Daniel’s has just opened at the former location of Canyon Restaurant in Fort Lauderdale serving classic steakhouse dishes with a focus on fresh and local ingredients from Florida farms.
Daniel's came about as a passion project by Thomas Angelo, the founder of Gioia Hospitality Group and co-owner of New Times' Best Restaurant in Coral Gables, Fiola Miami. Since he raised his children in Fort Lauderdale and has a deep connection to the city, he always knew he wanted to bring his hospitality experience to the neighborhood.
“My daughter and I are excited to bring Daniel’s to Fort Lauderdale, a place I’ve called home for over 25 years," he tells New Times. "This project is deeply personal for me, as it reflects not only my passion for food, but also my commitment to highlighting the incredible farmers, ranchers, and seasonal produce of Florida. I raised my family here, and now, I get to share a piece of that with the community by creating a steakhouse that truly feels like home.”
As a steakhouse inspired by the diverse cuisine and farms of Florida, it was important for executive chef Daniel Ganem, the hospitality group’s culinary director, to source from local farmers in Florida as much as possible. Ganem tells New Times that he has fond memories of his childhood while picking strawberries and learning more about Florida's produce, but he believes there's still not enough awareness of how high quality it is.
"The restaurant is an ode to the Florida farmers, ranchers, and fishermen," he explains Angelo's vision. "We are putting our own twist on a steakhouse, making something special that's showcasing the Florida ingredients, and also the Florida culture."
Prime Steaks, Produce, and Seafood From Florida Land and Sea
Chef Ganem has crafted a menu for Daniel's that centers around high-quality, locally sourced ingredients, including prime steaks and American Wagyu from North Florida ranches, as well as an array of locally sourced fruits and vegetables.While steak is the highlight of the menu, the chef also has placed utmost attention to fresh seafood dishes, even sourcing Skipper Sweets oysters from the Florida Panhandle and hog snapper from the Florida Keys.
"I also wanted something that's super light on the menu," says Ganem. "Get the best tomatoes, the best fennel, something really nice and fresh. Most of the time, when you go to a steakhouse, it's super hearty, so I wanted to add a lot of freshness into the mix. You can come in one day if you want a beautiful brine Wagyu or grass-fed steak, or you can have a beautiful and fresh salad or fish."
With plenty of options on the menu, some highlights include the hamachi crudo with strawberries, Florida burrata, Wagyu, and pearls, as well as the beef Wagyu tartare with Kaluga caviar, the Joyce Farms half-toasted chicken, and the braised Suwannee river Wagyu beef short rib. Some of Ganem's recommendations include the pastrami and bao buns made with Suwannee River Wagyu brisket, and the foie gras crème brûlée.
"It showcases the Florida Keys in a foie gras dish," says Ganem. "So you have a coconut powder that represents the waves crashing into the rocks and the sands, which will be the toasted coconut and the mango, and then the Florida Key will be the crème brûlée with the foie gras. So it's a beautiful dish, nice and sweet with a savory aspect to it."
Florida-Inspired Cocktails, Including Nods to Canyon Restaurant
Ganem's menu will be complemented by an elevated bar program curated by wine and beverage director Daniel Bishop. Signature cocktails are categorized into five categories: martinis, shaken, stirred, reserve, and non-alcoholic. Highlights include the "Stranahan Sour," an ode to the Stranahan Family House in Fort Lauderdale, and the "Canyon Margarita "and "Paloma," which are both nods to the former Canyon space where Daniel’s is located.“The focus on Florida extends to our beverage program,” says Bishop. “From locally brewed beers to handcrafted cocktails that celebrate our roots, we want guests to feel that connection to the state’s rich offerings with every sip.”
Its Florida-centered concept is also deliberately apparent in the design. The dining room blends intimacy with upscale dining by using dark green banquettes, walnut wood tables, and elegant chandeliers. There is also artwork by local artists adorning the walls, including a series by Naples-based photographer Michelle Tricca celebrating the legendary "Florida cowboys" and historical images of Fort Lauderdale.
"The goal is to push for greatness," adds Ganem. "Having something in Fort Lauderdale is something Mr. Angelo has always wanted to do, so, hopefully, the venue can be a staple in the community, a staple in the state, and a staple in everyone's heart."
Daniel’s. 620 S. Federal Hwy., Fort Lauderdale; danielssteak.com. Open Tuesday and Wednesday from 5 to 10 p.m. and from Thursday through Saturday from 5 to 11 p.m.
