Sugarcane Raw Bar + Grill

Sugarcane Raw Bar + Grill Midtown

This 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.

Featured Restaurant January 15, 2014

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About the Restaurant

Sugarcane Raw Bar + Grill • Midtown

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 the Duck & Waffles with crispy leg confit, duck egg and mustard maple; 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.

Vital Statistics

3252 NE 1st Ave , #115 Miami, FL 33137
P: 786-369-0353

Timon Balloo

Timon Balloo • Chef

As the Executive Chef of SUGARCANE Raw Bar & Grill, Timon Balloo brings a rich and colorful history to this latest concept.

Interview with Timon Balloo

Interview with Timon Balloo • Video

Timon Balloo brings a rich & colorful past to new concepts along with a zeal and vivacity that manifest themselves in the energy of his team and in the flavors

Pan Seared Sea Scallop

Pan Seared Sea Scallop • Video

Chef Timon Balloo's Pan Seared Sea Scallop with English Pea Puree and Ox Cheek Croutons is a wonderful dish just in time for spring and summer. Whether cooking

Pan Seared Scallop

Pan Seared Scallop • Recipe

A great dish just in time for Spring! See just how Chef Timon Balloo creates this magnificent dish that is sure to sate your appetite.

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