"This week, I reviewed Sunny's in Miami. It's a big, sprawling, 220-seat steakhouse that wraps around a twinkling banyan tree and feels a little bit like a party that started long before you got there and will still be going after you're tucked into bed."
"Big cuts of beef start and end on two charcoal grills, glazed as they're cooked, taking long, luxurious rests between steps. The meat was beautifully cooked, neatly sliced even and rosy all the way through to its crisp, burnished edges. It was deeply seasoned and unexpectedly rich with the flavor of smoke. Sunny's is a steakhouse, but it's not a historical re-enactment of the New York steakhouse."
Sunny's is a sprawling 220-seat Miami steakhouse that wraps around a twinkling banyan tree and evokes a perpetual, festive atmosphere. Big cuts of beef are cooked on two charcoal grills, glazed while grilling and allowed long rests between steps, producing neatly sliced, rosy meat with crisp, burnished edges and pronounced smoky seasoning. The menu highlights martinis and steak frites and encourages walk-in dining without reservations. The restaurant began as a pandemic-era popup and retained a celebratory, communal energy as diners sought to reconnect and celebrate together.
Read at www.nytimes.com
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