Locally Rooted, Globally Inspired

*Photography: Courtesy of Daniel’s Steakhouse.*

In our city’s crowded dining scene, Daniel’s offers a refreshing take on the modern steakhouse.

Located in the heart of the city, Daniel’s, The Florida Steakhouse creates an inviting atmosphere that captures Fort Lauderdale’s spirit. But what sets this restaurant apart is its commitment to local sourcing and showcasing Florida’s culinary bounty, from North Florida beef to fresh Keys fish. And it’s all brought to life by executive chef Daniel Ganem’s masterful touch.

Ganem’s culinary journey has taken him through some of the world’s most renowned restaurants. With over 20 years of experience, Ganem has worked under Michelin-starred chefs like Martin Berasategui, Laurent Tourondel and Fabio Trabocchi. Before opening Daniel’s, he served as the executive chef at Fiola in Miami for over three years, following his role at the exclusive Little Palm Island. His experience and mentorship under culinary legends have honed his skills, and now, he’s bringing that expertise to Fort Lauderdale diners.

But Ganem has also added his own signature at Daniel’s, especially in its locally sourced menu. “We are locally owned and work diligently to source our food from within the state of Florida wherever possible,” says the chef. This philosophy supports area businesses while educating guests on the rich resources available throughout Florida, from ranches in North Florida to produce from Homestead and Palm Beach County. “We want people to understand how much quality food comes from our own backyard,” Ganem explains.

For first-time diners, Ganem recommends the steak program, which features cuts from those North Florida ranches. “We’re incredibly proud of our steak offerings,” he says. And it’s not just the steaks that get rave reviews—the hogfish is a seafood lover’s dream, and the Key lime pie is the perfect sweet ending to any meal. Add a cocktail from their innovative beverage program, crafted by Daniel Bishop of Gioia Hospitality. Ganem suggests the Bondo Punch, made with Bacardi 8 rum, or the Stranahan Sour, made with Angel’s Envy Fiola Bourbon Cask.

Happy hour is also a hit at Daniel’s, with locals and visitors flocking for the wagyu sliders with Nueske bacon and Florida cheese. “Our guests love that we incorporate spirits from the local distillery, Gulfstream,” Ganem adds, noting that the bar program is as important as the food.

While many restaurants might struggle to create a menu appealing to locals and tourists, Ganem doesn’t see it as a challenge. “People visiting Fort Lauderdale tend to have similar preferences to the locals,” he explains. “If we focus on creating a menu that resonates with our local community, it will naturally appeal to visitors as well.” The strategy is working, as Daniel’s has become a favorite of longtime residents and first-time visitors.

For Ganem, Fort Lauderdale is more than a place to do business—it’s home. Having lived in the city for 25 years and raised his children here, his connection to the community runs deep. “This city has such a vibrant and diverse culture,” he says. It was Fort Lauderdale’s unique spirit and sense of community that inspired Ganem to open Daniel’s, modeled after the family dinners he used to enjoy at Grill 66. “I wanted to create a place where people could come year after year with their families, celebrating life’s big and small moments.”

At Daniel’s, it’s about the experience as much as the food. Whether you’re indulging in a perfectly cooked steak or savoring a handcrafted cocktail, every detail is designed to make your visit memorable.