Dinner Specials

This week's specials depart from the ordinary and promise to delight your palate. Available for a limited time, these culinary creations showcase Chef Pierre Jean's passion and extensive culinary training. Don't just take our word for it, stop in for dinner and see for yourself!

Appetizer

Sea Scallops

 Pan-seared scallops, porcini dust,  fennel, pepper-dew, aged balsamic, micro greens, and truffle vinaigrette

$15

Entrées 

Crab en Crusted Halibut Filet

Pan-seared filet of halibut, grilled vegetable risotto, Worcestershire-smoked tomato  sauce

$34

 Salmon Pasta

Baked salmon, sliced onions, wild mushrooms, tomatoes, asparagus, and angel hair pasta tossed with a roasted red pepper-chili cream sauce

$26

Rainbow Trout

Pan-seared rainbow trout, crab meat, shrimp stuffed baby red potatoes, and almond butter sauce

$27

Round out your meal with an order of Creme Brulee or our house dessert, Profiteroles. To make reservations, please contact us at 952-888-4447 or visit Open Table tonight. Happy Dining!

Thanksgiving

After a wonderful brunch and the beautiful weather today, we just wanted to take a moment to express our thanks. (It doesn't have to be November for one to be thankful).

Thank you to everyone who came out to celebrate their Easter with us. It was a wonderful time of seeing old faces, greeting new faces, and delighting everyone's expectations.

Thank you to all of our dedicated employees who spent their holiday with us. We appreciate all of your hard work and contributions each day. Without you, today could not have been as spectacular for our guests and their families.

We're also thankful for the wonderful weather. After the recent snowfall, we were still pretty skeptical about spring's arrival. Hopefully today confirmed that it is officially getting warmer!

Finally, we hope everyone had a wonderful Easter, and if you missed brunch today, stop in next Sunday. It won't be as extravagant as our holiday brunches, but we're pretty sure you'll be delighted.

Easter Brunch

Last week it felt like Spring was here! This week (especially given the snow we had yesterday), not so much. We are still looking forward to Easter Brunch, though! (And thankfully inside our beautiful tropical atrium, it always feels like springtime)!

To make your family's reservations, please contact us at 952-888-4447 or online at Open Table. 

SPRING!

This week, we finally got a taste of the delicious sunshine and warm, breezy weather, signalling the end of winter as we know it! After waiting nearly half a year for this moment to arrive, you could say she was a bit overdue. 

This week, we've already been grilling out, gone for some nice bike rides, enjoyed laying in the grass, and yes, I even (briefly) had shorts on. Now that it officially feels like spring, we're pretty excited about all the happenings in store at Chez Daniel. From beautiful weddings in our tropical atrium to our much-anticipated Easter Brunch, we're delighted to spend the next few months celebrating with you. 

Our champagne Easter Brunch will run from 10:30am to 2pm on Sunday, April 24th. An upgraded version of our weekly Sunday brunch, blending French and American favorites from both breakfast and lunch, our Easter Brunch will be priced at $34.95 for adults, $14.95 for kids 6 to 12, and free for children under five. 

A wonderful celebration and great kick-off for spring! Make your family's reservation today by calling 952.888.4447 or visiting Open Table. 

Tipping, Tipping, Tipping

Tipping is such a delicate subject. "How much to tip? In what situations does one tip? When is it acceptable not to tip?" are all big questions in the ongoing battle against gratuity faux pas.

One of our favorite local blogs, Twin Cities Restaurant Blog, broached an interesting question on Wednesday (March 30). Kristi Sauer, the blog's author, queried, "Do you tip when you pick up take-out food from a restaurant?"

Patrons want to give gratuity where it's due, but where does one draw the line? Servers weighing in on the issue have been divided in their opinions of both whether or not gratuity should be extended and at what percentage.

The poll from the blog was resting at 54 votes at the time of this posting, with the divisions as follows:

Yes - 22.22%

Sometimes - 29.63%

No - 48.15%

Have an opinion on this subject? Mosey on over to the poll and make your voice heard! Tipping on Take-Out Poll

Tough questions, right? So what if a restaurant removed your input on the matter of gratuity entirely? According to Kathie Jenkins' March 30th review from the Pioneer Press, Tom Pham's Wondrous Azian Kitchen does just that. Kathie warns, "You should be aware that a 20% tip is automatically added to the bill."

While this idea may be unanimously accepted by servers everywhere, I can't imaging many patrons going along with it. In fact, all five of the comments posted on the review were not in favor of this policy. Most sited the fact that there was a disincentive to provide good service if servers knew they were getting a standard 20% regardless. While I understand some great servers occasionally get the short-end of the stick tip-wise, I'm not so sure a blanket gratuity for all checks stands as a good work around.

So, what do you think? Tipping for take-out? Gratuity added to checks automatically without patron input? What are your comments on these, the latest in the myriad of tipping conundrums?