At $39, this is the cheapest steak on the menu but arguably the best — the flavor and tenderness rival cuts costing 5x as much. The hanger muscle is naturally beefy and benefits from high heat. Cooked over live oak, the fire's smokiness is subtle enough to enhance rather than dominate. Multiple reviews call this a revelation in value.
Tips from diners
Order this over the pricier wagyu cuts — the hanger is more flavorful and the value is unmatched on the menu.
The kitchen cooks hanger steak to a perfect medium-rare by default. If you prefer a different temperature, specify it when ordering.
A nod to classic steakhouse culture. The raw bar features pristine oysters and Gulf shrimp, sourced daily. Presented simply to showcase quality. The cocktail sauce has enough acidity to pair with the richness of the meat courses to follow.
Tips from diners
Start with the oysters if you want to ease into the meal before ordering a steak.
A Miami tradition, in season from October through May. The claws are sweet and tender. The mustard sauce — a light aioli with a hint of mustard — lets the crab's flavor shine. A nod to local ingredients that defines modern Miami steakhouse culture.
Tips from diners
Only available in winter — if you see them on the menu, order them. This is peak Miami season.
Dry aging concentrates flavor by removing moisture, deepening the beef taste. The 26-ounce cut is substantial and benefits from the gentle, even heat of live oak flame. The exterior develops the sought-after crust while the center stays tender. A true steakhouse classic prepared with precision.
Tips from diners
This is a solid, reliable steak — order it if you're not sure about the hanger or wagyu. It's the steakhouse standard done very well.
A show-stopping cut for special occasions. The Australian wagyu has more intramuscular fat than Japanese varieties, making it forgiving to cook. Over live oak, the marble renders, creating layers of flavor and richness. The crust develops a slight char without overcooking the center. Designed to be shared or eaten across two seatings.
Tips from diners
Order this for a special occasion — it's designed to feel luxurious. Ask your server for their recommended side pairing.
Sunny's opened in 2024 from the team behind Jaguar Sun, featuring a 26-ounce dry-aged ribeye and other USDA prime cuts cooked over a live oak wood fire. The menu extends beyond beef to luxe pastas and raw bar items. The courtyard seating is shaded by a grand banyan tree and opens into an Art Deco-inspired dining room. Robb Report named it Best New Restaurant in America in 2024.
Book on Resy at least one week in advance for weekends. The courtyard seating is the most popular and fills first.
Request the courtyard when you book — the banyan tree and string lights create the best ambiance and photo opportunity.
The bar is more casual than the dining room and allows walk-ins. Come early (5:30 pm) if you want to avoid the reservation-required dining room.
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