Daniel’s Miami: Not Just Another High-End Steakhouse

Does Miami really need another high-end steakhouse? If it’s Daniel’s Miami, where guests are snapping up reservations to enjoy its exceptional food and warm, European-style hospitality, the answer is a resounding “Yes!”

Recently opening its doors in the former Fiola Miami space in SOMI’s “Sunset East” district, Daniel’s Miami is a sister concept to Fort Lauderdale’s MICHELIN Guide-recommended Daniel’s, A Florida Steakhouse. Both are owned by Gioia Hospitality Group founder and CEO Thomas Angelo, whose roots trace back to Puglia, Italy.

A Veteran South Florida Chef

Helming the kitchen at Daniel’s Miami is culinary director Danny Ganem, a Miami-born-and-raised Le Cordon Bleu graduate whose resume includes the one-Michelin-starred and Four Forbes Star Betsy Hotel; the Michelin Guide-recognized Fiola in Coral Gables; the Michelin Guide-recommended Daniel’s A Florida Steakhouse in Fort Lauderdale; and the prestigious Little Palm Island in the Florida Keys, a Relais & Châteaux property named among the “50 Best” by Condé Nast.

Some tempting starters at Daniel’s Miami include Florida Seafood Chowder ($29), with rock shrimp, red snapper, lobster, corn and potatoes; and Foie Gras Crème Brûlée ($31), with Hudson Valley foie gras, cashews, toasted coconut and mango. Another standout starter is Wagyu & Pearls ($28), an umami bomb of Arrowhead Wagyu beef tartare, black garlic aioli and Kaluga caviar served on fresh Brioche toast.

Sourcing the Very Best Steaks

Steaks and chops are the stars of the menu at Daniel’s Miami, as one would expect. Options range from a 10-oz. Irodori Creekstone Wagyu Skirt Steak ($59) to a hefty 32-oz. Australian Margaret River Wagyu Tomahawk ($285). Every order is grilled to perfection and served with a selection of handcrafted sauces.

“Our steak program is built on partnerships with some of the most respected ranchers and cattle producers in the world, from the grass-fed pastures of Australia to the heritage cattle farms of North Florida,” Angelo says. “They share our commitment to uncompromising quality.”

Pasta, Seafood and Satisfying Sides

Daniel’s menu offers plenty of pasta and vegetarian-friendly options, too, as well as a variety of seafood dishes such as Grilled Canary Island Branzino ($65), Lobster Fra Diavolo ($85) and Florida Keys Red Snapper ($46).

Side dishes at Daniel’s Miami satisfy every taste and complement every meal. A mouthwatering Corn Pudding ($16) made with sweet corn and crème fraiche is a must, as is Daniel’s Maine Lobster Mac & Cheese ($38), a luscious mix of Lumachine pasta and cave-aged Gruyere, aged Cheddar, Parmesan and Red Leicester cheeses. Florida Rosemary Fries ($14), served with Parmigiano Reggiano and onion ketchup, are a tasty accompaniment to any meal.

Those same fries are also available at the Bar at Daniel’s, the restaurant’s more casual corner outfitted with a couple of TVs for sports fans. Here, Angelo says, “guests can enjoy Chef Danny’s famous Double Patty Smash Burger, our signature Cacio e Pepe and a selection of other delectable dishes while catching their favorite teams on TV.”

One of Florida’s Best Wine Cellars

No steakhouse worth its salt would skimp on its wine selection and Angelo says Daniel’s Miami is recognized as having one of the very best wine cellars in the state of Florida, curated by wine and beverage director Daniel Bishop.

“Our 1,800-label wine cellar boasts wines from every corner of the globe with deep vintages of Italian, French, Spanish and American wines in virtually all categories,” Angelo says. The restaurant charges an $85 corkage fee for those who want to bring their own bottles. But with wine markups lower than most other steakhouses, and such a thoughtfully curated wine list,

Angelo says most patrons welcome the opportunity to select from Daniel’s own cellar.

Angelo isn’t the only one in his family with a passion for hospitality; his daughter Kassidy is managing director of Gioia Hospitality Group, where she collaborates closely with her father and the Gioia team to oversee day-to-day operations at Daniel’s Miami and Daniel’s Fort Lauderdale. “She also co-manages our importation of high-quality Italian products, such as olive oil, pastas, and nuts,” Angelo says.