Warm Parker House rolls arrive soft, poppy-seed-topped, and ready for a generous swipe through honey butter. At Sunny’s, that basket is a fitting opening move: familiar enough to settle into, but treated with the same care as the bigger-ticket dishes that follow.
This is a Miami steakhouse with a broad appetite. Steaks are central, from ribeye and Porterhouse to hanger steak, flat iron, Delmonico, and Wagyu cuts, but dinner can wander into oysters, tartare, seafood, handmade pasta, pork, and duck without ever seeming to leave the restaurant’s point of view.
The room supplies its own sense of occasion. Tropical greenery, open spaces, and Art Deco notes give Sunny’s a polished Miami character, while indoor tables, booths, bar seats, and outdoor dining keep the evening from feeling stiff or overly ceremonious.
Start Slowly With Cocktails and Small Plates
Cocktails come with a little flourish, often in distinctive glassware, and the list favors bold, flavor-forward drinks over plain standard pours. A Guava Cosmo suits the setting nicely, while the cucumber-driven Green Ghoul takes a fresher direction. The Living Dead brings some heat, and martinis remain a dependable choice for diners who prefer a classic opening.
On the outdoor terrace, drinks and West Coast oysters make an especially easy start. The terrace has greenery and an open-air feel that can turn the first course into its own relaxed stop before the larger dishes begin arriving.
The Wagyu beef tartare is another strong way in. It has the rich, clean-lined appeal expected of steakhouse tartare, but it is substantial enough to make the table slow down rather than simply treat it as a quick prelude.
A Caesar salad offers a more traditional counterpoint, particularly useful when the table is headed toward butter-rich pasta and a steak or two. Sunny’s menu invites sharing, and a few starters make it easier to try more than one lane.
Pasta Has a Serious Place at the Table
The agnolotti is one of the dishes that keeps Sunny’s from reading as a steakhouse on autopilot. Seasonal versions have included corn and blue crab, with sweet-corn-filled pasta pockets, crab, and a tangy sauce that keeps the dish from becoming too heavy.
Crab agnolotti can land in that rare sweet spot between delicate and indulgent. The pasta is refined enough for a celebratory dinner, yet it has enough sweetness and richness to stand up beside a red-meat-heavy order.
Duck gets similar attention. Roasted duck breast provides a composed main-course option, with a crisp exterior and balanced flavor, while duck pasta Bolognese takes the ingredient in a more relaxed, slow-dinner direction.
That range is useful for a mixed table. One person can order a steakhouse classic, another can make a meal of pasta, and neither needs to feel as if they compromised.
The Steaks Still Anchor the Meal
For diners who came to Sunny’s with steak firmly in mind, there is plenty to work through. Ribeye, Porterhouse, hanger steak, flat iron, Delmonico, and Wagyu cuts cover a broad range of sizes, textures, and levels of richness.
A flat iron steak paired with herbs and green peppercorn sauce offers a particularly lively variation on the usual steak-and-sauce formula. The sauce brings an herbaceous, peppery note rather than burying the meat under something overly heavy.
The Wagyu New York strip goes in the opposite direction: tender, rich, and built for someone who wants the full luxury-steak experience. It is the sort of order that makes sense when the table has already shared a bright pasta or a plate of oysters.
Berkshire pork chop and roasted duck breast widen the main-course choices further. They are not consolation prizes for non-steak eaters; they belong to the same generous, carefully composed dinner.
Sides Worth Passing Around
The sides have enough personality to earn space on the table instead of being treated as filler. Creamed spinach comes with breadcrumbs, adding a little texture to a familiar steakhouse standby.
French fries arrive with potato butter for dipping, which is exactly as indulgent as it sounds. Mushrooms, potatoes, and salads round out the options, giving a group a few ways to balance a rich order without making the meal feel overly managed.
A Room Made for Lingering
Sunny’s manages to be elegant and elevated without asking diners to adopt a hushed, formal mood. The energy can shift with the night and where you sit: some meals are relatively quiet, while busier periods can become lively enough that conversation takes a little more effort.
The music adds to that movement, with a lounge-like, multicultural mix that crosses genres rather than settling into one predictable soundtrack. It helps give the room energy without turning dinner into a show.
For a more contained gathering, the Club Soda Room can accommodate a group of six. Elsewhere, the choice between the bar, a booth, the dining room, and the terrace gives different occasions different moods without requiring a different restaurant.
Service That Helps the Evening Unfold
The hospitality is warm, polished, and notably unforced. Servers explain the menu, talk through combinations, and help first-time diners judge how much to order across several courses—a valuable service when pasta, starters, sides, and steak all have a legitimate claim on the table.
Returning diners may find that familiar orders or favorite drinks are remembered, a small touch that makes a polished restaurant feel less impersonal. The pacing supports an extended dinner, allowing cocktails, conversation, a pasta course, mains, and dessert to have some room between them.
Sunny’s suits birthdays, anniversaries, wedding-night dinners, double dates, family meals, and date nights, but it does not insist on one particular script. A table can make an evening of it, or settle in at the bar and build dinner more casually from there.
Save Room for a Proper Finish
Dessert continues the menu’s mix of familiar pleasures and sharper ideas. The Kouign-Amann ice cream sandwich is a compact, rich finish built around crisp pastry and ice cream, especially welcome after a steak-and-sides dinner.
Key lime pie keeps the ending close to home, while a Black Forest dessert and banana toffee cheesecake offer more overtly decadent routes. The mini Key lime pie has also appeared as a celebratory gesture for anniversary diners, though dessert selections and special touches can change.
Reservations are strongly advisable, particularly for a preferred time or table. Walk-in seating has sometimes been possible at the terrace or bar, but demand can be high and a short wait may still happen with a reservation. Parking arrangements can vary, with free-lot, street, and paid options all reported around different visits.