WHO WE ARE

Discover Daniel’s

Daniel’s is Gioia Hospitality Group’s Florida-focused steakhouse where there is an emphasis on using locally sourced Florida products whenever possible.

Whether its beef from ranches in North and Central Florida, fish from the Florida Keys, or produce from Homestead, the culinary team at Daniel’s strives to bring to your table the freshest ingredients expertly prepared. At Daniel’s, great food, amazing cocktails, a diverse wine list, and warm hospitality all combine to make your dining experience special every time.

Exquisite Cuts, Expertly Prepared

Savor the taste of our premium steaks, grilled to perfection and paired with our house-made sauces. Every bite is a testament to our commitment to quality and flavor.

Farm-Fresh Ingredients

At Daniel’s, we believe in the power of fresh, locally-sourced ingredients. Our chefs handpick the best produce to create vibrant dishes that celebrate Florida’s rich agricultural heritage.

Ocean's Finest on Your Plate

Indulge in the freshest seafood offerings, including our hand-shucked oysters, our Florida Key West Pink Shrimp, or our delicious hog snapper from the Florida Keys. Experience the taste of the sea with each delicate bite whether as a starter or paired as a main course with one of our sommelier’s wine selections.

From the Founder

For Founder Thomas Angelo, Daniel’s is a passion project. It was born of his desire to build a restaurant that serves the Fort Lauderdale community where his children were raised and where he has lived for the last 25 years.

Angelo is the son of Italian immigrants. His father hailed from the Puglia region, and his mother from Basilicata. Both areas are known for their incredible foods, and great wines that are well-loved around the world.

At Daniel’s, Thomas has created a welcoming Fort Lauderdale steakhouse that showcases Florida’s own natural bounty. It’s comfort food prepared with excellent ingredients by expert hands – refined home cooking, from our family to yours.

He founded Gioia Hospitality Group to bring this experience to the greater public.

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–TOM ANGELO