Living Gallery - Miami Design District Magazine

Food
Kick Back, Eat Well
Sugarcane Focuses on a Shared Experience
Story by Debra Kronowitz I Photos courtesy of Sugarcane Raw Bar Grill
D
eveloped by the creators of SushiSamba, the new tapas-style restaurant
Sugarcane Raw Bar Grill brings together international flavor and
South American spirit. Paying homage to its namesake, Sugarcane is
inspired by the continent’s “sweet gold,” which attracted emigrants from
around the world, uniting them in a quest for a new and better life. At its core,
Sugarcane represents the experience of kicking back, eating well and enjoying
life with friends from all different walks of life.
The spirited “favela-chic” design combines the authenticity and warmth of
historic Miami with the inspiration of South America’s colonial Spanish-style
architecture. Organic textures, salvaged ironwork, reclaimed shutters and
vintage “found objects” seamlessly unite with a vibrant, modern design. To
capture the colorful, lively vibe of the Brazilian favela in the restaurant’s open
interior, bright, rattan fans drop from the ceiling and custom-designed banquettes
are paired with mismatched tables and chairs of various styles and
periods. Restored wood floors, hand-painted Moroccan tiles, vintage wallpaper,
antique mirrors and a unique wall comprised of multiple layers of
peeling paints add a softness and warm patina to the space. A bar wraps
from the interior of the restaurant to an outdoor terrace.
The Menu
With three distinct kitchens — a hot kitchen, a raw bar and the robata, a Japanese
charcoal grill — Sugarcane focuses on a shared experience with its tapas-style
menu. Using seasonal, local ingredients, Chef Timon Balloo, the former chef from
Domo Japones, offers daily dishes inspired by the market’s offerings.
Sugarcane’s philosophy of sharing transcends throughout, with conceptual
small plates like crispy sweetbreads with capers, oranges and arugula;
robata-grilled Japanese eggplant in sweet soy sauce; bacon wrapped dates
with linguiça and manchego; and tuna with pickled hon-shimeji, serrano and
house-made soy sauce. Specialty sushi rolls include crunchy tuna with
avocado, spicy tempura flakes and sweet chili; kobe beef with shiso leaf and
pink peppercorn mustard; and the Sugarcane roll with lobster, endive and
tomato salsa.
The hot kitchen offers Ballo’s whole roasted chicken served with trufflefingerling
potatoes and shiitake mushrooms; daily hand-carved meat with
garden vegetables; and whole roasted fish with herbs.
To complement the tradition of sharing, Sugarcane offers freshly muddled
libations in pitcher-portions — from white sangria to mint mojito. The menu
also features bubbles by the glass, inventive cocktails and a wide selection
of sake, imported beers, wines and rums.
Save room for dessert. The menu features Panna Cotta, marinated strawberries
in a chocolate crumble; a vanilla bean pear cobbler with brown sugar
streusel and vanilla ice cream; and Torrejas, sautéed apples and vanilla ice
cream. ◆
Sugarcane Raw Bar Grill is located at 3250 NE First Ave. and is open
Sunday through Wednesday from 11:30 am to midnight; Thursday, until
1 am; Friday and Saturday, until 2 am. For reservations, call 786.369.0353.
60 Design District