Lake Union Events: Things to Do in May

Get ready to enjoy some fun, food and music events this May in South Lake Union!

All May: Chandler’s Crabfest
Get your fill of crab this month at Chandler’s Crabhouse in South Lake Union! The restaurant’s crabfest lasts all May, with 10 different menu items priced $40 and under. There are five different types of crab, with 12 different preparations – enjoy and explore!

Throughout May: Pasta Classes at Cuoco
6:30pm – 9pm | Cuoco
Learn pasta making technique, recipes and more at Cuoco throughout May, with three fun pasta classes! After instruction and hands-on demonstration, enjoy a 3-course family dinner, plus wine and a take-home portion of your pasta. The cost is $65 per person. For more information, please contact Scott Whited or call 206.971.0710. Classes are on May 2nd, May 9th, and May 16th.

May 4: First Free Thursday at MOHAI
10am – 8pm | Museum of History and Industry
On the first Thursday of the month, May 4th, the Museum of History and Industry offers free general admission for the museum’s permanent exhibits – all day long! The free admission includes: True Northwest: the Seattle Journey, and the Bezos Center for Innovation.

May 11: Family Reunion: Chuckanut and Pfreim Brewery Dinner
6:30pm – 9pm | Brave Horse Tavern
Brave Horse Tavern’s annual Seattle Beer Week dinner is reuniting Pfreim Family Brewers and Chuckanut Brewing for a delicious brewery dinner on May 11th! Brave Horse’s Chef Brian is working up a menu to compliment the beers from these two great breweries. The cost is $60 per person. Call 206-971-0717 to reserve your spot!

May 13: Seattle Makers Market
11am – 5pm | 400 Fairview Avenue
Visit the ground floor of the Market Hall at 400 Fairview on Saturday, May 13th for the monthly Seattle Makers Market series! This free event features handmade goods from crafters, artists, makers and artisans in the Seattle area.

May 14: Mother’s Day Brunch
10am – 3pm | Chandler’s Crabhouse
Happy Mother’s Day! Head to Chandler’s Crabhouse on Mother’s Day to enjoy a complete brunch. For $39 per person, the prix-fixe brunch includes your choice of a starter and entree. Add-ons are available, such as a Crab Cocktail Trio, USDA Filet Mignon, or Alaskan King Crab. Chandler’s also offers a couple of kid-friendly options.

May 18: Third Thursday Lecture Series: Exploring Big Ideas – Health
7pm – 9pm | SLU Discovery Center
First Church of Christ, Scientist Michelle Nanouche will be doing a talk for the Third-Thursday Lecture Series: Exploring Big Ideas – Health A Talk, titled “Finding God, Finding Health.”

May 20: Herbs & Spirits Class at Cicchetti
1pm – 3pm | Cicchetti
Cicchetti is hosting a fun workshop on May 20th, featuring herbs and spirits for liqueurs, liquors, and more. You’ll learn how to capture the essence of garden herbs as you make four cocktails – each paired with delicious dishes. The cost is $80 per person, not including tax or gratuity. Reservations are required: 206-323-0807.

May 26: Back to Bach by Emerald City Music
8pm – 11pm | 415 Westlake
This music event, Back to Bach, examines Bach’s influence on Western music, from percussion to piano and everything in between. Musicians from Lincoln Center, the Curtis Institute and other groups will be performing in a relaxed atmosphere. The cost is $45 (students only $10 admission), and includes an open bar.

Lake Union Events: Things to Do in April

There’s lots happening with food and fun throughout April in Lake Union! Check out these Lake Union events…

All April: Edible City Month
MOHAI celebrates the culture of food with Edible City Month in April. Experience a month of culinary exploration in this city-wide salute to Seattle’s innovative urban palate. Unique culinary events and programs will take place across the city April 1-30, including book signings, a live broadcast of KIRO radio’s Seattle Kitchen with Tom Douglas and Thierry Rautureau, a food science fair, and more. In addition, diners are invited to collect receipts from participating restaurants and establishments to unlock special museum pricing to see Edible City: A Delicious Journey.

April 6: First Free Thursday at MOHAI
10am – 8pm | Museum of History and Industry
On the first Thursday of the month, April 6th, the Museum of History and Industry offers free general admission for the museum’s permanent exhibits – all day long! The free admission includes: True Northwest: the Seattle Journey, and the Bezos Center for Innovation.

April 8: Seattle Makers Market
11am – 5pm | 400 Fairview Ave N
Seattle-area artists, crafters, makers, and artisans will display their work for sale from 11am until 5pm on Saturday, April 8th. The Seattle Makers Market is a not-for-profit arts group dedicated to providing space and opportunity for local artists, artisans, and makers to showcase and sell their work, and to create and encourage a thriving and diverse community of artists and makers in the Puget Sound area and beyond.

