What to Order at Daniel’s in Coral Gables
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At Daniel’s Miami, every plate tells a story. A dish might tell the story of Florida’s farmers and fishermen, of heritage and hospitality, and of a team that knows how to make you feel at home while feasting like royalty.
Run by the father-and-daughter team of Tom and Kassidy Angelo of Gioia Hospitality Group, this Florida-inspired steakhouse does beef exceptionally well – but also much more.
Culinary Director Danny Ganem’s menu spans premium steaks and Florida seafood to housemade pastas, often showcasing ingredients from local farmers, fishermen and purveyors across the state. Sourced from the Florida Keys up to the Panhandle, Daniel’s highlights local dairy, meat, fish and produce, many of the producers and farmers credited by name right on the menu.
At the new Coral Gables location, Ganem channels both precision and playfulness with dishes that feel luxurious yet grounded in local roots. The philosophy is simple, and mirrors the ethos that made the Fort Lauderdale original a hit: celebrate Florida’s bounty while showcasing its potential with world-class cookery.
The Miami outpost of Daniel’s, A Florida Steakhouse debuted this summer in the former Fiola space, but it isn’t merely a copy-and-paste version of the Fort Lauderdale restaurant. There are brand new offerings only available in Miami, like a top-of-the-line prime rib, and even some holdovers from the Fiola days for their loyal fans.
Here are six must-try dishes at the new Daniel’s Miami.
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Farmer Mike’s Iceberg Wedge Salad
Start off with this Florida-fresh upgrade to a steakhouse classic. Daniel’s reinterprets the wedge salad with produce from one of its trusted partners. “We start with beautiful lettuce sourced from Farmer Mike [in Bonita Springs], then utilize Nueske bacon, beautiful cherry tomatoes, Valderon blue cheese and then top it off with housemade onion rings,” says Ganem. The result is a salad that’s crisp, creamy, smoky and bright, and a perfect prelude to some of the menu’s heavy hitters.
Suwannee River Wagyu Meatball
A recipe originally developed by Gioia Hospitality Group for Fiola, this dish pays homage to owner Tom Angelo’s Italian family heritage and remains on the menu at Daniel’s. Inspired by his mother’s family recipe, the Wagyu Meatball was created to spotlight local produce.
Made with wagyu sourced from Suwannee River Wagyu in Old Town, Florida, each enormous meatball blends mortadella into the mix for extra richness before being slowly simmered in housemade tomato sauce.
“To finish, we top each cast iron pan with a bit of burrata and provolone, which melts and creates the feel of a traditional cucina povera dish that would be served in the region of Basilicata where Mr. Angelo’s mother was from,” Ganem says, referring to Italy’s traditional “peasant” style of cooking that’s all about transforming available, often simple ingredients through care and technique.
Texas Strube Wagyu Prime Rib
Before opening in Coral Gables, the team embarked on a tasting journey to procure the best beef for this new dish that’s available exclusively in Miami. “We sampled prime rib from six different ranches located in both the United States and Australia. Based on the flavor testing, we ultimately decided to use Texas Strube Ranch Wagyu,” Ganem explains. The final recipe is layered with carefully calibrated spices, herbs, and the ideal ratio of fats and condiments to achieve the perfect crust.
Being mindful of waste played a role, too. “One of our primary objectives was to utilize the trimmings of beef before and after cooking, thereby minimizing waste,” Ganem says. With the prime rib, the beef trimmings are rendered back into the cooking process and later reborn as a melt-in-your-mouth French Dip sandwich, available all day at Daniel’s Bar.
Florida Keys Red Snapper
This light and vibrant seafood dish exemplifies Daniel’s commitment to Florida’s fishermen. “One of our objectives is to highlight the dedication of our ranchers, farmers, and fishermen in Florida,” Ganem says. The Florida Keys red snapper has become a staple on the menu for that reason, and it’s paired with fresh Sun Gold tomatoes, yellow bell peppers, zucchini, fennel, and a refreshing couscous-vegetable medley.
Daniel’s Wagyu Smash Burger
Daniel’s Bar was designed for drop-in guests who want a cocktail or a more casual dining experience (though experience has shown so far that even the bar seats are typically full at this instant hot spot). And with that has come a blockbuster smashburger offered all day for lunch and dinner at the bar only.
The burger is made with a double layer of dry-aged wagyu beef patties for an umami finish. Add Nueske bacon, crisp onion rings, Japanese mayonnaise, and a soft milk bread bun, and you’ve got one of Miami’s most impressive bar bites.
Foie Gras Crème Brûlée
No meal at Daniel’s is complete without this dish that’s been a menu staple since their first day in Fort Lauderdale. Silky, savory foie gras meets the crackle of brûléed sugar in this striking dish that Ganem created as a whimsical ode to his time as a chef in the Florida Keys.
“Coconut powder, cashews and mango are displayed on the plate, giving the guests the imagery of waves crashing onto the shore,” Ganem says.
Importantly, they also provide a sweet and salty balance that leaves guests in awe. Whether you order it as an appetizer (as intended) or as dessert (where it works just as well), one thing’s certain: you’re in for an only-in-Florida treat.
Lyssa Goldberg is a Miami-based freelance writer and content strategist. She loves telling stories about food, wellness, and travel, and you can find her byline in Parade, The Points Guy, U.S. News & World Report, American Way, Mashable, Time Out, and more. Follow her on Instagram and X. Follow Resy, too.
