Daniel’s is an upscale steakhouse that fits right in with its well-heeled Coral Gables crowd—though it’s easy to imagine this celebratory spot being a hit in any major city. That’s thanks to culinary director Daniel Ganem’s impeccable steak program, complemented by a menu of inventive and comforting American classics, plus Gioia Hospitality’s warm and refined brand of European-inspired service.
The vibe: Tastefully expensive. From happy hour through closing, Daniel’s is packed with the suited after-work set, martini-wielding groups and couples cozying up over a rare cut and a bottle of red. Off the side of the entrance, the bar area is likewise buzzing, with a slightly more casual crowd. The whole restaurant feels festive and sleek, with a massive glass wine cellar and a beautiful open kitchen that help divide the space into more intimate zones.
The food: Everything I’ve ordered has been exceptional, from the smooth and creamy caramelized onion dip topped with Umai Kaluga caviar to the Florida Oysters Rockefeller made with crisp and lightly sweet Skipper Sweets, watercress and malabar spinach. Each cut of steak has been carefully selected, and you can read up on their origins on the very thorough placard placed on your table—my favorite is the Australian Margaret River Wagyu NY Strip done medium-rare. Fresh catch, like a bright Florida Keys red snapper dish, and sides like corn pudding and twice-baked potato, make for excellent accompaniments to what will inevitably be a decadent meal.
The drink: The Daniel’s Martini arrives as a deconstructed service with olives, lemon peel and a vial of brine arranged on a silver platter alongside your coupe and carafe of martini on ice. Other cocktail highlights include the lightly tart Prickly Pear Margarita and the Mr. A Negroni #3, which gets a nice, rounded mouthfeel from the coconut-washed Campari. Do explore the deep wine list, which earned Wine Spectator’s Best Of Award of Excellence in 2025.
Time Out tip: Don’t skip the housemade sauces—I’m partial to the Exotic Peppercorn and Bearnaise, though you should definitely enjoy your steak on its own, too.