How many turnarounds do you have?
We see two to three turns on each table on any given night.
What would you say is the best seat in the house?
Whichever one you end up in!
Is it possible to reserve a specific table, and do folks ever request that?
Unfortunately, we are unable to accommodate specific table requests in advance. However, if the table is available when the guests arrive, we are happy to move things around to make it work.
It’s a typical Saturday night at 7 p.m. Can you set the scene?
Big vibes. We’re lucky to get a huge range of the city
How would you describe the menu, other than “steakhouse”?
We try to match the context we exist in, so a lot of our menu is lighter fare than what you might expect from a traditional steakhouse. Lots of crudos, raw bar, salads, etc., in addition to a small-but-mighty selection of pastas. I think of our food as refined — but unfussy.
Does the menu change much? Should guests expect to see specials?
We rotate through a good chunk of the menu, but there are a lot of greatest hits that would get us run out of town if we were to suddenly stop offering. Specials are certainly a regular part of life for us, but not something we’d guarantee every day.
Sunny’s is open seven days a week from 5:30 to 11 p.m.
Sara Liss is a Miami-based food and travel writer and cookbook author. Her work has been published in a wide range of newspapers, magazines and websites including Miami Herald, Miami.com, Departures, Miami Modern Luxury, Florida Travel + Life, Herald Home & Design, and Onboard Media. Follow her on Instagram. Follow Resy, too.