler - Leschi, was honored with the Manager of the Year award for Schwartz Brothers Restaurants because of his positive approach to management, his entrepreneurial spirit, and the way he endeared himself to the Leschi neighborhood.

And he just became the new General Manager for Chandler's Crabhouse on Lake Union.

Ira started with us as a server at Daniel's Broiler - Bellevue in January of 2003, where his enthusiasm and professionalism moved him quickly to management by October of the same year. In 2005, he was transfered to Daniel's Broiler - Lake Union. His unbridled desire to exceed expectations brought him a promotion to General Manager of the Leschi Daniel's Broiler in January of 2007.

We specialize in hiring talented, exceptional, multifaceted people, and Ira epitomizes this. In addition to working 50-60 hours a week for Schwartz Brothers, he's also a drummer for the band, TrainYard, which won Seattle's Battle of the Bands a few years ago. That achievement led the band to South Dakota's annual Motorcycle Rally, where TrainYard opened for Chris Rock.

And when he's not maximizing his guests' experiences or rocking out, Ira enjoys yet another of his passions: Working on motorcycles.

Ira brings his intensity to everything he does. So come down to Chandler's and see what Ira and his new staff can do for you.

VIP Status at Bellevue Comedy Shows

Bellevue is host to an upscale comedy club featuring world-famous headliner comedians. The Parlor Live Comedy Club seats 400 and servers bring you drinks during the shows.

Daniel's Broiler in Bellevue and The Parlor Live Comedy Club have joined forces to bring you exceptional evenings of dining and entertainment.

When you buy your Parlor show tickets at Daniel's Broiler-Bellevue, it gives you access to the VIP entrance and the VIP central seating at the Parlor. So you can enjoy a delicious dinner at Daniel's, pick up your tickets (we can put them on your bill), and take a short walk across the sky bridge to the Parlor for a comedy show. Sounds like a great evening!

Parking is free.

See the lineup of the Parlor's upcoming comedians here: The Parlor Live Comedy Club Upcoming Shows.

EASTER BRUNCH AT CHANDLER'S CRABHOUSE

Join us April 4th at Chandler's Crabhouse for a classic Easter Brunch. Enjoy a basket of warm, homemade scones with maple butter and raspberry preserves, and then for starters take your choice of fresh strawberries with honey yogurt, a mixed greens salad with Bay shrimp, whiskeyed crab soup, or Northewest seafood chowder.

For an entree, you'll have your choice of Dungeness crab cakes, classic eggs Benedict,  a Vegetarian omelette, Dungeness crab omelette, Dungeness crab quiche, Market house corned beef hash with poached eggs and chili hollandaise, broiled King Salmon, broiled Alaskan halibut or a Dungeness crab and Bay shrimp louie salad. 

Kids have their choice of a Starter, French toast, scrambled eggs and bacon.

Hours: 10am-3pm. Dinner starts at 4pm.

$27.95 for adults, $9.95 for children 10 & under, and children 5 & under are free.

Call for reservations: 206.223.2722

EASTER BRUNCH

Join us April 4th at Daniel's Broiler-Bellevue, Daniel's Broiler-Lake Union and Daniel's Broiler-Leschi for a classic Easter Brunch. Enjoy a basket of warm, homemade scones with honey butter and raspberry preserves, and then for starters take your choice of fresh strawberries with Devonshire cream, a mixed greens salad with Bay shrimp, or clam chowder.

For an entree, you'll have your choice of traditional eggs Benedict, scrambled eggs with lox and sweet onions, a Dungeness crab omelette with mushrooms, onions and Gruyere cheese, broiled fresh Alaskan King Salmon with artichoke and Gruyere quiche, a Lobster Club Salad, or USDA Prime Filet Mignon with Gruyere quiche and O'Brien potatoes.

Kids have their choice of French toast or scrambled eggs and bacon.

Hours for Bellevue: 10am-2pm. Dinner starts at 4pm.

Hours for Lake Union and Leschi: 11am-2:30pm. Dinner starts at 4pm.

