Miami’s Food Scene Doesn’t Play by the Rules — And That’s Exactly Why It Works
One of the standout panels at Inman Connect Miami this year was “The Power of Hospitality and the Future of the Miami Food Scene,” featuring Will Thompson, owner of Sunny’s Steakhouse, and moderated by Lockhart Steele of Inman. The conversation offered a fresh, honest look at what makes Miami’s dining culture so different—and why that difference is exactly what sets it apart.
We came to Inman Connect Miami to stay on the cutting edge of real estate innovation. This event wasn’t just about shaking hands—it was about leveling up. From bold marketing strategies to game-changing tech to powerhouse panels like this one on hospitality and space design, Inman brought the heat. And in a market like South Florida, what’s happening in Miami isn’t just local—it influences how we all move. These are the conversations that push us to think bigger, serve smarter, and keep raising the bar.
Will Thompson’s take on hospitality is rooted in simplicity and sincerity. While many cities are chasing trends—stacking new cocktail bars and ultra-exclusive restaurants one on top of the other—Miami, he explained, has always felt different. It doesn't follow the same formula, and that creative freedom is what makes it such fertile ground for building something truly unique.
Instead of creating another velvet-rope dining concept, Thompson set out to design a space that feels genuine and inviting. Sunny’s isn’t about exclusivity or hype—it’s about warmth, atmosphere, and authenticity. As he put it, the goal was never to build a brand for the sake of it. It was to build a restaurant—a real one, where people feel welcome and want to linger.
That mindset stands in contrast to the idea that exclusivity is the product. In Miami, it’s not uncommon to see restaurants and clubs positioning themselves as must-have experiences based on how hard they are to get into. But when guests finally walk into those spaces and find them cold or empty, the illusion fades quickly. Thompson’s vision flips that idea on its head. Sunny’s is more like a clubhouse everyone’s invited to, where the atmosphere is rich not because it’s inaccessible, but because it’s thoughtfully and intentionally built around connection.
The city itself also plays a huge role in shaping that experience. Miami offers design elements and natural ambiance that other markets often have to manufacture. The open air, the light, the cultural fusion—it all creates a setting that lends itself to hospitality done right. And when that environment is paired with the right kind of energy and design thinking, something special happens.
Looking toward the future, Thompson sees the evolution of Miami’s food scene as a blend of elevated design and down-to-earth hospitality. It’s not about over-the-top opulence or trend-chasing. It’s about creating big, beautiful spaces that still feel relaxed, inclusive, and real.
This panel was a powerful reminder that in Miami, the rulebook can be thrown out—and in many cases, should be. The most memorable dining experiences aren’t always the ones behind a velvet rope. They’re the ones built with intention, where everyone is invited to the table.
