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.

South Lake Union to Get Half a Dozen New Restaurants

1. Eltana | Wood-fired Bagel Café

This is the fourth Eltana location and will serve all the same tasty food. Look for some fun additions such as, the Moroccan Shredded Beef sandwich, Aleppo Slaw and a vegetarian breakfast sandwich.

Open!

Located: 826 Thomas Street (NW corner of 9th and Thomas)

2. Hurry Curry of Tokyo

The Japanese curry restaurant will take over 3,000 sf to offer lunch, dinner, happy hour and late night happy hour. Sake and beer menus will be offered as well.

Opening in December

Located: Southwest corner of 9th and Harrison Street

 

pizza3. Ballard Pizza Company

Ethan Stowell will open his third Ballard Pizza Company restaurant which will take over 1,600 sf of space. The restaurant will be serving up slices, whole pies, beer and wine for your enjoyment. Delivery will also be available.

Opening: Early 2016

Located:  Amazon Phase VI building at Mercer Street & Westlake Avenue

 

 

4. Huxley Wallace Collective

Three new restaurants by Josh Henderson (of Skillet, Westward and other Seattle-area projects) will also be located in the Amazon Phase VI building. The restaurants will be under the Huxley Wallace Collective and will offer a variety of options for lunch and dinner.

– Poulet Galore: a rotisserie chicken window offering half and whole roasted chicken to go.

– Cantine Bottle Shop and Bar: offering a bar atmosphere for a cocktail or beer after work or pre-evening outing. wine

– Vestal: a sizable chef’s counter surrounded by a coal-fired hearth (as Vestal means “hearth” in Latin) where the menu will include some of Henderson’s most enjoyed food from his childhood, along with favorites from his travels. Word has is Henderson himself will in the kitchen with this one.

Opening: Spring 2016

Located: Amazon Phase VI building at Mercer Street & Westlake Avenue

 

5. Sam’s Tavern

This will be the tavern’s second location and will offer fancy burgers and $1 Rainier beer. Taking up 5,700 square feet, Sam’s will be open until 2 a.m. which might help pump up South Lake Union’s dismal nightlife.

Opening: January 2016

Location: Northeast corner of 9th & Harrison

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