Danny’s Steakhouse 教父牛排
58 LeQun 3rd Road, DaZhi 中山區樂群三路58號
I walk pass this restaurant everyday and always wanting to go for a steak meal. Had a few days off last week and yea good food is how I roll. When you looked into the restaurant from outside, you could only see the bar area and which mislead me into thinking that this restaurant is very quiet and no reservation is needed. Reality proved me wrong, on a Thursday night and the restaurant was 90% full.
Just like other top notch restaurants they serve sparkling or still water. The menu is straight-forward and meals are severed in 5 courses, from starters, soups to desserts.
Danny’s steakhouse doesn’t have a large selections on steak compare to the steakhouses I used to go back home. They have steaks in these categories: USDA Prime, US Top Cap, US Dry-aged and Australian Wagyu, two different cuts for each category. I was gonna go for the dry aged as usual but they only have the ribeye and it was in 10 oz portion which was way too big for me. Turned out that my friend and I ordered the two Top Cap cuts, then onto the starter, soup and side. it took us a while to order. Danny’s not only offers steak but other non-beef main courses, since there are always one or two in the party who don’t feel like beef that night.
The Sous Vide Abalone was so good that you couldn’t resist it at all, or Taipei has turned me into a abalone freak. The Teppan Scallop came in such a small portion which you gulped down in one bite. The Smoked Tomato Soup took me by surprise, I had never have such a rich tomato soup which also had a hint of smokey flavor to it. The Mushroom Cappuccino on the other hand wasn’t as good as the one they offered at Danny & Company.
We ordered the 8oz Ribeye Top Cap ( TWD 2500) and the 6oz Prime Top Cap (TWD 2800)
I would definitely recommend the Prime Top Cap and the Ribeye was disadvantaged on this occasion. Ribeye was cooked to rare with the recommendation from the manager, it was juicy and moist, along with a hint of aftertaste. The steaks were already lightly salted and which you can pair it with the roast garlic to give you this ultimate experience.
For the Prime Top Cap, it had this attractive pink juicy center and it was full flavored. I couldn’t help but this was so yummylicous . The steak was succulent yet with a balance aroma, or may be it was just that I haven’t had steak for too long.
We ended the meal with a caramelized pineapple turnover cake with truffle ice cream and carrot cake. This carrot cake was different from the ones I used to have, I would say I like the pineapple cake more even though it was on the sweet side.
This place is not to be missed if you have tried A-cut and Lawry’s