Sunny Side Up

Author:

Get a seat at Miami’s brightest and most sought-after reservation

The walls of the 50-seat private dining feature a Hermann Herzog–inspired mural. Bifold doors open up the entire room to enjoy the magical energy of the banyan tree. Photo by Jeanne Canto.

When Sunny’s first opened its doors in Miami, it began as a two-month pop-up—an experimental offshoot of the wildly popular restaurant Jaguar Sun—meant to offer a fleeting take on the classic steakhouse experience viewed through a uniquely Floridian lens. The name Sunny’s was almost an afterthought: a nod to the sunny skies of South Florida combined with the former location. But what started as a temporary idea quickly ignited a permanent movement. “People got really, really mad when we closed,” co-owner Will Thompson recalls with a laugh. “That seemed like a pretty good sign.” So Sunny’s was born, but not as a carbon copy of the pop-up, nor a standard steakhouse, but a place for friends to gather under the Florida stars.

Built around a sprawling banyan tree—whose massive canopy became the heart of the new 13,000-square-foot space—Sunny’s evolved into an immersive dining experience where white tablecloths meet palm-shaded patios, and where the scent of live oak fire mingles with the salty breeze of nearby Biscayne Bay. “The tree is the defining element of the space, and it’s the reason we ended up coming up here in the first place,”Thompson notes. “Nearly every seat in the house is oriented toward the banyan.”

Every seat in the house has a view of the massive banyan tree that holds center court. Photo by Jeanne Canto..

Everything about Sunny’s is a contradiction—in the best possible way. It’s elegant yet unpretentious. Luxurious but never stiff. “The steakhouse genre has become a bit of a caricature,” Thompson explains. “We wanted to avoid the trap of reenactment and instead embrace the realities of dining in South Florida—light, fresh, indoor-outdoor living.” That philosophy is evident in the menu, crafted by chef Carey Hynes (who is also a partner) and Executive chef Aaron Brooks. Here, steakhouse classics are reimagined with precision and local flavor. There’s a robust raw bar showcasing Florida’s coastal bounty—Treasure Coast oysters, Royal Red shrimp, stone crabs from Jay Bruns—and fire-kissed proteins like spice-crusted Rohan duck and USDA prime hanger steak grilled over an open flame. Pasta, an homage to Jaguar Sun’s roots, rounds out the menu, with fan favorites like rigatoni with pork sugo and corn agnolotti making a triumphant return.

Classic seafood and steak dishes are on the menu but with the signature Sunny’s twist. Photo by Cleveland Jennings.

The space itself, designed by New York-based interior designer Amy Butchko, preserves the soul of the original pop-up with a layered blend of Palm Beach Regency glam, mid-century lines and industrial charm. Murano glass chandeliers illuminate white-clothed tables, palm-tree-plastered walls and a sprawling U-shaped bar where conversation is sparked. And while Sunny’s looks like it was built to scale, Thompson is in no rush to replicate it. “Over- expansion and the idea that every success should
be a company are both at odds with what I think it takes to make a restaurant really great,” he says. “We’d rather build into the space than out of it.”

The indoor dining room features custom wall panels designed to pay homage to Vivai del Sud’s iconic mirrored screens.
Photo by Jeanne Canto.

So no, Sunny’s isn’t about to pop up in a dozen cities. It’s staying right here, in its banyan-draped courtyard, ready to welcome anyone seeking a world-class meal, a perfect cocktail or simply a bit of magic.