Daniel's, A Florida Steakhouse

Daniel’s is a steakhouse with Florida flourishes - Review - Miami - The Infatuation

"The full name of this restaurant is “Daniel’s, A Florida Steakhouse.” This sounds like a memoir a steakhouse might write, but it’s also an accurate description of the place. Daniel’s tweaks steakhouse staples with local ingredients that hit a sweet spot between noticeable and overwhelming. Key lime dijonnaise in the shrimp cocktail. Little bits of orange zest mixed into the cultured butter that comes with the milk bread. A tart key lime pie alongside the steakhouse-mandated slice of cake on the dessert menu. These unexpected Florida flourishes—plus strong martinis and back-slappingly enthusiastic service—make Daniel’s one of Fort Lauderdale’s best upscale options. If you want to dress up a little and celebrate with a ribeye, or convince your parents that there’s more to this world than just Morton's, do it here. Food Rundown Milk Bread This tiny loaf is so airy it might not even register on a scale. But what we really love about it is the cultured butter, which has enough orange zest mixed in to taste with each bite. PlayMute video credit: Ryan Pfeffer Loxahatchee Baby Romaine Basil Caesar More deconstructed than the caesar you’d normally meet at a steakhouse, but this salad still delivers that uppercut of salty anchovies and cheese. The only thing missing is crunch, since the “croutons” here are thin shards of crisp flatbread. photo credit: The Louis Collection Wagyu & Pearls Order this, even if you have a big steak on the way. The beef tartare and caviar are great, but it’s the lightly battered, fried shiso leaf that wins the award for unexpected tartare delivery vehicle. photo credit: The Louis Collection Hamachi Crudo & Strawberries A refreshing alternative if shrimp cocktail feels a bit too boring. photo credit: The Louis Collection Creamed Spinach If you’re experiencing steakhouse side indecision, the creamed spinach is a strong choice. The restaurant plays this one pretty straight and serves it in a steaming copper pot. It’s huge too, in case you’re here with a big group. Dry Aged Cowboy Ribeye The sear on this steak looks like black asphalt on a cloudless afternoon during a July heat wave. And you can taste the dry aging in each bite. Just know that the cut comes with the bone in, so take that into account when you read the 22-ounce portion size. You can comfortably split this among two. Three if you’re ordering a lot of food. photo credit: The Louis Collection Key Lime Pie If Daniel’s didn’t nail a key lime pie, we’d personally find a ladder and chip away at the word “Florida” on its sign. But they do. It’s served as a whole mini pie, with velvety dollops of meringue, a firm graham cracker crust, and a custard that leans towards the tart end of the spectrum. photo credit: The Louis Collection" - Ryan Pfeffer