Sugarcane Raw Bar Grill, the restaurant from the same restaurant group that has SushiSamba at the Grand Canal Shoppes, now says it plans to open it 6,376-square-foot restaurant in November across from Yardbird at the Venetian. The Miami-based restaurant plans to feature 195 seats and three different kitchens — an open fire grill, raw bar and traditional kitchen — headed up by executive chef and partner Timon Balloo and newly appointed Las Vegas executive chef Ryan Nuqui.
The restaurant serves up small plates such as a sea urchin tostada with layers of oceanic sweet roe, jalapeño and finished with an al pastor jam; a shellfish hot pot rice with creamy short grain rice cooked in a broth with clams, cuttlefish and Alaskan king crab; pig ear pad Thai with papaya salad; and Baha snapper en papillote with an heirloom tomato sauce vierge.
The open fire grill plans to pump out meats, seafood and vegetables, including Nduja quail served with pommes purée and bone jus, yellowtail collar and Okinawa purple sweet potato. The traditional kitchen dishes out bacon-wrapped dates with linguiça and manchego, Brussels sprouts with orange and sweet soy, goat cheese croquettes with membrillo marmalade and duck and waffle.
Sugarcane also serves up crudos and shellfish such as Kinilaw Kanpachi with coconut cane vinegar, citrus and puffed rice, and West Coast snapper ceviche with aji amarillo, sweet potato and crispy maiz cancha.
The bar features 76 seats and a large collection of rum. Guests can expect to drink cocktails such as the Spice of Love and Tobacco Rum Old Fashioned. A 535-square-foot private dining room seats up to 22 guests.
Parts & Labor designed the space with its nods to Old Havana using organic textures, wrought-iron detailing and vintage lighting paired with modern design elements. Custom-designed furniture pieces, cane-back chairs, inlaid wood flooring and tray ceilings trimmed in red hues bring the Cuban flair.
Sugarcane plans to offer an all-day menu Monday through Sunday, as well as lunch Monday through Friday, and brunch Saturday and Sunday.