Sugarcane Raw Bar Grill

SUGARCANE raw bar grill is the three-kitchen culinary montage inspired by international flavors and the South American spirit. Helmed by celebrated Executive Chef Timon Balloo, SUGARCANE prepares conceptual small-plate portions to encourage a “shared” dining experience for guests. The 4,200-square-foot restaurant and 850-square-foot outdoor terrace are located in Miami’s emerging Midtown district. From the creators of SUSHISAMBA, SUGARCANE is rooted in the spirit of sharing and the pleasure of “eating well.” Three distinct kitchens — robata (meaning “by the fireside,” a centuries-old method for cooking meats), hot kitchen and a raw bar — create a simple, but sublime platform for Balloo to marry flavors. The philosophy of sharing transcends throughout, with conceptual tapas such as Lamb Sweet Bread with fricassee, pumpkin purée and sage; robata-grilled Japanese Eggplant in sweet soy; Bacon Wrapped Dates with linguiça and manchego; and scallop crudo with apple, black truffle, lime and jalapeño. What’s more, SUGARCANE’s emphasis on seasonal, local ingredients and the industry’s sustainability efforts have given rise to Balloo’s Blackboard Specials — dishes crafted from his daily inspirations and the market’s freshest offerings. Of these spotlight selections, Balloo’s Whole Roasted Chicken, served with truffle fingerling potatoes and shiitake mushrooms, has become an instant favorite. To complement the tradition of sharing on the beverage side, SUGARCANE offers freshly muddled libations in pitcher portions, from white sangria to mint mojitos. But for those who prefer their own drink of choice, the list offers Bubbles by the glass, inventive cocktails, and a wide selection of imported beers, wines and rums. Acclaimed architectual firm CetraRuddy has crafted an experience that gives a sense of timeless eclecticism to SUGARCANE raw bar grill. The spirited design incorporates the authenticity and warmth of Miami with the inspiration from South America’s Colonial Spanish-style architecture. Organic textures, salvaged ironwork, reclaimed shutters and vintage “found objects” are seamlessly combined throughout the vibrant, open interior. The signature robata and raw bars have been custom designed of wood inset with eclectic tiles and feature seating that draws gazes to the alluring activity in the kitchens. To emphasize the indoor/outdoor dining experience and contribute to the “movement” of the space, CetraRuddy created a dynamic bar that wraps from the interior of the restaurant to a beautifully landscaped terrace. The variety of forms, styles and colors creates a comfortable environment that complements the restaurant’s initiative: for guests to kick back, eat well and stay awhile. Since opening in 2010, SUGARCANE has taken Miami by storm. Along with a favorable review, The Miami New Times awarded it Best New Restaurant and it won Best Restaurant in the publication’s vote-driven Short Order Awards. The Eater Awards 2010 also crowned SUGARCANE Restaurant of the Year, Miami. Miami magazine declared SUGARCANE to be one of the city’s 10 Most Exciting Restaurants and it scored a three-star review in The Miami Herald. Executive Chef Balloo even received his own accolades, including Best Up-And-Coming Chef in The Miami New Times’ Short Order Awards; Best Chef, Miami from the Eater Awards; and the opportunity to cook at the prestigious James Beard House in New York City in November 2010.