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Contribute Feedback What ConnieD likes about Daniel's:
Daniel’s is the first place I think of when fine dining is what we want. The food has always been fabulous, and our recent visit was our fourth. The beautiful room and fireplaces lend to the quiet warm ambience for your dining experience. The staff and servers are efficient without constantly hovering giving diners the ability to enjoy the food and to continue their conservation without interruption. View all feedback.
What ChristyC doesn't like about Daniel's:
We have dined at this restaurant twice and both times the experience was average for the price. As someone who tends to see the positive side of things, I must say that the quality of the food did not seem to justify the cost in my opinion. View all feedback.
Excellent food and atmosphere! If you're looking for a special night out, this is the perfect place to go!
Wonderful setting, I had the venison and wife had the cordon bleu, amazing food and service was very attentive and professional…excellent place
The service was outstanding and the food was wonderful for most of us, however, there are no deviations from the menu. One member of our party cannot eat certain things due to recurring kidney stones. Namely no spinach or potatoes. These items were in every plate of interest to this person. He finally settled on something he didn’t particularly want because the chef refuses to make any deviations to his menu. Very disappointing in this day and age when it seems everyone has different food allergies and problems they are trying to manage.
For over fifty years I have dined at this property. First as the Pink House and later as La Ferme and now as Daniels. Tonight my wife and I had just a wonderful dinner. Exceptional service and attention to every detail made for a great experience. We look forward to returning.
The food is unmatched in the Carson Valley. Not a high bar, I know. But the food truly is fabulous. My partner ordered the lamb shank, meat fell off the bone. Our waiter was Luke. We were familiar with him from another restaurant, but he now works here. He knows how to provide service when dinning out in a high end restaurant. Always on top of your needs, never in the way. Fully explained the charcuterie board.
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