Cooper’s Hawk Winery & Restaurant — Restaurant in Dania Beach

Danielle o’Neil!!!!The service provided by our server was nothing short of exceptional, creating an experience that elevated the entire dining occasion to something truly memorable. From the moment we were seated, it was clear that we were in the hands of a professional who not only knew the art of service but also understood the nuances of creating a personalized and warm dining experience.

Our server greeted us with a genuine smile, introducing themselves with a friendly yet unobtrusive demeanor. They struck the perfect balance between professionalism and approachability, making us feel immediately comfortable. Their knowledge of the menu was impressive—every dish was described with such detail and enthusiasm that it was evident they had a deep understanding and passion for the cuisine. When we inquired about certain dishes, they didn’t just give us the standard description; they shared insights about the ingredients, preparation techniques, and even the chef's inspiration behind the dish. This level of detail helped us make informed decisions and added a layer of appreciation for the meal we were about to enjoy.

What truly stood out was the server's attentiveness. Throughout the evening, they anticipated our needs without us having to ask. Our water glasses were never empty, yet refills happened so discreetly that they never interrupted our conversation. When our wine was running low, they noticed just in time to offer another round, ensuring that our enjoyment of the meal was seamless. They were always present at the perfect moments—whether to check on how we were enjoying each course or to offer suggestions for what to try next—but they also gave us the space to enjoy our meal in peace, never hovering or making us feel rushed.

The pacing of the service was impeccable. Each course was delivered with perfect timing, giving us just enough time to savor each dish before the next one arrived. The presentation of the dishes was done with care, and our server took a moment to highlight the key elements of each plate, enhancing our appreciation of the chef's work. Even when clearing the table, it was done so smoothly and quietly that it felt like a natural progression of the evening, rather than a disruption.

One of the most impressive aspects of our server’s service was their ability to make us feel special. They remembered small details about our preferences from earlier in the meal, which they subtly incorporated into their service throughout the evening. This attention to detail made the experience feel tailored just for us. They also had a knack for reading the mood at the table—whether we were in the mood for a bit of light conversation or simply wanted to enjoy our meal quietly, our server adapted accordingly.

When it came time for dessert, their recommendations were spot on. Their description of each option made it impossible to resist, and their enthusiasm for the restaurant's signature dessert was contagious. When the dessert was served, it was accompanied by a thoughtful gesture—an extra scoop of the house-made ice cream they had mentioned earlier, simply because they thought we’d enjoy it.

Finally, the way Danielle O’Neil handled the end of the meal was just as gracious as the beginning. The check was presented discreetly, and they offered to package our leftovers with care, ensuring nothing was overlooked. They thanked us sincerely, and their parting words were a perfect blend of gratitude and warmth, leaving us with a lasting positive impression.

In every aspect, from knowledge and timing to attentiveness and warmth, Danielle O’Neil delivered an experience that was not only professional but also deeply personal. It was clear that they took pride in their work and genuinely cared about our dining experience, making the evening one that we’ll remember fondly for...

I have taken my family and friends to Cooper’s Hawk at Dania Pointe several times. After my sixth time there, last night , in approximately 18 months it has trended down in quality of food and service. The positive’s; always clean and well maintained lobby and dining room. Some of the food items are consistently good . In the case of last night, we were seated very close to our reservation and the drunken shrimp was outstanding. That’s where the positive experience ends. After being seated we were greeted by our server, Edith. Very pleasant and greeted us warmly. We ordered a bottled of flat water and asked for some sliced lime. Received lemons. She corrected the minor error. We asked for a gluten free menu for one of my guests which took 10 minutes to get. Baffled as to why it took that long but that appeared to be the tempo of her presence at our table. Long waits in between checking with us , which I believe was about two thirds through our mea long after the food runners delivered our entrees. I ordered the churrasco steak med. rare with Mary’s mashed potatoes and roasted broccolini and my other two guests ordered the 8 oz filets, medium rare, with roasted broccolini and Mary’s mashed potatoes. The entrees were delivered in timely mannner. The back of the house QA was clearly lacking. I Will explain why in a moment. Nobody from the front of the house ever came by to ask how our meal was until we were well past the halfway point of eating (we were never asked if our steaks were cooked to the proper temperature or our liking? etc.). The roasted broccolini was charred/burnt to the point the florets were black and could be crumble into ash. Nobody ate their broccolini nor had the opportunity to ask for a remake. My churrasco was rare, overly chewy and the bright red blood from the rare steak had filled the plate and permeated my mashed potatoes. Don’t get me wrong, I understand with a medium rare steak (how I actually ordered mine) this to be expected to a degree. The difference in size of the 8oz filets between my two guests was so stark, I asked one of my guests if he ordered a smaller size. For $46 I would expect an 8oz filet to be exactly that before cooked. Nowhere near the right size or even close to my other guest’s filet. Again, nobody bothered to stop by until very late in the meal after it was far too late to even bother with it. In contrast to this, the last meal where I brought six guests to dinner, was outstanding and the service was excellent. As a former restaurant owner and manager, I even poked my head and told the back of house team they had done an out job and nailed it, and made sure the front of house manager knew our server was outstanding . So what’s my point? Lack of consistency by a wide range in food quality, preparation and service across six visits has deterred me from returning. If you want patrons to pay appropriately $200 on a meal for three people have a great experience and want to come back, consistency is critical. I will not return to Coopers Hawk due to this lack of consistency as it’s a crap shoot of what you may or may not receive for one’s hard earned money. It is my hope that management and ownership will take this constructive feedback and make the appropriate changes invest in quality training, pay and keep my our top talent to ensure consistency of a great experience for their guests. By default, this will lead to happy visits who will return time...

Cooper's Hawk has always been one of our favorite restaurants, so we decided to return to celebrate our upcoming 12th wedding anniversary. It was another fantastic experience!

We started with a couple of our go-to appetizers: egg rolls and roasted Brussels sprouts. Both were delicious and the perfect start to the meal.

Since we’re wine club members, it was great to enjoy a bottle of wine from our saved inventory, which added a special touch to our celebration.

For dinner, we decided to try something different from our usual favorites. My husband went with the Jambalaya, and he absolutely loved it! He said it was full of flavor, and the portion was generous with a great mix of meats and seafood.

I chose the Country Rigatoni and was pleased with the large portion. I was worried there wouldn’t be enough sauce, but that wasn’t an issue at all! A few bites were a bit salty, but overall, the dish was great. The Italian sausage was a highlight, and I really liked how the chicken was thinly sliced. I do wonder if I could substitute the chicken for shrimp next time. 🤔

The only downside was the seating. The place was packed, and we ended up at a small table squeezed between a bigger group and a booth, which wasn’t the most comfortable. Our waiter, Lewis, did apologize for that though.

And speaking of Lewis, he was amazing! He was so attentive, friendly, and made the evening even better with his positive energy. You can tell he really enjoys his job and is great with people.

We ended the meal with a slice of key lime pie, and it was so good! The not too tangy filling was perfectly balanced with a sweet, buttery crust. Definitely a delicious way to wrap up the evening.

All in all, it was a wonderful anniversary dinner, and we can’t wait to return. Cooper's Hawk never...