Reservations are stacking up, the drinks are flowing and Sunness Supper Club is abuzz. Tucked into a beautifully redesigned space on Sunrise Boulevard, this spot is more than just another upscale eatery—it’s a tribute, a passion project and a full-circle moment for owner Michael Stanley.
“The name of the restaurant is a tribute to my maternal grandparents,” Stanley explains. “Growing up, I have vivid memories of dining out with them in the ‘70s and ‘80s at some iconic spots around Miami and Fort Lauderdale, like The Embers, Rony Pub, Cy’s Steakhouse, Yesterday’s, Gibby’s and Burt & Jack’s. These restaurants left a lasting impression on me—not just because of the incredible food, but because of the atmosphere and, most importantly, the hospitality.”
Stanley has been in the food business long enough to know that running a restaurant is about creating an experience. His journey started in college as a kitchen manager for his fraternity, which helped him realize how much joy great food could bring to people. “Let’s just say I had a knack for getting everyone fed—maybe even a little too well,” he jokes. That spark led him to culinary school and then Chicago, where he worked his way up in the restaurant industry before returning to South Florida. Over the years, he built a successful career in food service, including launching an organic baby food company and MK Takeaways, a ghost kitchen concept. But Sunness is different. “When the opportunity to open Sunness Supper Club came about, I saw it as the perfect chance to bring the values and passion I’ve developed back to Fort Lauderdale,” Stanley says. “My goal is to create a place where exceptional food, warm hospitality and a fun atmosphere come together under one roof.”
You feel that hospitality and sophistication in the rich greens, warm woods and plush booths that welcome you. “The atmosphere here is all about fun and warmth,” Stanley says. “From the moment you walk in, it feels like the place has been a staple for years — inviting and full of character.” Whether settling in for dinner or grabbing a cocktail at the expansive U-shaped bar, the enticing design will make you want to linger.
And those cocktails do not disappoint. Sunness’ drinks, curated by mixologist Ally Champion, are inventive and smooth. The Southern Gentleman, a refined bourbon-based cocktail, and Devil’s Den, a tequila drink infused with sweet pepper syrup and orange-infused salt, highlight the bar’s balance of creativity and tradition.
Of course, the food is the real star of the show. Developed in collaboration with James Beard Award-winning chef Allen Susser, the menu is a love letter to classic American cuisine with a few well-placed global influences. The French Onion Soup is Stanley’s personal favorite. “It’s one of those dishes that seems to have faded from many menus, but it holds a special place in my heart,” he says. “There’s something truly satisfying about that rich, flavorful broth and the melted cheese on top.” The Tableside Caesar Salad takes the classic up a notch, prepared in front of guests for a nostalgic touch.
But it’s the Mango BBQ Baby Back Ribs that encapsulate what Sunness Supper Club is all about. “The combination of flavors in the sauce, paired with the finishing touch of cooking them in our wood fire oven, really makes [the dish] stand out,” Stanley explains. “It’s a perfect example of how we take familiar comfort food and elevate it with a unique twist.”
The desserts bring a playful, theatrical element to the table. The Berrylicious Shortcake’s cloud-like cotton candy topper melts dramatically as strawberry syrup drizzles over it. But the real showstopper? The Wonder Wheel. A mini-Ferris wheel of assorted sweets, this dessert is not just for fun — a portion of each sale benefits a local charity. “It’s a great way for us to give back while also involving our guests in something meaningful,” Stanley says.
And this is just the beginning. Sunness is already planning its next phase, a second-floor speakeasy set to open this spring with an intimate lounge overlooking the dining room. Until then, the main floor will keep diners returning, drawn by its nostalgic charm, thoughtful menu and the certainty that they’ve found a new favorite spot.
“I hope that when guests leave, they remember the warmth and hospitality of our staff, along with the incredible food,” Stanley says. “Those are the two things that truly define the experience here. If we’ve done our job right, they’ll walk away feeling satisfied and cared for.”
The Dish: Jumbo Lump Blue Crab Cakes
Crab Cake Ingredients
- 3 lb jumbo lump blue crab meat
- ½ cup large eggs (3 eggs)
- 1 cup crab base
- ¾ cup cracker meal
- Base Ingredients
- 1 tbsp dry mustard powder
- 2 tbsp Worcestershire sauce
- ¾ cup mayonnaise
- ¼ tsp Old Bay seasoning
- ¼ tsp ground white pepper
- 2 tbsp Italian parsley
- 1 pinch cayenne pepper
Method
1. Mix the mustard powder and Worcestershire sauce in a small bowl.
2. Combine all other base ingredients; mix and reserve.
3. Add egg mixture to crab cake base and combine to incorporate completely.
4. In a separate bowl, gently toss the crab meat and cracker meal until thoroughly mixed.
5. Add the egg and crab cake base mixture to the crab meat and combine until incorporated, making sure not to break up the crab meat.
6. Portion into 4 oz balls and refrigerate at least 30 minutes.
7. Flatten crab cakes and sauté until each side browns.
8. Finish for 4 minutes in a preheated 400° F oven.
9. Serve with tartar sauce and corn salsa.
Corn Salsa Ingredients
- 2 cup corn, grilled or roasted
- ¼ cup red bell pepper, diced
- ½ cup onion, diced
- ½ tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp scallions
- 1 tbsp lime juice
Method
Mix all ingredients and let rest in refrigerator for 30 minutes before serving with crab cakes.
