Sunny’s Steakhouse Makes Its Long-Awaited Return to Miami

After years of anticipation, popular pandemic-era steakhouse pop-up Sunny’s Steakhouse is back—this time as a permanent fixture in Miami’s dining scene.

What began as Sunny’s Someday Steakhouse, a pop-up at Little River’s Lot 6 that became one of the city’s hardest-to-book tables during the COVID-19 pandemic, has evolved into Sunny’s Steakhouse, a new full-service restaurant from the team behind the now-shuttered Jaguar Sun. Co-owners Will Thompson and Carey Hynes have kept the outdoor courtyard from the original pop-up with its banyan tree while adding a new indoor dining room featuring white tablecloths and midcentury modern touches.

“It feels like much of what makes restaurants special has gotten lost. Sunny’s is our attempt to bring some of that magic back, in a space that’s as easy to drop into for french fries and a martini as it is for a 50th wedding anniversary,” said Thompson.

Sunny’s new iteration comes with a new rockstar addition to the team: Executive Chef Aaron Brooks, best known for his work leading the kitchen at Brickell’s EDGE Steak & Bar. Brooks, alongside Hynes, builds on steakhouse classics with a Miami twist. The raw bar spotlights local seafood, including Treasure Coast oysters and Florida stone crabs, while an in-house dry-aging program offers cuts like USDA prime hanger steak and American and Australian wagyu, all cooked over live oak. Steaks come with traditional sauces like Béarnaise and options like pineapple hot sauce and bone marrow vinaigrette.

Sunny’s also brings over its pasta program from Jaguar Sun, with dishes like rigatoni with spicy pork sugo and corn agnolotti with blue crab and saffron, alongside new offerings like duck lasagna and chitarra with mushrooms and sherry. Other menu highlights include dry-aged Rohan duck and yellowtail snapper with chervil and caper vinaigrette.

The bar program at Sunny’s offers a mix of classic and house cocktails, including a pick-your-path martini menu that nods to the original Sunny’s residency. New creations like the frozen Mangonada, made with strawberry-Campari chamoy, sit alongside favorites like the Green Ghoul from Jaguar Sun. A no- and low-ABV selection is also available, along with a wine list by Matt Whitney, featuring bottles from Bordeaux to lesser-known regions like Baden and Swartland.

The design at the new Sunny’s Steakhouse blends Palm Beach-inspired elements with a midcentury modern aesthetic. The outdoor brick courtyard, a holdover from the pop-up days, still centers around the massive banyan tree. Inside, marble floors, white tablecloths, and Murano glass light fixtures give a polished feel, while rough-plastered walls nod to the building’s industrial past. A U-shaped dining bar anchors the room.

Sunny’s Steakhouse is open at 7357 NW Miami Court in Little River. Dinner is served Wednesday through Saturday from 5 p.m. to midnight and Sunday from 4 p.m. to 10 p.m. Make your reservation here.