Sunny’s Steakhouse — Restaurant in Miami

I’m originally from San Francisco, but I’ve lived on South Beach for 20+ years, and have traveled the world. I know great restaurants and great steakhouses. This is neither. Where to begin?

First, the too cool for school, wannabe “influencer,” social-media nightmare that this place so pathetically craves. Want to call them to arrange for something special for one of your dinner guests? Tough. You can only contact via Instagram or email (powered by “mailto” on their site, you cannot have their actual email). But they will never reply to a message at either. You cannot have their phone number, but they simply must have yours to bombard with text messages (to which they never respond).

Upon arrival, there is no signage. One reviewer here called this something along the lines of a “regentrification nightmare” and it absolutely is. Overpriced insanity in an area besieged by poverty. Not even a block away (just across the railroad tracks) from this place, you’ll find homeless sleeping on the sidewalk. Those more fortunate have mattresses laid down on the sidewalk. But this place is asking $700 for a bottle of California Cab that you can buy direct from the winery for $150. This bring up another point - pricing.

Not sure what this place tries to be. They’re asking $150 for a 16oz NY Strip. But patrons are walking around in flip flops and backwards caps (even inside the establishment, not just in the courtyard), and also bringing their dogs into the place (INSIDE the restaurant, NOT just outside) and, no, they are NOT service animals. They are pets. Inside. While you pay for what is purported to be “fine dining” because some poseur on IG said it was.

So, premium pricing. How’s the food? Adequate. Not great. Not horrible. I’ve definitely had worse. But I have had far superior for a fraction of the cost. You want a truly great steak at a fraction of the cost?…head over to Fiorito about 5 minutes away on NE 2nd Ave and you’ll get a better steak, cooked to perfection, for 1/3 of the price, with even better service. The steak here was dry and tasteless (except for salt). No wonder they implore you to cover it with one of their “sauces” (something no good steak ever needs), while they also cut it for you before it even reaches you. This shows a chef who is unskilled and cowardly. If you know how to properly cook a steak, you never need to slice the entirety of it to pieces to check. Slicing it pre-arrival at the table also serves to dry it out, as all the juices escape…which brings us back to why they plug their putrid sauces to smother the pricey travesties they are serving up. Which is a bit of a mystery, because in this neighborhood, they certainly don’t have premium overhead to cover. They’re just pricing according to the hype (which they neither earn nor deserve) because they know they can.

Back to food. The pasta - ok. The octopus - vile. The carpaccio - no better than carpaccio at your neighborhood Italian joint. The Parker house rolls - good. The little gem salad - a salad, but truly nothing gem worthy.

Service was ok. Our server was friendly enough but then vanished and someone else came up to take our order who never introduced herself to us so it was unclear whether she was bussing or whether she was someone who could actually take an order. In any case, the first server who had introduced herself did come back around sporadically, while various other members came and went. All in all good enough service, the only reason this is two stars and not one.

The front of house needs work. The attitude on these young ladies is sickening. If they hate their job so much as to refuse to even greet patrons with “hello” or “good evening,” find a new line of work. Instead, I was greeted with an apathetic “do you have a reservation?” (I did).

$500 for a table of four, with only water to drink. Not worth it in any way, and clearly incapable of living up to the insane hype this place has been given, and I cannot see them lasting long like this. Skip it. Though they surely won’t miss me, I’ll never...

THE FREAKING BEST IN MIAMI!!!! HANDS DOWN!!!!

Nestled in Miami’s Little River neighborhood, Sunny’s Steakhouse is a recent addition to the city’s dining scene, and it has quickly become a standout destination. The owner, who previously managed a smaller establishment in Miami, has expanded into this larger space, allowing for a more comprehensive dining experience. Our visit to Sunny’s not only met but exceeded our high expectations, solidifying its place as a highlight of our trip.

Ambiance and Service From the moment we arrived, the atmosphere was inviting and unpretentious. The decor blends modern elements with a classic steakhouse feel, creating a comfortable yet upscale environment. Our server, Kate, was exceptional—knowledgeable, attentive, and genuinely passionate about the menu offerings. This level of service significantly enhanced our dining experience.

Beverage Program Sunny’s offers a diverse beverage selection that caters to various preferences. We appreciated the availability of Miller Lite at a reasonable $5, a rarity in upscale establishments. The cocktail program is equally impressive, featuring unique concoctions crafted with house-made ingredients. This commitment to quality is evident in every sip.

