Miami Guide Take
Daniel’s Miami is a Coral Gables steakhouse in the former Fiola space, from the same team behind the MICHELIN-recommended Daniel’s in Fort Lauderdale. Four months after opening it landed at No. 9 on the World’s Best 101 Steak Restaurants list. The menu pairs a premium steak program with Italian dishes and local seafood. Lunch, brunch, and dinner. 1500 San Ignacio Ave.
Four months. That’s how long Daniel’s Miami took to crack the Top 10 Steakhouses in North America on the World’s Best 101 Steak Restaurants list — it landed at No. 9, then settled in at No. 40 globally for 2026. For a restaurant that’s barely out of its soft-open phase, that’s not a fluke. That’s a kitchen that knew exactly what it was doing before it opened the doors.
The space itself is the former Fiola Miami — refurbished, not rebuilt, with the artwork and the bones of a room that already knew how to hold a special-occasion crowd. Gioia Hospitality (Tom and Kassidy Angelo) runs it, with Culinary Director Danny Ganem, COO John Hart, and Wine & Beverage Director Daniel Bishop rounding out the team that also runs the MICHELIN-recommended original Daniel’s in Fort Lauderdale. Miami is the sister concept, not a scaled-down copy.
The menu splits its attention between a serious steak program and a European-leaning à la carte: Italian plates, fresh local seafood, and enough vegetarian options that a mixed table doesn’t have to negotiate. The bar area runs its own separate “Daniel’s Bar” menu — more casual, now with TVs added, which makes it the move if you want the kitchen without the full tasting-menu commitment. The wine program carries over from the Fort Lauderdale flagship, including the signature wine dinners.
As of this year, Daniel’s added lunch and weekend brunch to what was dinner-only — worth knowing if your read on this place was “special occasion at night.” It isn’t anymore.
