This
year marks the 14th anniversary of Daniel's Restaurant, a charming
and elegant
dining destination in the village of Hamburg. What makes Daniel's
so good? It isn't the warm ambience, attentive service or the balanced
wine list - although those factors do matter. In the end, it's
the remarkable food that customers keep coming back for. That,
plus Chef Daniel Johengen's 25 years of cooking experience and
his passion for quality, freshness and flavor.
"My philosophy is simple," says Chef Daniel.
"I want our guests to sit back, unwind and feel like they are dining
in my home. We strive to give the utmost attention to the food,
service and atmosphere for an unforgettable dining experience."
Located in a former residence, the 14 tables
are set with Riedel Stemware and lit with glowing, hanging glass
pendants. Artful fresh flowers accent the serene dining room. The
chef and designer appear to have reached a perfect understanding.
At Daniel's everything is made from scratch,
using only fresh ingredients. "I never use powdered mixes
or bases,"
says Daniel. Meats and seafood are portioned in-house. All of the
salad dressings, pasta and desserts are made from scratch. Even
the dinner rolls are made everyday.
Because of the wishes of loyal, repeat customers,
some items have been on the menu for over 10 years. The Escargot
in a Fresh Pasta Sheet with Roasted Garlic Butter, Baked Goat Cheese
with Balsamic, Grilled Onions and Citrus Vinaigrette over Greens,
and the Angel Hair Pasta with Wild Mushrooms and Madeira Cream
are just a few of the appetizers that never change. Some of the
most requested entrees are Filet Mignon wrapped in Bacon with Roquefort
Butter, Potato Pancake and Red Wine Sauce, Breast of Duck with
Pear Puree and Raspberry Sauce, Veal Tenderloin with Roast Lobster
Tail and Lobster Sauce, Horseradish Crusted Salmon Fillet over
Garlic Mashed Potatoes with Leek Cream Sauce, and Daniel's version
of surf-n-turf - Rack of Lamb with Sea Scallops.
While the basic
menu items stay the same, there is a seasonal flair to this hands-on
chef's list of daily specials. Seasonal ingredients include fiddlehead
ferns, fava beans and morel mushrooms in the spring. Fresh soft-shell
crabs are featured from late May until early September, and local
produce is used in many appetizers, entrees and desserts. Late fall
brings heartwarming ragouts and braises. Roast Loin of New England
Venison is a wintertime favorite.
The wine list has been carefully thought out
to complement the menu. There are numerous selections of white
and red wines, both foreign and domestic.
Open Tuesday though Saturday for dinner, Daniel's
is only minutes from Thruway Exit 57 and a short drive from downtown
Buffalo. Reservations are recommended.
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