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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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What's better than dinner with friends? Well, Dinner With Friends. That would be the intimate little gastronomic soiree hosted by Sugarcane Raw Bar...
Chefs must be strong enough to do back-breaking on-your-feet labor for upwards of 12 hours a day. They play with knives and fire. And yet, they must also tap into their sensitive and creative side, wo... More »
OpenTable has just released its annual Top 100 Dining Hot Spots list, and 14 South Florida restaurants made the cut, including nine in Miami-Dade. The list, which came out today, has the state of... More »
Sugarcane Raw Bar Grill's Dinner With Friends series is about to come to a close with one last blow-out dinner party to benefit Share Our Strength.The series, which pairs Sugarcane's Timon Balloo with... More »
"It sells pretty good," says Todd Webster, the man who butchers much of the meat at Michael's Genuine Food & Drink. "We braise them for about four to six hours, cut them into thin pieces, and fry them until they're nice and crispy on the outside." "They're a pretty popular bar snack," echoes Travis Starwalt, sous chef at Sugarcane Raw Bar Grill. We braise them... slice them thin, dust them in flour, fry them, and toss them in our house-made barbecue spice." Michael's began serving them... More »
Each season yields a fresh crop of new restaurants. Sometimes they are highly anticipated due to a big-name chef. Other times they are preceded by a sizzling sister eatery in New York or L.A. Or maybe they boast a distinctive dining concept. Sugarcane brought none of those attributes to the table yet took this town by storm in a way few dining establishments have. The draw here is a grand, breezy, and urban-chic décor; an electrically charged bar scene pouring distinctive cocktails to... More »
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