If you're not a subscriber to our weekly Café Bites dining newsletter, here's a taste of what you're missing. Click here to subscribe.
If one kitchen is good, are three kitchens three times better?
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
One way to find out is to swing by the new Sugarcane Raw Bar Grill, 4,200 square feet of multiculti tapas in burgeoning midtown Miami. Brought to you by the makers of Sushi Samba on Lincoln Road, Sugarcane's trio of kitchens features a Japanese-style robata grill, a traditional hot kitchen, and a raw bar that dispenses everything from oysters and clams to sushi, sashimi, and assorted crudos.
The robata grill, fueled by clean- and long-burning binchotan charcoal, turns out dishes such as Korean-style short ribs and lamb chops with red miso, while the hot kitchen dishes up things such as New England lobster rolls and Kobe beef sliders. In keeping with the small-portions theme, prices are small too, with almost everything under $10.
Décor is pretty eclectic too, with contemporary stylings that incorporate found objects and reclaimed materials, though probably not three times as many as in, you know, a regular old one-kitchen restaurant.