|
 |
|
MENU
To create the superlative food Samakow and Evans craved, the team brought in Chef Shari Lynne Robins
(their original chef at James' Beach) whose experience includes working with Eli Zabar at E.A.T. in
New York and opening Barney Greengrass in Beverly Hills. Some of the highlights of Danny’s menu are
the “Plunge” dip sandwich made with a choice of Certified Angus Beef corned beef, pastrami or roast
beef; daily soups such as matzoh ball, clam chowder and organic split pea; potato latkes with house
made apple sauce and Kobe Beef chili. Signature dishes like fresh made chopped liver with bagel chips,
turkey Reuben and crispy chicken off the French rotisserie draw in tourists and local celebrities
like Orson Bean, Anjelica Houston and Tony Bill. Danny’s also prides itself on carrying hard to find
specialty items such as Perona Farms Smoked Salmon, (rated # 1 by the Wall Street Journal), Fra Mani
Salumi, and Big City Red hot dogs. Salads include specialties from the deli case plus a generous
chopped salad, California Cobb and Thai steak salad to name a few. Dinner adds a variety of
delicious entrees to the menu mix, such as kasha crusted salmon, turkey meatloaf, grilled flatiron
steak and spinach & goat cheese blintzes. Freshly baked cakes, tarts, apple strudel,
cheese cake plus a hot fudge ice cream sundae are all too good to pass up. There are also two full
bars and Samakow and Evans, who have won the Wine Spectator Award of Excellence at James’ Beach 10
years in a row, are featuring an extensive wine by the glass list along with 8 beer taps and an
exciting wine and beer bottle menu.
|
EVENTS
