The newly renovated Board Room at Daniel's Bellevue features a SMART board.

The Board Room at Daniel's Broiler Bellevue Place

Technological and Timeless

Schwartz Brothers Restaurants has been a leader in the restaurant industry since opening its first concept (the Butcher) in 1970. Daniel's Broiler Prime Steaks and Chops is the only concept in Seattle that serves 100% USDA Prime beef exclusively (using nothing but the top 2% of all graded cattle in the United States).

The Board Room, one of four private dining rooms at Daniel's Broiler Bellevue Place, represents elegance and sophistication, and has been visited by numerous VIPs, including Bill Gates, the Crown Prince of Saudi Arabia and the NATO Commander (who said that talk in the Pentagon is when in Bellevue you must dine at Daniel's Broiler). It is now open after undergoing a technological facelift to make a great dining experience even more user friendly.

The double-door entrance to the Board Room features espresso-hued wood doors. The inside boasts espresso-colored woodwork throughout, with a built-in wine rack. A large, marble-topped conference table accents the space with complementing chairs. The overall effect is a classy and timeless dining experience.

The exclusive atmosphere and impeccable food and service are not the only draws to the Board Room. Daniel's Broiler Bellevue Place offers advanced technological capabilities as well. The addition of a brand-new, 63-inch plasma, flat screen monitor with a SMART Board interface makes it the perfect location for lunch or dinner meetings. A laptop connects through a USB cable into the plasma monitor. DViT (Digital Vision Touch) technology turns your finger into a mouse, allowing you to control applications directly from the plasma screen. You can write directly onto the screen with SMART pens, which transfer your strokes into digital ink (no special software is needed) or even with your finger and then save your work as a Microsoft PowerPoint, Word or Excel document.

Daniel's Broiler Bellevue Place is excited about the improvements made to the already spectacular Board Room. The timeless physical improvements, along with the addition of the SMART Board makes it an innovative meeting and dining space still worthy of the old school charm that has made Daniel's a customer favorite.

The Cascade Room at Daniel's Bellevue

Technological Improvements to Cascade Room at Daniel's Broiler Bellevue Place

The Cascade Room features a SMART Board Projector that connects to any laptop and displays the image on a 9-ft., drop-down screen. This offers the same functionalities as the plasma in the Board Room, except that the touch screen is done on the console, not directly on the screen. DVD's can also be played for the enhancement of meetings or social events.

The Daniel's Broiler Signature Martini

History of the Martini
The accepted history of the martini dates back to 1862 and was created by a Bartender in Martinez, California. The original martini was actually called a Martinez named after the town it was created in. It consisted of four parts red, sweet vermouth to one part gin and was garnished with a cherry.

Today the most popular martini is made with three ounces of gin or vodka and a splash of vermouth. Our recipe is the martini Dean Martin enjoyed. Daniel's Broiler is fashioned after the classic steakhouses frequented in the 50's and 60's by the famous "Hollywood Rat Pack" - Frank Sinatra, Dean Martin, Sammy Davis Jr., Joey Bishop and Peter Lawford. We are timeless in style and offer the service, food and atmosphere we know the "Rat Pack" would have enjoyed. Our style, service and view make Daniel's the perfect place to enjoy a "Classic Martini". Whether you're on the 21st floor in Bellevue or enjoying the view from the shores of Lake Union or Lake Washington, Daniel's is the place to be.

Recipe for the Daniel's Signature Martini

• 3 oz. Tanqueray Ten Gin or Level Vodka
• Splash of Dry Vermouth

Method:
Combine ingredients in a shaker filled with ice. Shake for 30 seconds and strain in a chilled Martini glass. Garnish with three olives or a lemon curl.

Sip and Enjoy!

Enjoy a Daniel's Signature Martini

The "Italian Style" Eggs Benedict served at Spazzo.

Come enjoy our new Italian Brunch at Spazzo Italian Grill & Wine Bar

Whoever said you can never have too much of a good thing was obviously talking about Spazzo Italian Grill and Wine Bar. We are currently featuring Brunch on Saturdays and Sundays from 10am until 3pm.

Enjoy specialty cocktails like the Spazzo Bloody Mary, Bianco d' Uovo (Gin, egg white, San Pellegrino Aranciata, lemon and lime juice) or the always appealing Bellini. Fall in love with our delicious warm fritters while choosing a delicious, authentic Italian meal. Football fans, rest assured, you don't have to sacrifice the game for a great meal! Cheer your favorite team on courtesy of the plasma televisions strategically located throughout the bar.

