The Sugarcane Raw Bar and Grill is a new concept from the creators of Sushi Samba that will premiere during Art Basel 2009 in Midtown Miami and function in coercion with the Sushi Samba presented Graffiti Gone Global exhibition curated by street culture photo team James and Karla Murray.
The restaurant will feature three distinct kitchens, a fireside one called the "robata" for cooking meats, a hot kitchen and a raw bar. The space is 4,200 square feet, with additional space for a terrace and includes both an indoor and outdoor bar.
Design for the restaurant uses "reclaimed woods, vintage and 'found objects' with graffiti art and modern design," according to a press release.
The restaurant's concept developer is Shimon Bokovza and the executive chef is Timon Balloo, formerly of Domo Japones (what used to occupy the Sra. Martinez spot) and who has worked at La Broche and in the kitchens of Miami chefs Allen Susser, Tim Andriola and Michelle Bernstein. Click here for an interview he did with All Purpose Dark.
A domain name has been purchased for sugarcanerawbargrill.com, but the site is as yet unbuilt and there's not even a landing page. Restaurant's physical address is 3250 NE First Avenue, Miami.
Click here for slightly outdated now-hiring posting for Sugarcane on Craigslist. Prospective employees can still send resumes to email@example.com with position you are applying for in the subject line.
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