Fort Lauderdale’s newest restaurant & bar sensation – Sunness Supper Club (SSC) – has officially arrived on historic Sunrise Boulevard, making its grand debut earlier this year. Named in honor of owner/operator Michael Stanley’s late grandfather, the completely renovated space at 2465 East Sunrise Boulevard ushers in a delicious new dining destination delivering soulful American cookery, craft cocktails, and hospitality worthy of a fine dining-level experience without the formality.
“Sunness Supper Club is named after my grandfather so to say it’s something close to my heart is an understatement,” says Michael Stanley, who is no stranger to the industry despite SSC being his first brick-and-mortar concept. Previously, Michael operated MK Takeaways—a ghost kitchen delivering fresh, made-from-scratch, chef-prepared meals—enjoyed successful years in food service as the founder of an organic baby food company, Yummy in my Tummy, and served as director of operations for Tequila Ranch at The Park Sports Club. Speaking to his first full-service dining concept, he adds, “I wanted to create a space where people can come together to enjoy delicious and high-quality food and drinks with a touch of magic in the air. Mood, music, and lighting are key, and no detail has been overlooked in the design. I want the Sunness Supper Club to be a place where memories are made and good times are had.”
Drawing inspiration from his childhood and South Florida’s diverse cultural makeup, SSC’s tempting menu was conceptualized by Michael in collaboration with James Beard Award-winning Chef Allen Susser. Blending classic American cuisine with global influences and showcasing mindfully sourced ingredients, the vibrant menu ranges from fresh raw bar items and flavorful appetizers to main plates featuring steaks, chops, and seafood alongside modern-day comfort dishes.
Among the starting plates, highlights include East and West Coast Oysters; Crudo; Jumbo Lump Blue Crab Cakes with corn salsa and tartar sauce; French Onion Soup topped with a cheesy crouton; Wood Fire Blistered Elote with queso fresco and Peruvian verde; Brooklyn Burrata with cherry tomatoes and aged balsamic; and a “Table Tossed” Caesar for two. The menu also features tantalizing options such as Filet Mignon with red potato mash and demi-glace; Wagyu Beef Skirt Steak & Frites with chimichurri sauce; Heritage Pork Chop with crispy red bliss potato mash; Lobster Tail with jasmine rice and tangerine ginger butter; and a special Catch of the Day with broccolini and fire-roasted lemon. Additional favorites include a Double American Cheese Burger crafted from brisket, chuck, and short rib, Cabernet Braised Short Rib with mashed red potatoes and honey garlic carrots, and Shrimp & Grits with shallots, cheddar, and bacon.
Save room for dessert—the restaurant’s lineup of sweet temptations is as photo-worthy as it is indulgent. Options include S’mores Galore Brownie topped with Hershey’s chocolate, graham cracker, whipped cream, and jumbo marshmallows toasted tableside; and Berrylicious Shortcake with a buttered biscuit, fresh strawberries, cotton candy, and a Grand Marnier strawberry drizzle poured tableside. The whimsical Wonder Wheel—a mini Ferris wheel filled with an assortment of sweet, fruity, and chocolate treats—stands as the true star of the dessert lineup, with a portion of each sale benefiting a local charity.
Overseeing SSC’s dazzling bar program is mixologist Ally Champion, formerly of Gastrotech and Apothecary 330. She has crafted a vibrant beverage list that pairs seamlessly with the culinary offerings, including handcrafted cocktails such as Silver Springs, Weird & Unusual, Live Love Chuckle, Hippie Invasion, Devils Den, and Southern Gentleman, alongside a fine selection of wines and artisanal spirits.
Though SSC enjoys great frontage on Sunrise Boulevard, the actual entrance is in the rear of the building, adjacent to more than 75 free parking spots. Guests are welcomed through a winding hallway reminiscent of a secret passage, leading into a nearly 6,000 square-foot restaurant seating 130. The space showcases a chic yet warm color palette of sage green and neutrals, complemented by artisanal touches of wood, marble, leather, and gold. A focal point is the expansive U-shaped marble bar adorned with hanging wood-finished wine racks that seats close to 30. Adjacent are two spacious banquettes, adaptable into an ad hoc private space, with table seating that includes a mix of low- and high-top tables, half-moon booths, and elongated booths for larger parties. Elegant glass and wood cabinets displaying the bottle selection add dimension between the bar area and dining room, while a wood-fired oven further contributes to the venue’s inviting warmth.
Looking ahead, the second phase of SSC—a hidden upstairs speakeasy overlooking the dining room—will open in the Spring of 2025.
