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Sugarcane Raw Bar Grill

Map & Directions 3250 NE 1st Ave.
Miami, FL 33137
FLAG
 
786-369-0353
  • American, Contemporary, Sushi, Tapas
  • Sun-Wed 11:30am-12am, Thu 11:30am-1am, Fri-Sat 11:30am-2am
  • All Major Credit Cards
  • Kid Friendly, Patio/Sidewalk Dining, Private Party, Smoking, Takeout, Vegetarian Friendly, Wheelchair Accessible
  • Dinner, Lunch
  • Full bar
  • Required, Accepted
  • Garage, Lot Available, Meters

Description

Miami New Times' Description

Sugarcane's success all but screams at diners as they enter the voluminous space. It isn't just that the room is packed to the gills and very loud (although that always seems to be the case), but it exudes the big-city allure of a longtime landmark oyster bar and grill. The menu is divided into three categories: raw bar options, foods cooked on a Japanese robata grill, and some 20 small plates of globally inspired snacks. The raw fish items include blackboard selections of seasonal oysters, shrimp cocktail, king crab legs, a half-dozen crudos, and a limited list of sushi/sashimi/rolls. Among the dozen or so robata foods, chicken yakitori was a favorite - soft, plump pieces of breast meat interspersed with snippets of thick, almost leek-like Tokyo scallions, all lightly charred and glazed with a slightly sweet, mirin/soy-based tare sauce. Small-plate highlights include delicate veal meatballs in sticky-rich, sherry-fueled demi-glace, a New England lobster roll with shaved celery/fennel salad, crisp goat cheese croquettes, and steamy white pork buns brightened with apple kimchi and cilantro. The food, the bar, the scene, and the prices (almost everything under $10) are all great. No wonder this place is always packed!

 
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Tips from foursquare

  • Miami New Times on 11/21/10

    Voted "Best New Restaurant" Best of Miami 2010 - "... a grand, breezy, and urban-chic décor; an electric bar scene and a diverse menu of fresh, tasty New American cuisine at affordable prices."

  • Eater on 01/14/11

    Chef Timon Balloo is a cool, culinary renegade, leading a talented team that works the restaurant's three kitchens to delightful effect. [Eater 38 Member]

  • AskMen on 02/25/10

    Asian and South American flavors blended in a tapas menu that spans everything from raw dishes to meats prepared on a country-style “robata” stove. Bonus, it has an indoor-outdoor bar.

  • @MisterHirsch on 10/02/10

    3 MUST DO's ... (1) best cocktail is "Spice of Love", (2) best beer cocktail is " Ishikari" & (3) Best sushi roll "Crunchy Tuna".

  • Thrillist on 10/19/11

    If you ask really nicely, Chef Timon Balloo'll craft a beef tongue pastrami, which after grilling he tops with homemade sauerkraut and pickled mustard seeds before slapping it all on grilled bread.

Check out Sugarcane Raw Bar Grill on Foursquare

 
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