Sunny’s Steakhouse
Steak house · Little Haiti
7357 NW Miami Ct, Miami, FL 33150
Highlights
Steakhouse with banyan tree courtyard, chic decor, martinis
Steakhouse with banyan tree courtyard, chic decor, martinis
"Chef Aaron is using mango in both savory and sweet applications, including a mango mostarda on a duck terrine and a mango ice cream that will be available on the dessert menu throughout the summer." - Allison Ramirez
"Martini lovers flock to this newcomer from the team behind the now-shuttered Jaguar Sun, once known for some of the city’s best cocktails. Here, the martini is a choose-your-own-adventure experience, with options for spirit, style (dry, 50/50, dirty, and filthy), and garnish (don’t pass up the house blue cheese olives). Not in the mood to decide? Go for the Sunny’s Martini, made with freezer gin and manzanilla sherry." - Alona Martinez
"Sunny’s Steakhouse, the pandemic pop-up from the Jaguar Sun team, is back as a full-blown restaurant in Miami. Co-owners Will Thompson and Carey Hynes have kept the outdoor courtyard from the original concept, adding an indoor dining room with white tablecloths and midcentury modern touches. Executive chef Aaron Brooks delivers a lineup of dry-aged steaks, local seafood, and Miami twists on steakhouse classics. The bar keeps it fun with a mix of classic and house cocktails, including a pick-your-path martini menu that nods to the original Sunny’s residency." - Laine Doss
"This Little River hot spot effortlessly blends a chic old-meets-new Florida look and feel, and it's always buzzing with an equally good-looking crowd. As for the food, think classic American steakhouse with added luxury and a few local nods (stone crab claws). Pasta and several main dishes with plenty of swagger are appealing but it would be a sin to skip the steak. Selections range from shareable cuts to those sized for individuals, and though flavorful enough on their own, sauces like pineapple hot sauce and a rich bone marrow vinaigrette are a nice surprise. Russet potatoes fried in chicken schmaltz for a cross between smashed and roasted are a perfect side but save room for the decadent kouign-amann ice cream sandwich." - Michelin Inspector
"We’ve been promised restaurants that feel like a party too many times before. What we get instead are mostly clubstaurants that obsess over the vibe instead of the food. But we've endured enough bad spicy rigatoni in our quest for the perfect scene to deserve a great one. Sunny's understands this, and it's managed to indulge this city’s love of a big party while also serving food that feels like the highlight of the night. photo credit: Cleveland Jennings / @eatthecanvasllc When Sunny’s started as an outdoor steakhouse pop-up in 2020, it gave us the escapism we badly needed that year. It was just an empty lot with chipping paint and picnic tables scattered around a big tree. After 863 days of renovations, Sunny’s still has that original spirit of escapism. It’s a retreat from the banalities of cursive neon signs. Today, Sunny’s is a full-blown restaurant that defies any singular description. Despite serving excellent pasta and steak, it's not an Italian restaurant or traditional steakhouse (they dropped “steakhouse” from the name). It’s always a party but it is anything but a clubstaurant. It makes just as much sense for Happy Hour fries and champagne with coworkers in creased suits as it does for bachelorette parties who want to take shots at the dinner table. There are now over 220 seats, 148 martini variations, and nearly as many options when it comes to the number of ways to take advantage of it all. photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc Pause Unmute This place is a compound, with an art deco bar, a patio, two separate dining rooms, a terrace, and an outdoor lounge next to yet another bar. Every area serves a slightly different purpose. There are round tables of parties drinking guava cosmos next to couples too transfixed by the agnolotti to notice the Jonas brother sitting next to them. The main bar is for anyone without a reservation—but getting a seat there might mean lining up outside before they open at 5:30pm. On a cool night, the patio is where you want to be. And if, at the end of the evening, you don’t feel like going home to your withering snake plant, the outdoor bar is where you can hang out with friends after dinner (or make new ones). Sunny’s finally feels like it’s here to stay a while. Somehow, it already seems like it's been here for decades. It has that same grandiosity of restaurants like Joe’s Stone Crab, which needed 100 years to achieve those results. Because Sunny’s gets that the formula is deceptively simple and timeless. Be nice to us. Feed us delicious food. And don't you dare stir that martini for less than 30 seconds. How to get into Sunny’s Sunny’s releases reservations 30 days in advance. But if you missed that window, seats at their indoor bar are held for walk-ins. It's a small bar, but the full menu is available there. You might want to arrive 15 minutes before they open at 5:30pm to be safe. Food Rundown Martinis There are 148 possible martini variations on the menu. If that sounds as stressful as retaking the SATs tomorrow at 5am, just steal our order: Plymouth gin, in and out, with a lemon twist. Regardless of what you choose, every martini always arrives ice cold. photo credit: Michael Pisarri Wagyu Carpaccio Sephora should sell a lipstick the color of this bright red carpaccio. Grab some with a fork and arrange it onto the crispy triangles of buttery toast. We consider this an essential appetizer. photo credit: Michael Pisarri Parker House Rolls If you were a fan of Jaguar Sun, Sunny's former sister restaurant, you’ll be glad to know a few of their dishes moved over to this menu—including the Parker House rolls with honey butter. They have a crunchy, seasoned crust and a soft middle. It’s perfect for soaking up leftover sauces. But we like to pair them with the rare hams, rip the rolls apart, and make little sandwiches. photo credit: Cleveland Jennings / @eatthecanvasllc Chicken Liver Mousse It’s so fluffy, you’d think this pink mousse came out of an aerosol can. We know your instincts tell you to drag the bread it comes with across the sweet starfruit mostarda. But try doing it with a french fry first. PlayMute Caesar Every leaf is dressed in ideal ratios of all the flavors one craves from a proper caesar. It’s our favorite salad here. photo credit: Michael Pisarri Agnolotti Another resurrected Jaguar Sun highlight, these pouches of agnolotti are covered with blue crab and pop with creamy corn when you take a bite. It’s one of our favorite pastas in Miami. photo credit: Cleveland Jennings / @eatthecanvasllc Spicy Rigatoni Finally, a spicy rigatoni that understands what the word spicy means. photo credit: Michael Pisarri Rotisserie Chicken Chicken might be the last thing on your mind at a restaurant formerly known as a steakhouse. But watch heads turn when this golden bird makes its way to your table. Spread some of that aji verde sauce on it, and bite into a thigh so juicy you’ll need a second napkin. photo credit: Cleveland Jennings / @eatthecanvasllc 10oz Prime Hanger The hanger steak is not only the cheapest steak on the menu, but arguably the best. It may not be as famous as the ribeye it competes with, but it’s an underrated cut that’s rich and flavorful. Sunny’s cooks it sous vide, so it’s a solid pink from edge to edge and juicy all around. photo credit: Cleveland Jennings / @eatthecanvasllc 30oz Australian Wagyu Ribeye If you're looking for a blowout steak, this $260 wagyu ribeye is it. It's wonderful, but we’d only order it if we’re trying to impress someone. Otherwise, go with the cheaper ribeye, which is still amazing. PlayMute video credit: Julia Malavé Chocolate Cake Ever wish Ferrero Rocher came in cake form? Consider it granted (with coffee ice cream for good measure). photo credit: Cleveland Jennings / @eatthecanvasllc" - Virginia Otazo
