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.
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.
Source: Digest Miami