Danny's Steakhouse, Premium steakhouse in Chenggong Village, Taiwan.
Danny's Steakhouse is a steakhouse in Zhongshan District, Taipei, Taiwan, serving beef cuts sourced from the United States, Japan, and Australia. The restaurant has several private dining rooms alongside a main floor, making it work for solo diners and small groups alike.
The restaurant was founded by a chef who spent four decades working in meat preparation before opening it. That long background gave the place a clear direction from the start, focused on sourcing and handling quality cuts.
Danny's Steakhouse uses lychee wood to fire the grill, giving the meat a faint fruity smokiness that sets it apart from typical Western-style steakhouses. Diners often notice the subtle aroma as soon as the plate arrives at the table.
Booking ahead is a good idea, especially for groups of 4 or more who want a private room. Walk-in seats may be available on weeknights, but weekends tend to fill up faster.
The USDA Prime ribeye is dry-aged for 14 days in a dedicated room on the premises, which is something visitors can ask to see. Dry-aging at the restaurant rather than at a supplier means the kitchen controls every stage of the process.
The community of curious travelers
AroundUs brings together thousands of curated places, local tips, and hidden gems, enriched daily by 60,000 contributors worldwide.
