Based on 333 reviews, the restaurant has received a rating of 4.0 stars. Price $$$$
✔️ Dine-in ✔️ Takeout ✔️ Delivery
Address:
808 Howell St, Seattle, WA 98101
Phone: (206) 596-9512
Hours
| Thursday | 4–9 PM |
| Friday | 4–9 PM |
| Saturday | 4–9 PM |
| Sunday | 4–9 PM |
| Monday | 4–9 PM |
| Tuesday | 4–9 PM |
| Wednesday | 4–9 PM |
Menu
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Menu Photos
Photo Gallery
Order and Reservations
Reservations: opentable.com
Reviews
Gordon Mitchell
Toni & Jeff took exceptional care of us! It’s pricey, but it’s Daniels, what do you expect? The Spicy BBQ Prawns were good BUT LETS BE HONEST, the shrimp were very small for the price & PLEASE compliment the dish with warmed Sourdough, not the cheap French bread, no butter, no char, no nothing! You can do better than this, for $22 bucks you BYA you can do better. The calamari was also tasty, the lemon aioli was the perfect accompaniment! Again Toni & Jeff were the ultimate stars of our evening. We have found the Daniels in South Lake Union (food wise) is head & shoulders above this location. Maybe it’s a feeling that they can get away with going only 80% due to the fact they are located in a hotel! This shortcoming does reflect poorly on the brand though. Unfortunate.
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William Case
Great food and first-class service. The prices are premium, so expect an expensive night out. The filet mignon, bacon-wrapped New Bedford scallops, ahi tuna, brussel sprouts, and the calamari are all great. This is a nice place for a special occasion.
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Erik Oglesby
I can’t say enough about Daniel’s Broiler located at the Hyatt Hotel in downtown Seattle.
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Stephaine Laury
Great steak, we shared one steak, so the picture is of half. It was more than enough for one person. The Brussel sprouts are nice and crispy with a little heat.
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Ummer Shervani
Everything out here is delicious. There isn’t anything which we tried deserves anything less than 4. If you ask me this place serves the best steak , great ambiance, magnificent service and best wines .. You will totally love the experience , there by creating a memorable experience..
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James Wald
I already decided to eat here after checking into the hotel after a flight, as I didn’t want to go far for food. I started reading these reviews after ordering, and although there’s mixed experiences it seems I got lucky. I approached the hostess station just behind another guy looking for a meal, and we were both immediately told they were full and we could get food at the bar. This must be the crabby lady everyone has complained about – not the attitude you’d expect from a place of this caliber. Fortunately, Mariana provided outstanding service and she is why my experience met the bar they set with pricing. I’ve eaten a lot of wedge salads, and this one was delicious – especially due to their selection of bleu cheese. Crispy artichoke hearts were very good. I rarely eat dessert, but the pineapple lime sorbet caught my attention and I’m glad it did. It was a delightful combination of both flavors in every bite – the pineapple complemented the lime nicely and it was not tart.
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Morgann Henry
I booked the Rickhouse private dining space for an anniversary party to include heavy appetizers and a whiskey tasting. We had a party of 12 (the space can hold many more guests than that) and the staff was phenomenal. Manager Kay and bartender Daniel made us feel at home and shared their expertise with us on spirits and cocktails. Our whiskey tasting menu was superb, with delightful choices and an array of profiles. We had a fantastic time, fabulous food and cocktails/tasting menu and the service was beyond any expectation compare.
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Fabian Cruz
We had the lavender martini and grandeza margarita. They were both delicious and highly recommended. The bartender was wonderful and made our drinks to perfection!
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Matt Modesette
Thank you to Jeff for giving me the best experience. He walked me around your beautiful restaurant and went over your extensive wine and spirits menu. I had the pork chop and the second it hit the table I was asked to cut into it to make sure it was just the way I wanted. I have been to many steak houses and no one has ever asked for that to be done and I love it. I had the best time and can’t wait to come back!
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Danny Ramirez
The service was great, very attentive. But the rib eye was severely undercooked where i sent it back to cook it more because it was straight raw for a medium rare. I can tell the service team has to deal with the chefs poor skills or lack of passion. They asked me to cut the steak in the middle to check it was cooked properly. You don’t have to do that if you trust your chefs. Paying $80 for a ribeye and it coming raw is pretty bad. Change the chefs and this restaurant will be amazing.
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