Sunny's Redefining Dining
Sunny’s Steakhouse opened in early October in Little River, Miami and it’s bringing a refreshing twist to the city’s evolving culinary landscape. What started as a pop-up during the pandemic, known to locals as “Lot 6,” has now transformed into a permanent steakhouse that feels like the missing piece Miami was waiting for.
Miami hasn’t always been recognized for its culinary scene, but that’s changing, and Sunny’s is a perfect example of this shift. With its casual yet refined atmosphere, Sunny’s has everything you need in a restaurant. You’re welcomed by a charming patio that feels like a friend’s backyard, with an open bar inviting guests to relax over daily happy hour from 5-7 pm, featuring $12 cocktails and light bites.
As you continue exploring, you’ll find an enchanting banyan tree at the heart of the restaurant, draped in twinkling lights and surrounded by cozy tables. This courtyard offers views of the kitchen through large windows, or you can unwind at the indoor bar, first-come, first-served. Inside, two spacious dining areas await: the main dining room and a hand-painted room with lush palm trees, creating a unique Miami vibe.
The masterminds behind this experience are Will Thompson and Chef Carey Hynes, known for their award-winning bar program. Their creativity shines in experiences like the Fino Martini Service and the Mezcal Service, where each cocktail service is an adventure. And when it comes to food, Sunny’s doesn’t disappoint. Begin with their light, airy Parker House Rolls served with the creamiest butter. For the raw bar lover, the Ko Egg, inspired by NYC’s famed Momofuku, and Wagyu Carpaccio are must-tries. Though it’s a steakhouse, don’t miss the pastas – the agnolotti and duck lasagna are exceptional. And while not a steak, their rotisserie chicken, accompanied by the crispiest French fries and a selection of sauces like Perigourdine, Bearnaise, and Potato Butter, is a standout.
With Sunny’s opening, there’s a palpable excitement in Miami, as if the city has turned a culinary corner, bringing something entirely unique to the local scene.
We spoke with Will Thompson, Co-founder of Sunny’s, to gain a deeper understanding of how it all came to be and where it's headed:
Q: What has been the biggest challenge in transitioning from Jaguar Sun to Sunny’s?
A: Size and expectation, in that order. Jaguar was about 900 square feet, and Sunny’s is around 13,000. Jaguar had 32 seats in the dining room; Sunny’s has over 200. Mechanically, you could see everything at any given time at Jaguar, with all the food and drink running from one place. Sunny’s is huge and decentralized, so there’s been a lot to learn. The team has also grown tremendously. I started as the only front-of-house employee, and now we have around 50 people just in the front.
Q: What are you most excited about in this new space?
A: Sunny’s has a lot more hype and feels like a real restaurant, so people are walking in with higher expectations, like we’re one of the top spots in the city. We aim to exceed those expectations, but it’s definitely a shift for us. I’m also excited about having a full kitchen and a space that feels like a draw in itself, rather than something we have to overcome. I think martinis are contextual, and I hope this is the kind of place where they taste very, very good.
Q: What made Executive Chef Aaron Brooks the right fit for Sunny’s?
A: Aaron is an absolute force in the kitchen, but I’m equally impressed by his approach to leadership. We’re truly lucky to have him back there with us, driving both the team and the culinary vision forward.
Q: What sets Sunny’s apart in a competitive market in terms of food, experience, and service?
A: I remember a quote saying, "there’s no such thing as a waiter, just people doing their best impressions of one". I’d say the same applies to steakhouses – people have been copying the formula for years, and those copies have started to fall flat. We’re going back to the source material, figuring out what makes it exciting, and adapting it to an outdoor restaurant in South Florida.
Q: What are your future plans for Sunny’s?
A: Tough to say. This project has been intense, but I’d love to see Understory return as a complementary experience to a dinner at Sunny’s – or as the kind of place Miami deserves but doesn’t quite have yet.
With its thoughtful layout, stunning ambiance, and culinary excellence, Sunny’s is quickly becoming a must-visit spot in Miami. There’s a new energy in the city’s dining scene, and Sunny’s is at the heart of it.
Find Sunny’s Steakhouse at 7357 NW Miami Court in Little River, open Wednesday to Saturday from 5 pm to midnight, and Sundays from 4 pm to 10 pm.