Fort Lauderdale hasn’t traditionally been known as a hub for high-quality restaurants, but that narrative is quickly changing. Over the past few years, standout establishments like Maas at the Four Seasons, The Katherine, and Larb Thai Isan have raised the city’s culinary profile. Now, you can add another gem to the list: Daniel’s, A Florida Steakhouse, located at 620 S. Federal Highway. This exciting new restaurant makes the 90-minute drive from Miami worth it.
The name might seem unconventional—why “A Florida Steakhouse”? But the concept becomes clear when you experience their commitment to sourcing the best local ingredients. From beef raised on North and Central Florida ranches to fresh seafood from the Florida Keys and produce from Homestead, Daniel’s champions Florida’s bounty. The result is a menu crafted with care and executed with precision.
Daniel’s is operated by the Gioia Hospitality Group, led by Thomas P. Angelo, the visionary behind the beloved Fiola in Coral Gables. Angelo was present during our visit, ensuring the operation ran smoothly—and it did. Open for just four months, the restaurant already boasts a packed house and a lively, welcoming vibe.
The space itself is upscale yet approachable. The narrow, slightly awkward entrance leads to a bar where patrons mingle, creating a buzz you’ll squeeze past to reach the hostess stand. Inside, the dining room seats about 100 guests and features walnut wood tables, green banquettes, and striking cowboy photography. A large open kitchen offers a glimpse into the culinary action, without overwhelming diners with aromas—a testament to their excellent ventilation system. A private dining room in the back seats 22 and doubles as overflow seating during the restaurant’s perpetually busy hours.
The culinary team is led by Chef Daniel Ganem, a South Florida native and former chef at NYC’s Quality Meats, now serving as Gioia Hospitality’s culinary director. Dayam Lopez helms the kitchen as chef de cuisine. Together, they’ve curated a menu so enticing it’s hard to choose where to start.
Our meal began with milk bread accompanied by Florida citrus cultured butter, followed by a delightful gift from the kitchen: homemade chips and dip, topped with caviar. From there, every dish showcased creativity and finesse. The hamachi crudo with avocado mint mousse was melt-in-your-mouth perfection. The wagyu and pearls featured Arrowhead Beef wagyu tartare with black aioli and Kaluga caviar atop a tempura shiso leaf—a true standout. The pastrami bao buns, made with Suwannee River Wagyu brisket, rye onions, and aged Gruyere with Thousand Island sauce, were a playful and delicious twist.
For the main course, we shared a prime 36oz Creekstone porterhouse perfectly cooked and generously fed our party of four. Non-meat eaters will find plenty of appealing options, including salads, fish, and seafood. The sides were just as impressive—especially the twice-baked potato crowned with caviar and Farmer Mike’s zucchini tataki in a Parmigiano Reggiano cream. The only letdown of the night was the black truffle cacio e pepe, which lacked truffle flavor and suffered from dry pinwheels that failed to hold the sauce. The fries, however, were delightfully crisp and exactly how fries should be.
Desserts continued the streak of excellence. Options include a red velvet cake with cream cheese frosting, a warm Valrhona chocolate chip cookie with Madagascar vanilla bean gelato (a touch too soft for my taste), and the showstopper: a whole Key lime pie with a graham cracker crust, sweet key lime custard, Italian meringue, and passion fruit purée, easily serving four.
The bar and wine program are equally impressive. Featured in Wine Spectator, the wine list is extensive, with highlights for every palate. We opted for a cabernet sauvignon from Cliff Lede, which paired beautifully with our meal. I also indulged in a passion star martini—a delightful cocktail that didn’t disappoint.
Service was another highlight. Our server, Jimmy, was enthusiastic, knowledgeable, and a testament to the excellent training evident throughout the team. Daniel’s, A Florida Steakhouse, has set a new standard for dining in Fort Lauderdale, redefining the city’s culinary landscape with its thoughtful approach and execution.
Recommended.
Happy dining,
Shanea
02/06/2025