$32.95 for adults ($44.95 for the Filet Mignon entree), $9.95 for children 10 & under, and children 5 & under are free.

Call for reservations: Bellevue 425.462.4662, Lake Union 206.621.8262, Leschi 206.329.4191

DANIEL'S BROILER AND THE COCKTAIL CULTURE....

Daniel's Broiler's new cocktails for spring are full of homemade ingredients, infusions and artisanal twists, part of the cocktail culture in the Northwest. Seattle and Portland have been the leading metropolitan areas in the rebirth of vintage cocktails in the past five years. Some of these vintage cocktails are made with homemade bitters, which take a month of infusing spices and high proof alcohol from recipes that are over 100 years old. Bitters are also added and add complexity to the drink and overall balance.

Homemade Falernum, used in Caribbean- style drinks and Amer Picon (a Amaro) are two specialties that have not been available for a number of years, have been reverse engineered and their recipes spread over the internet from various cocktail gurus. These are also part of the new spring cocktails and add zest and smoothness to the drink.

Trying to stay current and bringing new tastes to the cocktail is here to stay. Come by and see what's new and what we are working on next.

JOIN US FOR AN ANDREW WILL WINERY WINE DINNER

March 3, 2010, at Daniel's Broiler-Bellevue, beginning at 6:00pm, please join us for an exclusive winemaker event beginning in the Vintage Lounge with founder, owner and winemaker Chris Camarda of Andrew Will Winery. Mr. Camarda will guide us through a detailed presentation of the unique winemaking process as it takes place on Vashon Island.

Chefs Peter Kelly and Mike Dremann have created an incredible menu, expertly paired with these truly great Andrew Will wines in a culinary food and wine tour de force.


Here's a line-up of the courses:

PASSED HORS D'OEUVRES

Mini crab cakes with a red pepper aioli, and baked polenta with wild mushrooms, Oregon blue cheese and asiago. Wine pairing: Two Blondes 2006.

FISH
Pan-seared monkfish with pear coulis, quenelles of lobster mousseline, and peppercress.
Wine pairing: Pinot Gris, Celilo Vineyard 2008.

SOUP
Hearty lentil puree with rhubarb and cippolini frites. Wine pairing: "Cuvee Lucia," Sangiovese, Ciel Du Cheval Vineyard 2007.

SALAD
Heirloom potato with herb-roasted pheasant, served with mizuna greens and rosepetal vinaigrette dressing. Wine pairing: "Annie Camarda" Syrah 2006.

MEAT
Leg of braciole-braised lamb, filled with venison sausage, pancetta, and dates. Wine pairing: "Sorella" Red Table, Horse Heaven Hills 2006.

CHEESE COURSE
Pecorino gran cru, Cougar gold cheddar, and aged gouda.

DESSERT
Old fashioned berry pie with a cocoa nib and Valrhona chocolate ganache. Wine pairing: Champoux Vineyard, Red Table, Horse Heaven Hills 2007.

Make your reservations by calling 425.990.6310. $125 per person (plus tax and service).

TEAM MEMBER OF THE MONTH

Johnny Williams has been in the restaurant business since he was 16. He eventually became a Server, but after six years he decided to be a Chef. At college Johnny "studied psychology and anthropology, which helps in a kitchen atmosphere," he says only half-kidding.

He began his career with Schwartz Brothers Restaurants as a Sous Chef during the opening of Revolution Bar & Grill. Then he was transfered to Daniel's Broiler - Lake Union and worked for a year as Sous Chef. "To prove that the shortest distance between two points isn't always a straight line," says Johnny, "I ventured to Boise to test the waters." He worked as a "Chef de Cuisine" for Mortimer's Idaho Cuisine and a French/Latin fusion restaurant.

"While in Boise, I naturally began to miss the Daniel's way of serving the public," he says, "so I moved back." He came to Daniel's Broiler - Bellevue, and we're glad he did. Johnny's people-skills, great sense of humor, and his calm demeanor help keep the operation running smoothly even when the kitchen is very busy.

For these and many more reasons, Johnny earned the Team Member of the Month award for December.