When it comes to South Florida institutions, few places stir up more nostalgia—and appetite—than Flanigan’s. Whether you’re craving baby back ribs at midnight, sipping on a frosty brew in a booth covered in fishing memorabilia, or grabbing takeout that still hits like a night out.
Flanigan’s has been a go-to for a few generations. Let’s dive into the history and my long love affair with this legendary local chain.
Quick Info – Flanigan’s (Kendall)
Flanigan’s
📍 12790 SW 88th St, Miami, FL 33186
📞 (305) 380-0521
🌐 flanigans.net
📸 Instagram | Facebook
🕒 Hours: Sun–Sat: 11 AM – 2 AM
The Origins of Flanigan’s
Flanigan’s history starts with Joe “Big Daddy” Flanigan, who opened the first Big Daddy’s Lounge (1550 W 84th St, Hialeah) in 1959. These original watering holes became hotspots for locals and spring breakers alike, known for strong drinks, a casual vibe, and no-nonsense pricing. Over time, the Big Daddy’s brand expanded through the Sunshine State and into the Sun Belt.
But the wild success came with wild overhead. By the mid-1980s, rising inflation and risky lease agreements pushed the company into Chapter 11 bankruptcy. Instead of folding, they pivoted—and that pivot gave birth to the Flanigan’s Seafood Bar and Grill concept in 1985, with the first location opening in Pompano Beach.
From Booze to Burgers and Ribs
Flanigan’s leaned into the nautical theme, added food to the mix, and suddenly, it wasn’t just a bar anymore—it was a South Florida dining institution. Their signature baby back ribs, hefty burgers, and infamous appetizers drew a loyal crowd, and that crowd never left.
The “Big Daddy” name lives on through their branded merchandise, drink cups, and murals, but it’s the Joe’s Meal Deals, the late-night eats, and the cozy booth culture that keep folks coming back.
The Flanigan’s & Quarterdeck Connection
Flanigan’s family tree doesn’t stop there. In 1986, Paul Flanigan (Joe’s nephew) bought one of the original Big Daddy’s on Cordova Road in Fort Lauderdale and turned it into the first Quarterdeck Restaurant. While Quarterdeck started with Flanigan’s involvement, it eventually branched out on its own under Paul’s group, Old School Hospitality.
The Quarterdeck and Flanigan’s may be run separately now, but they still share that same DNA—big portions, strong drinks, and a fiercely local vibe.
The Nicknames: Local Flavor, Literally
You might’ve heard someone say, “Let’s meet at the Raging Bull” or “Heading to the Laughing Loggerhead?” No, it’s not a bar crawl or a bad acid trip—those are the nicknames of various Flanigan’s locations.
These names aren’t corporate branding—they’re grassroots. Locals gave them those names, and Flanigan’s ran with it. Each location’s name reflects a unique personality or inside joke, and it’s part of what makes each spot feel like its own distinct entity.
My Flanigan’s Life: Cold Beers & App Overload
Over the last quarter century, I’ve eaten at Flanigan’s more times than I can count. Back in the day, it was one of the few places I could consistently find Elephant Red beer on tap—something I still miss.
One time, Chunktronics and I hit the Kendall location and ordered so many appetizers they didn’t fit on the table. The plates overlapped like some ridiculous buffet game of Jenga. It was absurd. And it was awesome.
My Favorite Appetizers at Flanigan’s
Recently, Marcela and I returned to Flanigan’s for some app action. We ordered:
- Joe’s Rockin’ Rib Rolls – deep-fried egg rolls stuffed with rib meat, pulled pork, cheddar cheese, and their BBQ sauce.
- Chicken Crispers (Hot Sauce) – still my absolute favorite. Juicy strips of chicken bathed in buffalo sauce. You can order them in mild or medium, but if you do, I question your life choices.
Other favorites?
- Potato Skins – big ol’ spuds (not those snack-sized T.G.I. Friday’s ones) hollowed out and packed with cheddar and bacon.
- Loaded Nachos – Marcela’s obsessed. I don’t get it. Pico, lettuce, guac… that’s a salad with chips, bro.
Let’s Talk Burgers
I’ve eaten every burger on their menu, but the two standouts are:
Caribbean Burger
Ten ounces of fresh beef with two slices of bacon, cheddar cheese, and a slather of barbecue sauce.
Texas Burger
Same 10 oz. patty but leveled up with bleu cheese crumbles, bacon, a tower of Tumbleweed Onions, and a drizzle of their house wing sauce. It’s messy, loud, and completely worth the napkins.
My Takeout Go-To: Chicken Philly
These days, I find myself ordering to-go more than dining in. And the top contender is their Chicken Philly: blackened chicken breast chopped up with grilled onions, mushrooms, and Swiss cheese.
It travels well, hits the spot, and is as close as you can get to that real-deal Flanigan’s taste without sitting in the booth. Still, nothing beats being there in person.
A South Florida Institution
Flanigan’s is more than a chain—it’s a South Florida institution, deeply rooted in the region’s DNA. From Big Daddy’s barstools to family dinners, from spring break madness to weekday happy hours, it’s always been there.
Cold beer, hot crispers, and bigger-than-your-face burgers. That’s the Flanigan’s way.