Culinary Highlights Our meal was a delightful journey through thoughtfully prepared dishes: • House-Made Bread: The meal began with freshly baked bread topped with poppy seeds. Its buttery crust and soft interior, brushed with butter and egg wash, paired perfectly with the room-temperature butter sprinkled with Maldon sea salt. This bread alone is worth the visit. • Caesar Salad: A seemingly simple dish elevated to new heights. Every component, made in-house, contributed to a harmonious balance of flavors without any single element overpowering another. It’s a testament to the kitchen’s dedication to perfection. • Crudo: Served as a light and refreshing starter, the crudo set the tone for the courses to follow, showcasing fresh ingredients and precise execution. • Steak: Cooked to a flawless medium, the steak exemplified the quality of the meat and the skill of the kitchen. Each bite was tender and flavorful, reaffirming Sunny’s reputation as a premier steakhouse. • Sweet Corn Ricotta Pasta with Crab Meat: This dish featured pasta filled with a sweet corn and ricotta mixture, complemented by succulent chunks of crab meat. The combination was both inventive and comforting. • Chicken Fat Potatoes: These potatoes were a revelation. Cooked in chicken fat, they achieved a richness and depth of flavor that was simply mind-blowing. • Creamed Spinach and Potato Butter: Traditional sides executed with excellence, providing the perfect accompaniment to the main courses.

Value For the quality and quantity of food, the pricing is justified. Our total came to approximately $220 after tax and tip. While not an everyday expenditure, Sunny’s offers an experience worth indulging in for special occasions or when seeking a memorable meal.

Conclusion Sunny’s Steakhouse delivers on all fronts—exceptional service, a welcoming atmosphere, and culinary delights that linger in your memory. It’s a place we wholeheartedly recommend and look forward to revisiting, regardless of the occasion. We hope this gem continues to shine brightly in Miami’s dining landscape for...

Pepe at the bar is truly an exceptional asset to this establishment. My evening began at the bar, where the experience was elevated by his skill, charm, and artistry. While the staff made every effort to secure a table for me, it proved quite difficult—despite what I had heard about arriving early guaranteeing a spot (a myth, as it turns out).

First, the cocktails are exquisite. I highly recommend the Green Ghoul—Pepe crafts it with precision and creativity, making it a standout drink worth returning for.

The oysters, sourced from the East Coast, were fresh and flavorful, just as I’ve enjoyed them before in Sarasota. However, I would reconsider the accompaniments. The mignonette included olive oil, which, while beautifully flavored, overpowered the vinegar’s brightness that should complement the oyster. The habanero sauce (the yellow one) was quite thick—more of a marmalade than a sauce—resulting in an intensity that overshadowed the delicacy of the shellfish. A lighter, cleaner sauce would allow the oysters to truly shine.

The menus themselves are works of art, though it would have been lovely to see more information about the artists or even have their pieces featured more prominently throughout the space.

The Caesar salad was underwhelming—lacking both flavor and sufficient dressing. I also find that a Caesar salad is best served ready to enjoy, rather than requiring the guest to cut the leaves themselves.

The much-talked-about crab anglotti pasta was good, but not groundbreaking—reminiscent of other versions I’ve had before. The Parker House rolls, however, were exceptional; I would only suggest that the honey be slightly sweeter to better balance the dish.

For the main course, my father and I each ordered a personal 26-ounce ribeye. The steak itself was beautifully cooked with a great texture, though I found the seasoning somewhat restrained. Personally, I prefer a more robustly seasoned cut to truly bring out the richness of the meat.

The sides, unfortunately, did not enhance the meal. The potato butter was overly dense and detracted from the steak, while the accompanying salsa verde sauce was too oily and overpowering as well. I would skip on the sauces in general.

For dessert, we chose the kouign-amann with cinnamon ice cream and a side order of marshmallows, presented as a candle for my birthday celebration. While the marshmallows fell short, the pastry itself was excellent—though I feel it would benefit from being served warm, allowing the textures to harmonize and elevate the overall experience.

Overall, I enjoyed the evening and appreciated the ambiance—lively, beautifully designed, and full of energy. While I would not consider it the number one restaurant in Miami, it is certainly a place worth visiting for the atmosphere, cocktails, and a few standout dishes. It is also very expensive, so be prepared to spend a...