Set the Scene
On a quiet corner in Coral Gables sits a white restaurant with three arches and the name Daniel’s Miami written in cursive above it. It’s not showy, and it’s not attention-seeking. It’s classy, and it confidently knows that it doesn’t need all of the glitz and glamour to attract diners.
Inside, the dark woods and velvet seating are reminiscent of a classic steakhouse. The golden Murano glass chandeliers, the expansive (and impressive) wine wall behind glass, and the open kitchen are not. I love how the latter made the dining experience feel more immersive. Salsa music and Enrique Iglesias’ top hits kept the dining experience fun. Between the delicious food, lively ambiance, and impeccable service, it’s no wonder Daniel’s Steakhouse ranks ninth among steakhouses in North America.
What’s the Food Like?
For being only six months old, Daniel’s was packed with diners even on a Tuesday evening. I quickly understood why. If there’s one thing you take away from this piece, it’s to please not reject the house bread. I am still dreaming about the warm bread with whipped butter and honey. You’ll thank me later.
I wasn’t planning to order the Florida Blue Crab Cake, but the waitress said it was one of the most popular items on the menu. Rather than have FOMO, I ordered it and then thanked her endlessly. The Florida Blue Crab Cake has a crispy panko-like outer layer topped with Kaluga Caviar. Inside, it contains the perfect texture of Florida Blue Crab and Beacon Fisheries Rock Shrimp. The cake sits on a bed of crème fraiche with Meyer lemon droplets decorating the plate. The presentation is worthy of a photo.
The Cobia Ceviche was a refreshing, light dish that served as a palate cleanser. Cubes of meaty cobia came in a glass bowl with leche de tigre, a citrusy marinade. Habanero provided a spicy kick to balance the tangy flavors, and the crispy chickpeas were a unique (read as: delicious) way to add a crunch to the dish. It was just the right proportion of fish to sauce.
The Florida Keys red snapper atop couscous and a tomatoey-pepper sauce showcased the chef’s ability to creatively combine different flavors. A fish commonly found on several menus finally stood out.
The 10 oz Australian Stone Axe Hanger Steak was served at an ideal temperature so that every bite was warm. It came with chimichurri and an adorable miniature dog statue that held the salt and pepper. It was charred on the outside for a flavorful crust and rare on the inside. It was perfectly salted to enhance the flavor without overwhelming the dish, and I was pleased that it was juicy and not dry.
A side of the Maine Lobster Mac and Cheese is a must. It’s made with Gruyère, aged cheddar, Parmesan, and Red Leicester cheeses. It's gooey and delicious.
Because dessert goes into a different stomach, I ended my meal with the cookie skillet. A small skillet came out with a decadent warm chocolate chip cookie and a scoop of vanilla ice cream on top. It was the perfect size for two people.
What Can We Expect From the Drinks?
I’d say Daniel’s specializes in both wines and cocktails. I ordered a glass from their reserve wine list, which did not disappoint. Their non-reserve list is extensive, and there is sure to be a winner for every palate and preference.
I also tried their Prickly Pear Margarita. It was so delectable I almost drank it like juice. It’s refreshing, so I’d recommend starting the meal with it. It would pair well with the ceviche. It’s made with Patron Reposado, Patron Citronage, prickly pear, lime, habanero, pineapple, and Tajin, but it’s neither too sweet nor too spicy.
Final Thoughts
Daniel’s ranks at the top of my list and will undoubtedly be a restaurant I recommend to others. I envision it becoming a Miami staple. The service was attentive, yet not overbearing, and that didn’t go unnoticed for a moment while I was dining. For any leftovers guests would like boxed, the staff boxes them, places them in a bag, tags them with a number, and leaves them at the host stand for pickup as you depart. For someone who truly despises sitting by my takeaway bag and then carrying it through the restaurant as I exit, this was one of the highlights of my dining experience. The staff’s recommendations were on point, and if I haven’t said it enough, the food is memorable in the most positive way.
Fast Facts
Location: 1500 San Ignacio Ave, Coral Gables
Cuisine: Steakhouse
Pricing: $$$
Takes Reservations: Yes–via Resy
Our Favorite Drinks and Dishes on the Menu: House bread with whipped butter and honey, Florida Blue Crab Cake, Australian Hanger Steak, Maine Lobster Mac & Cheese, Prickly Pear Margarita
The Attire: Business casual or upscale attire; think collared shirts, trousers, and dresses.
Hours: Lunch Tuesday to Friday: 12–3pm; Brunch Sunday: 11:30–3:30pm; Dinner Monday 5:30–9pm; Tuesday to Thursday: 5:30–9:30pm; Friday and Saturday: 5:30–10pm; Sunday: 5:30–8:30pm; Happy Hour Monday 5-6pm; Tuesday to Thursday 4-5pm.
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Coral Gables, Florida, United States
