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.