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IrelandSunny's steakhouse prep includes kouign-amann ice cream sandwiches
Bon Appétit follows executive chef Aaron Brooks from the dry-aging room to a dinner service with about 500 guests booked.
Bon Appétit
Story of Why this story? 1,356,111 views so far, and here is what is inside it.
This Steakhouse is Miami’s Hardest Reservation | On The Line | Bon Appétit
Things we can learn from the video
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- 1:01Brooks explains how Sunny's developed from a pandemic pop-up into a permanent, high-volume steakhouse.
- 2:28A bandsaw portions dry-aged bone-in ribeye, followed by trimming and cleaning with a bone scraper.
- 6:21The bakery team adds ice scoops to generate steam while baking Parker House rolls.
- 8:08Staff roll and fold hundreds of portions of sweet corn agnolotti.
- 11:06Kouign-amann pastries and house-churned ice cream become sandwiches, with a warm pastry tasting along the way.
- 16:37Family meal and the pre-shift meeting bring the staff together before evening service begins.
What has to happen before a busy Miami steakhouse opens its doors? At Sunny's, the answer includes folding hundreds of little pasta parcels, making sausage links and baking pastries destined to become ice cream sandwiches.
Bon Appétit's On The Line episode follows executive chef Aaron Brooks through that preparation. He explains how Sunny's grew from a pandemic pop-up into a permanent restaurant, then heads into the butcher room. The video's title bills it as Miami's hardest reservation; inside, the focus is on the work behind dinner rather than the difficulty of booking it.
Brooks cuts a dry-aged bone-in ribeye with a bandsaw and cleans it with a bone scraper. Making pork sausages brings back memories of the butcher shops he visited growing up. The dry-aging room gets a particularly direct endorsement: "This has got to be my happiest place in the restaurant."
But beef is only part of the day's production. The bakery team uses scoops of ice to create steam for Parker House rolls. Staff roll and fold sweet corn agnolotti, while the pastry section bakes kouign-amann and churns ice cream to sandwich between the pastries. A warm pastry reaches the cameraman before the ice cream does.
That small tasting detour gets a mention in the comments, alongside requests for Brooks to have a show of his own. The episode also makes room for cook Ian's kingfish and bluefin tuna preparation before the staff gather for family meal and their pre-shift meeting. Then the kitchen moves from preparing ingredients to sending out dinner.
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What viewers say
I love that he fed the cameraman
@achille7730See it on YouTubeThis guy should have his own show hes so fluent with what hes saying no hesitation
@jamesbroughton9900See it on YouTubeDude showed us world class butchery and charcuterie and had the nerve to throw in house made bread 🔥🔥🔥
@millertime6See it on YouTube
2 more comments
What a great guy! When experience meets storytelling skills, I am all in.
@felixdacat2000See it on YouTubeSo unusual to hear an Aussie accent on a ba video - southern hemisphere represent!
@a0z905See it on YouTube
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- Channel
- Bon Appétit
- Subscribers
- 7,430,000
- Channel views, last 7 days
- 6,758,485
- Channel views, pace per day
- 1,025,944 (on a normal day: 908,989)
- Video published
- November 5, 2026
- Video views so far
- 1,356,111 (4 days online)
- Video views, pace per day
- 278,197 (on a normal day: 480,155)
The numbers
The Sunny's episode has drawn about 1.4 million views in four days. Its audience is substantial, but not unusual for Bon Appétit; the kitchen's working day is the story here.
💡 Test your knowledge
Which pasta does the Sunny's team make in this episode?
The kitchen rolls and folds hundreds of portions of sweet corn agnolotti during pasta prep.