SUGARCANE raw bar grill

SUGARCANE raw bar grill is a spirited and soulful global bistro. At our casually cool locations in Miami and Las Vegas, you will find something for everyone with our eclectic, globally-inspired menu. From American and Latin classics to crispy rice, crudos and raw bar, we invite every guest to kick back, eat well, and stay awhile.

Tags

* Bars Grills & Pubs

Happy hour specials include $5 signature cocktails, half-priced appetizer specials, and marked-down pitchers of beer, sangria and cocktails. The discounts begin at 4pm daily.

The 850-square-foot terrace is pet-friendly. Dog treats are available and there is even a water bowl by the gate.

Like its parent SUSHISAMBA restaurants, Sugarcane Raw Bar Grill locations exist in other cities. But the Miami outpost was the originator, and this place was one of the first spots in town to kick off the small plates form of dining. It accommodates three separate kitchens: a Japanese robata grill; a raw bar running the global gamut from sushi to ceviches, crudos and tartares; and one for...

"As awesome as it is creative", this "jumping", upscale Midtown resto-lounge from the SushiSamba team draws "young, hip" scenesters for its "always-stellar" Eclectic small plates, plus sushi and robata-grill items and "exceptional rum menu"; while tabs "can get pricey", the "breathtaking" islandy interior and "pleasant respite" of an outdoor patio should place this "go-to" spot on "everyone's...

Introduced in January 2009 by the folks behind Sushi Samba, this wildly popular spin-off restaurant's innovative tapas-meets-raw-bar menu and stunning warehouse-style space (reclaimed wood floors, soaring windows embellished with curving wrought iron) whisks you far from its strip mall location. Chef de cuisine Timon Balloo's Miami history includes stints at Design District hot spot Domo...

Small plates and a large menu are the staples at this jack-of-all-tapas Midtown eatery. Long columns hold up a high ceiling, making it easier to observe the wait stuff bustling through three--yes,...

Globally inspired shared plates come from three kitchens – an open fire grill, raw bar and traditional kitchen – overseen by Chef Partner Timon Balloo.