SUGARCANE raw bar grill, the James Beard-nominated Miami eatery, will officially open its doors in Las Vegas this coming November. The 6,376-square-foot, 195-seat restaurant will be located in the Grand Canal Shoppes at The Venetian Las Vegas. SUGARCANE raw bar grill’s celebrated culinary concept of globally-inspired small plates unites three distinct kitchens – an open fire grill, raw bar and traditional kitchen – and will be led by Executive Chef and Partner Timon Balloo alongside newly appointed Las Vegas Executive Chef Ryan Nuqui.
“I’m thrilled to bring the SUGARCANE raw bar grill concept – with its laid-back charm and global spirit – to the Las Vegas market. The energy of the city coincides perfectly with our bright, bold and exciting culinary experience, and now we have the opportunity to reach tens of thousands of guests from both the U.S. and around the world,” said Chef Balloo.
“Las Vegas has solidified its position as a global culinary mecca, and we are honored to have the chance to bring such a unique and vibrant concept to the city,” said Shimon Bokovza, Managing Partner of Samba Brands Management. “The newest iteration of SUGARCANE raw bar grill is a stunning visual and culinary evolution of the brand, while maintaining its unique spirit and soul.”
While the small plates take inspiration from all regions of the world, Balloo and Nuqui have created a menu that celebrates the region’s local bounty.
“It is so exciting to bring the flavors of SUGARCANE raw bar grill to Las Vegas,” said Chef Balloo. “One of my favorite dishes is the sea urchin tostada, with layers of oceanic sweet roe, clean crisp jalapeño and finished with an al pastor jam. Another great dish is the shellfish hot pot rice, creamy short grain rice cooked in a luscious broth with clams, cuttlefish and Alaskan king crab, which we know will be a Las Vegas crowd-pleaser.”
Other new dishes featured on the Las Vegas menu include the Pig Ear Pad Thai with papaya salad and Baha Snapper en Papillote with an heirloom tomato sauce vierge.
The open fire grill will yield a mix of meats, seafood and vegetables, including Nduja Quail served with pommes purée and bone jus, Yellowtail Collar and Okinawa Purple Sweet Potato. The traditional kitchen shines with SUGARCANE raw bar grill’s signature dishes including Bacon Wrapped Dates with linguiça and manchego, Brussels Sprouts with orange and sweet soy, Goat Cheese Croquettes with membrillo marmalade and most famously, the Duck & Waffle.
SUGARCANE raw bar grill “reinterprets” raw, providing a rotating selection of crudos and shellfish to include Kinilaw Kanpachi, prepared with coconut cane vinegar, citrus and puffed rice, and West Coast Snapper Ceviche, with aji amarillo, sweet potato and crispy maiz cancha.
Equal parts food and beverage, a 76-seat bar and lounge area offers a striking focal point with a vast rum display featuring one of the largest collections in Las Vegas. The restaurant will also offer SUGARCANE raw bar grill’s signature libations, such as the Spice of Love and Tobacco Rum Old Fashioned. For those interested in a more intimate dining experience, SUGARCANE raw bar grill will also have a 535-square-foot private dining room that seats up to 22 guests.
Award-winning design firm Parts and Labor has created a space inspired by Old Havana that embraces Cuban and Latin American architecture and design. Organic textures, wrought-iron detailing and vintage lighting are seamlessly combined with modern design elements to create a space that is both eclectic and comfortable. A mix of custom-designed furniture pieces, cane-back chairs, inlaid wood flooring, and tray ceilings trimmed in rich red hues carry through the Cuban undertones.
