Did you not get a burger that has their signature sauce on it? They have a kind of mayo-whip-something house sauce that is on most of their burgers that is amazing, and what really makes the burgers there.

As far as the people saying Daniel's isn't worth the money...Yeah right. I've been to probably 10 or so more expensive steakhouses, and maybe two were as good. Their steaks aren't even all that expensive, ($45-$60 for most of them) in the scheme of steakhouses. (Anybody calling something like Outback a steakhouse needs to shut it, that's like saying McDonald's is gourmet.) I've been to Daniel's probably 15-ish times and the service has always been above reproach, and never pretentious. It's definitely a service based upon very fine dining, though; and I've been there with a couple of different people that felt it was pretentious or snobby afterwards, but that had to do with their inexperience in true fine dining atmospheres and not yet being comfortable with it. It was in the eye of the beholder, in other words; and I suspect that may be the case with others that feel Daniel's has pretentious service, but that's just a guess..

Ruth's Chris, on the other hand, claims high-end steaks by smothering them in butter. Only been there once, but if I want an average cut of beef smothered in butter for flavor, I can do that in a skillet on my stove with a short trip to Safeway. That's how it was the one time I was there, anyways.

Just based on my experience, the few times I've been to Daniel's, I've never been impressed. And it has nothing to do with "not being comfortable with fine dining atmospheres". I've ate at fine dining, 4 star restaurants in my life and most of those places didn't have the under current of arrogance and pretentiousness (let alone the underwhelming quality of food for the price) that Daniel's on Lake Union had.

I'm glad for you that you haven't had the same experience but please don't bunch the rest of us that have not had a good experience as somehow being "not experienced" (see: refined) with a fine dining experience.

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"WE ALL WE GOT! WE ALL WE NEED!"

Hahahahaha!

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13 Coins is super overrated, especially the one next to the Seatac airport. Paid 29 bucks for some Duck and I only got probably an ounce or two of stringy tough meat attached to the bone. I sent it back and just ate my soup and left hungry.

Aros, there are several levels of "fine dining"; all I'm saying. What did you find pretentious about their wait staff? Point out some specifics; I'm honestly curious.

Is a $40-50 steak that much better? Took my ex around Pike's Place and popped into a nice looking restaurant, I think on Stewart street? My damn steak was $60-70. I couldn't believe it. And the tablecloth? A sheet of paper and they provided crayons for you to doodle and ish. Ridiculous.

Edit: Guess the place was called "94 Stewart" and have since shut down.

I agree there are several levels of fine dining. In my experience, I found the waiters stuffy but the last time I was there (and it really is my last) I was pretty taken back by our waiter's attitude. I had brought a bottle of wine that I wanted to share with our dinner. It was a gift from a dear friend. I can't recall what he said exactly but the waiter made some comment about the wine - and my taste in wine - that was a clear shot at what he perceived was a lack of taste in wine. Now granted, I've never professed to be a wine snob (wine lush yes, wine snob no) but this wasn't a $9.95 bottle of Merlot.

I didn't want to make a scene, I just wanted a nice meal with my wife. So I pretended not to hear or understand his jabs. The meals came and we both were totally underwhelmed. The service was terrible (apparently he assumed I wasn't a big spender due to the wine I brought) and the steaks were absolutely nothing special. In the end, his assessment was prophetic. I gave him a very shitty tip and it was quite frankly the best part of the evening.

I will never, ever go back. Now Chandler's Crab House a few doors down, has always been a delight. The food is excellent, the prices are fair, the staff friendly and the views are every bit as good as Daniels.

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"WE ALL WE GOT! WE ALL WE NEED!"

You weren't talking about this guy, were you, Todd?

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Funny, the same people own & run Chandler's as do the Daniel's Broiler restaurants. I've never had anything but a stellar experience at Daniel's.

Obviously Todd has a much higher standard for fine dining. Maybe you should just stick to Applebees, that sounds about your level.

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That's him!

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"WE ALL WE GOT! WE ALL WE NEED!"

