This savory-sweet appetizer combines the richness of foie gras with the textural contrast of a crackled brûléed sugar top. Reviewers consistently note it as a standout starter that blurs the line between appetizer and dessert — silky, buttery, and over in a few bites.
Tips from diners
Order this as your first course — it sets the tone for the meal and the sweetness of the brûlée is a lovely palate opener.
Daniel's sources premium Australian Wagyu from Margaret River, one of the world's most prestigious cattle regions. The Tomahawk cut at 32 ounces is a showcase of intramuscular fat (marbling) that renders at the perfect temperature, creating a buttery, complex beef experience. Reviewers note the meat's superior quality compared to domestic prime.
Tips from diners
Order this medium-rare to experience the marbling at its best — it's what separates Wagyu from prime beef. A well-trained server will ensure correct temperature.
Available on the bar menu, this burger proves that fine-dining technique applies across price points. Two smash-style patties made from dry-aged wagyu beef are topped with crispy Nueske bacon, house-made onion rings, and silky Japanese mayonnaise on a toasted bun. It's steakhouse comfort food refined without gimmickry.
Tips from diners
Sit at the bar and order this burger — the bar menu offers excellent quality at lower prices, and you get to watch the kitchen work.
A luxurious riff on the steakhouse classic: sweet Maine lobster meat in a creamy sauce made from four premium cheeses (Gruyère, aged cheddar, Parmesan, Red Leicester). It's rich but refined — the lobster sweetness balances the cheese depth. Served as a side or standalone, it's a menu highlight that competes with the steaks for attention.
Tips from diners
Share this as a side — the richness is significant, but when split, it's the perfect complement to a steak without overwhelming your palate.
Daniel's demonstrates technique equity: the hanger steak receives the same meticulous 35-day dry-aging and careful cooking as cuts twice the price. At $65, this is the most affordable steak on the menu and is called out repeatedly as 'no better hanger steak in Miami.' The meat's texture and flavor reward the butchering and aging process.
Tips from diners
This is a steal at a fine steakhouse. Pair it with the caramelized onion dip as an appetizer and you have a complete, refined meal at under $100.
Opened in the former Fiola Miami space, Daniel's Miami is helmed by culinary director Daniel Ganem and has been ranked #40 among the world's top 50 steakhouses. The restaurant specializes in 35-day dry-aged Prime beef, Australian Wagyu, and a theatrical tableside prime rib service. The Demkota Heritage Elite beef program represents a commitment to sourcing from specific heritage ranches.
Book at least a week in advance for weekends. The restaurant fills with business diners and special occasion groups, but weekday reservations can often be secured day-of.
Ask your server about the wine program — the list is extensive and the sommelier can craft pairings for specific steaks. Budget $40-80 per person for wine pairings.
The bar area is more relaxed than the dining room and has its own excellent menu, including the smash burger and Cacio e Pepe. No reservation needed — perfect for after-work drinks and appetizers.
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