In Miami’s up-and-coming Little River neighborhood, Sunny’s Steakhouse began as a pop-up residency during the pandemic and quickly built a cult following. Three years later, it reopened as a full-fledged restaurant and immediately became one of the city’s most sought-after reservations.
Sunny’s Steakhouse, led by executive chef Aaron Brooks, serves steakhouse classics alongside raw bar items and handmade pastas. The concept began as a creative solution from Jaguar Sun owners Will Thompson and Carey Hynes, who sought to keep their business alive during the pandemic. Knowing diners craved something memorable, the duo launched a temporary kitchen in an event space, which quickly became one of Miami’s most coveted dining experiences. The success of “Sunny’s Someday Steakhouse” drew investor attention and allowed the team to transform it into a permanent 200-seat restaurant.
When Sunny’s Steakhouse prepared to open in fall 2024, Thompson and Hynes invited Aaron Brooks to lead the kitchen. “There was already such a great foundation that came from Jaguar Sun and the previous version of Sunny’s, so it was an easy transition to slide into,” says Brooks, who accepted the position almost immediately. After two decades with Four Seasons, he wanted to be part of something more homegrown, and as a longtime fan of Jaguar Sun, he was quickly convinced it was the right move.
To preserve the same familiar environment and service, Thompson and Hynes closed Jaguar Sun so their entire staff could remain together under one roof.
Centered around a sprawling banyan tree, the indoor–outdoor restaurant blends tropical charm with playful wallpaper and golden palm décor. Guests often begin at the outdoor bar with ice-cold martinis or cocktails like the Green Ghoul, made with mezcal, tequila, cucumber, lime, and poblano, alongside a menu of bar bites. The dining room menu features raw bar selections such as oysters with mignonettes, crudo, and shrimp cocktail; housemade charcuterie; pastas; Parker House rolls carried over from Jaguar Sun; and a range of steaks and other meat dishes.
“We work hard to find the best cuts of beef and lamb for our menu,” says Brooks, who is officially the “Lambassador” for Australian Lamb in Miami. “I’ve also added some fun sausages and charcuterie since we opened.” While Brooks oversees the kitchen, he emphasizes that menu development is a group effort. “It’s always a pleasure to see someone else’s dishes come to life or to see what they bring to the table,” he says. “Then we talk about it as a group, make changes based on the feedback, and it becomes even better.”
Sunny’s is ideal for date nights, celebrations, and gatherings with friends. Reservations are tough to secure but worth the wait. For bar regulars, indoor seating is first come, first served and offers the full menu, making it a perfect option for pairs or small groups.
