Daniel's is a fine dining steakhouse in Coral Gables, overseen by Culinary Director Danny Ganem, with a dedicated bar menu that runs alongside the main dining room.
The beef program centers on named-farm sourcing — Stone Axe Wagyu, Margaret River Wagyu, Rosewood Ranches, and Suwannee River Wagyu — drawn from grass-fed pastures and heritage cattle farms. The list spans a 32-ounce Australian Margaret River Wagyu tomahawk to a 22-ounce Demkota Heritage Elite cowboy ribeye dry-aged 45 days.
Beyond steak, the dinner menu includes a Florida blue crab cake topped with Kaluga caviar, Serenoa Skipper Sweet oysters at the raw bar, a lobster fra diavolo, and a bolognese made with pork, veal, and wagyu beef. The bar menu has its own identity, built around a double-patty smash burger and a cacio e pepe that have become signatures in their own right.
The room runs busy and social — a valet lined with luxury cars, a dining room that fills nightly with celebrations — and service stays polished without feeling stiff, even at these prices.
The beef program centers on named-farm sourcing — Stone Axe Wagyu, Margaret River Wagyu, Rosewood Ranches, and Suwannee River Wagyu — drawn from grass-fed pastures and heritage cattle farms. The list spans a 32-ounce Australian Margaret River Wagyu tomahawk to a 22-ounce Demkota Heritage Elite cowboy ribeye dry-aged 45 days.
Beyond steak, the dinner menu includes a Florida blue crab cake topped with Kaluga caviar, Serenoa Skipper Sweet oysters at the raw bar, a lobster fra diavolo, and a bolognese made with pork, veal, and wagyu beef. The bar menu has its own identity, built around a double-patty smash burger and a cacio e pepe that have become signatures in their own right.
The room runs busy and social — a valet lined with luxury cars, a dining room that fills nightly with celebrations — and service stays polished without feeling stiff, even at these prices.