April 9: Cast Off! Free Public Sail
10am – 5pm | Center for Wooden Boats
Take a sail in classic wooden boats during this free event! The Center for Wooden Boats is hosting a free public sail on Sunday, April 9th. Rides last approximately 45 minutes and can be reserved throughout the day. Space is limited and rides fill quickly, so arrive early to sign up.

April 13: Seattle Kitchen Live at MOHAI
7pm – 8:30pm | Museum of History and Industry
Tom Douglas and Thierry Rautureau, two esteemed Seattle chefs, bring their long-running Seattle Kitchen radio show to MOHAI. See their conversation in action, as they discuss, argue, and laugh about a broad range of topics connected to the city’s food scene. Cost: $15 MOHAI members / $20 public.

April 16: Easter Brunch at Serafina
9:30am – 2:30pm | Serafina
Serafina is hosting a two-course brunch menu in celebration of Easter! Look for seasonal offerings including rhubarb, fava beans and local cherries. Patio seating will be offered if the weather is agreeable. The brunch is $35 per person (not including gratuity or tax), plus a kids menu for $12/child. Make your reservation: 206-323-0807.

April 22: Edible City Science Fair
10am – 4pm | Museum of History and Industry
Celebrate Earth Day at MOHAI by investigating the science behind food, farming, and sustainability at the Edible City Science Fair. Enjoy hands-on displays, demonstrations, as well as activities with community groups and organizations from across Washington State. Discover some of the latest innovations in food science! The science fair is open to visitors (and exhibitors!) of all ages. Free for members; included with museum admission.

April 29: Tequila – Not Just Salt & Lime Cocktail Class
1pm – 3pm | Serafina
Explore the history of tequila from Mexican tradition, through Spanish distillation techniques and methods for aging in this fun class from Serafina and Cicchetti. You’ll learn how fine agave spirits are made, styles available and cocktail-crafting tips. Four cocktails will be paired with dishes. Cost is $80 per person (not including gratuity or tax). Reservations required.

Head to These SLU Restaurants for Dine Around Seattle in March!

Dine Around Seattle returned for 2017 on Sunday, March 5th, and a couple of SLU restaurants are participating! Dine Around Seattle is a little bit more fun than Seattle Restaurant Week, in that the restaurant isn’t limited to the three-course prix-fixe format of appetizer, entree, and dessert. Instead, Dine Around Seattle allows a little bit more flexibility, so that the restaurants can show off the things that they specialize in. After all, Dine Around Seattle is intended to support local businesses and what better way to do that than by letting the restaurants show off their best?

According to the program’s website, “For fifteen years, Dine Around Seattle has connected tens of thousands of residents with the best of Seattle’s restaurants, contributing millions to our local economy and strengthening our community.”

Dinner at participating restaurants ranges from $22 or $33, to $44 depending on the restaurant and their offering. Chandler’s Crabhouse, Vestal and Flying Fish are all participating,

Dine Around Seattle continues Sunday to Thursday each week through March 23rd, so visit these SLU restaurants and enjoy a discounted meal, while supporting local businesses. Enjoy!

Daniel’s Broiler Not Leaving Lake Union, But Who Is Daniel Anyway?

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.

Ba Bar, a Central District Vietnamese Favorite, Expands to SLU

By Megan Hill, for Seattle Eater

South Lake Union’s restaurant scene continues to go bananas, and the Central District’s Vietnamese favorite, Ba Bar, has recently joined the fray.

Photo credit: Seattle Eater

The new Ba Bar opened earlier this month as the headquarters for the restaurant’s popular pastry program. Now, you can grab macarons, kouign amanns, croissants, doughnuts, and more starting at 7 a.m. on weekdays in SLU.

Much of the rest of the menu is the same as the Central District location, but expect chef/owner Eric Banh to start introducing additional options soon, like mi quang, a bright yellow turmeric-infused rice crepe with a thick stock served with items like pork spare ribs, prawns, chicken, and squid. Banh also promises upcoming family-style meals on weeknights.

Eater paid Ba Bar a visit to scope out the space, which feels reminiscent of its original counterpart, with modern flourishes and edgy graphic art. A major departure from the first location is the central bar, though, which ties together a much larger space. Check it out for yourself.

500 Terry Ave N, (206) 623-2711, website. Open Monday to Friday 7 a.m. to 11 p.m., Saturday and Sunday 10 a.m. to 11 p.m.