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Daniel's Broiler Restaurant Review: Elegant tables, attentive service and striking views make Daniel’s on Lake Union a special occasion favorite. The piano bar and leather armchairs are reminiscent of an expensive private club, which is in line with the restaurant's quality, pricey cuisine. Begin with the steak tartare or seared ahi. Soups and salads include a steakhouse classic, the blue cheese-romaine lettuce wedge, and a rich lobster bisque. Prime grade and naturally-aged, every steak is seared in a 1,800-degree Fahrenheit broiler to lock in natural juices and flavor. Both the rib-eye and the New York strip, each weighing in at a hefty 16 ounces, are always a treat. The ten-ounce filet mignon is positively demure when compared to the 22-ounce porterhouse. Even baked potatoes and side dishes are big enough to share. For dessert, we recommend ordering two forks and a huge slice of the Valrhona chocolate cake. Daniel’s wine list is impressive for its scope and depth.