Methinks you're reading a bit too much into experiences I said I had with some people in the past.

Ok, to clarify, Todd - I wasn't saying that was the case with you, (not knowing fine dining) I was merely saying that I've known a couple people in the past where that was a first for them. If you thought I was insulting you like Absolut does, I'm sorry, I didn't mean it that way and I hope no offense was taken; or at least that it was removed after my clarification.

Never had a problem with Daniels. And, on the list of potential places that reek of pomposity(is that a word?), it wouldn't even crack the top 10. But I dig the whole shtick and ritual of fine dining. There are legitimately waiters(or servers as they like to be called) like the Ferris Bueller guy, and it ruins it for all the outstanding ones. I'm an utter steak snob, so I can always find something to complain about, Canlis aside, best steak I ever had.

Canlis is from what I hear, to what all others are judged. Also FWIW I hear that Leschi Daniels is the better of the three.

The one thing I've learned over the years about steakhouses is that you can't judge them by one single visit. Sure, the supposedly top-tiered ones should be consistant at a high level, but not all cows, cooks and wait staff are created equal. Those of you that were completely disappointed in your experience at xyz restaraunt that one night could have maybe eaten there the next night, and it would have been a complete 180. I've eaten at a steakhouse or five through the years where I've proclaimed "This is THE place!" Then you take all your friends or family there for a big special dinner with your gleaming endorsement, and the whole night was a disaster from the food to the waiters... and there you are, all embarassed. If there was some place that I had deemed excellent on my first visit, then was disappointed the next time, I will usually give 'em another shot. If they let me down again, I'm usually done, because it more than likely shows a lack of consistancy. And who ragged on Sea-Tac 13 coins? For what they are, and they ain't no Ruth's Chris and don't claim to be, they're pretty damn good! Had many post-clubbing drunken grub-outs there. Their Escargot is nummy!

And as far as Canlis? I would eat there if a few things converged, like I was in the area and was already wearing a suit and was loaded with cash (and probably a pretty good buzz to help part with said cash). I have heard stories of people being refused to be seated because of their stuffy-ass dress code... and these were people in nice slacks and shirts. Talk about pretentious.

This is straight off their website.

Q: Why is there a dress code?
A: Since 1950, Canlis has lived up to its reputation as the swankest, dressiest restaurant
in Seattle. Today, we maintain that tradition by requesting that men wear a suit
or sport coat (though we don’t require it in many areas of the dining room). Casual
attire? Not appropriate. The bottom line: Everyone likes to look good. In 1950, people
knew fashion and loved to show it. We ask our guests to help us keep that tradition
alive.

Ok, fine. But I'm a nice jeans and nice button-up shirt kinda guy (What they would call "casual") when I go out for a nice steak. I find I don't enjoy food as much in a suit. Wierd? Guess so. I'm just always uncomfortable in a suit, along with having to be careful that I don't blop some roux on my tie. If I didn't give a shit at all, Sweats would be the best! Lots of room for the 'ol gut to stretch, and then maybe I could actually finish my plate for a change. Hey, it did say a suit OR a sportcoat. Wonder how they'd feel about a gravy-stained light gray sweat-suit with a nice Herring-bone sportcoat (with some sweet brown wing tips of course... I mean, I'm not a savage! )?

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Seahawks 2012: Just the preview of things to come!

No worries Roland, I took offense a bit at the way you worded your post initially but realized you weren't singling me out by any means.

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"WE ALL WE GOT! WE ALL WE NEED!"

LOL...You crack me up...I'm with ya on the suit and steak deal. I've always said that if I was a billionaire, I would still prefer casual dress over the finest suits.

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"WE ALL WE GOT! WE ALL WE NEED!"

Good deal. Much love, broseph.

Damn, one of you must REALLY dislike what I said in here to change my title to Low Class Diner. At least have it be grammatically correct if you're going to punish me for a while. "Low-class" should be hyphenated. You can definitely change it back to what it was instead if you feel so inclined, however.