Best Raw Bar Miami 2014 - Sugarcane Raw Bar Grill
The Oxford English Dictionary defines raw as "uncooked, in its natural state, not yet processed or purified." Urban Dictionary has a slightly different take. "Sex without a condom" is the leading definition. Coming in second: "slang term for any uncut drug; something pure, unadulterated, hard-core, serious, no kidding, no shit." Aside from the unprotected-sex part, that's a pretty good summary of Sugarcane Raw Bar Grill. Since its opening in early 2010, the midtown restaurant has developed a hard-core following. Much of its popularity is owed to executive chef Timon Balloo's masterful raw menu. Raw is all the rage these days, whether it's oatmeal or coconut water. Balloo does the word justice by dishing out simple, unadulterated seafood that satisfies. You can get fresh clams, crab legs, and lobster, of course. But Balloo's best offerings are his crudos, such as local fish sprinkled with fresh lime and ají amarillo; tuna with avocado and paddlefish caviar; steak tartare with pickled shallots, Dijon mustard, and quail eggs; and salmon slices topped with radish, pomegranate, and a tart white ponzu sauce. Serious. No kidding. No shit. Sounds pretty raw.