Spazzo has a great atmosphere for weekend brunch. So come early or come late and join us for Brunch from 10am until 3pm.

Brunch with Spazzo Chef Peter Kelly

Learn his method of the perfect Wild Mushroom and Goat Cheese Omelette

"Hey Chef, what's happening at Spazzo Italian Grill & Wine Bar?"

Chef Peter: Since we opened in April we've been extremely busy with all kinds of activity going on.

Tell us about it!

Chef Peter: We got off to a great start right out of the gate. We had planned a "soft" opening but we had guests lined up out the door to get in. Incredible response! Everybody got in and they all loved our new facility.

What else has been happening at Spazzo?

Chef Peter: Our outside deck has been a great spot for "al fresco" dining all summer. We received great feedback on our ongoing seasonal menu changes and the wine bar has been a big hit for local business people, shoppers in Redmond Town Center as well as the local community. I think that the city of Redmond wanted a fun spot to sip great wine and share some great antipasto. Now they've got it!

Wow! Sounds great, tell us more about the menu.

Chef Peter: We change the menu all the time to really focus on what's fresh and seasonal. We've had a great summer run with heirloom tomatoes and lots of fresh fish. As fall approaches, we are starting to get in an incredible supply of wild mushrooms and I'm starting to get a few stews and roasts going in the kitchen. It feels great knowing that I can change the menu on a whim, or when a vendor shows up at my back door with something special. That's what I really like about Spazzo, the ability to get creative and share that with our guests. Plus, I work with our team of wine experts to pair the perfect wines with the new menu items.

Awesome! Now what about that wine list?

Chef Peter: Well, we like to focus on interesting wines from the Northwest and particularly the wineries that have set up shop near us in Woodinville. You should really talk with our Sommeliers, Elton and Scott, as they are the true experts. But what I do know is that we've got over 50 wines by the glass, and some great "flights" so that you can sample several wines at a time and decide for yourself which one you like best.

So now you've got lunch, dinner and brunch. What else is there?

Chef Peter: We are in the early stages of planning our new private dining room menu. We should be up and running in early 2008. The room will seat about 75 or can broken up into a couple of more intimate rooms. These will be great for business lunches, family gatherings and any other festive occasion. We'll be serving our great Italian menu with a few special touches. We are also getting ready to get our winemakers events going again. We will do a couple of dinners and "reception" style events for sampling food and wine.

Thanks Chef, can't wait to get back to Spazzo Italian Grill & Wine Bar.

Spazzo Italian Grill and Wine Bar's Wild Mushroom and Goat Cheese Omelette

• 2 oz. Olive oil
• 3 Eggs (beaten)
• 1 oz. Laura Chenal goat cheese
• 4 oz. Mushroom filling (see below)
• 1 Parsley sprig

Mushroom filling:

• 2 oz. Olive oil
• 4 oz. Mushrooms
• Dash. Salt and pepper
• 2 tsp. Fresh chopped thyme
• 1 tsp. Grated lemon zest
  
  Warm olive oil in sauté pan. Add mushrooms and sauté until softened. Season mushrooms and add to omelette.

Method:

Warm omelette pan and add olive oil.

Add the eggs and stir to cook evenly, flip to other side.

Add the mushroom filling and the cheese, tri-fold onto warmed plate.

Garnish with parsley and serve immediately.

Spazzo's Wild Mushroom and Goat Cheese Omelette

The Bar at Revolution Bar & Grill

A New Happy Hour at Revolution Bar & Grill

We've revamped Happy Hour at Revolution Bar & Grill! Enjoy great prices on food and drinks from 5:30pm until 8pm, seven days a week. All beers on tap are $2.95 and wines by the glass are $3.95. Miller and Miller Genuine Draft are only $1.95. Specialty drinks including martinis, mojitos and the bartender's margarita are only $4.95.

If you get hungry, we offer great prices on some of our favorite appetizers and entrees, including a Classic Caesar Salad with grilled chicken, Revolution Fish and Chips, Revolution Burger and Filet Mignon Steak Strips. Every food item on the Happy Hour menu is discounted $3.00 off of our regular menu price.

The Seattle Center is centrally located so whether you're in the area for a conference, sporting event, concert or just unwinding after work, come check us out at Revolution Bar & Grill. Happy hour is offered before events and would be a great way to sample our delicious food and over 50 beers on tap!

2007 Awards - 3rd Quarter

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